Gougères

Ingredients:

         1/2 cup water

         1/4 cup unsalted butter

         2 tsp kosher salt

         1/4 tsp mustard powder, cayenne pepper, chili powder or black pepper

         1/4 tsp sugar

         1 cup & 1tbsp all-purpose white flour

         4 large eggs

         3 ounces gruyère cheese

         2 slices deli ham

      (Makes 14 large or 28 small gougères)

Gougères (gu-zjehr) are small, savory pastries that remind me fondly of breakfast. Forget egg mcmuffins...gougères are made with a dough called choux pastry (other baked goods made from pâte à choux include profiteroles, croque-en-bouches, eclairs, French crullers, and beignets) and usually include cheese and maybe some ham or mushrooms. There is a definite egginess in the buns with the cheese just slightly peeking through. If you want to taste your eggs and ham in a cute little breakfast roll in the morning (or anytime, really), keep reading for directions.

First, you want to sift your flour into a small bowl. Then, in a separate small pot, take your butter, water, salt and sugar and bring to a boil on medium. 

Next, add your flour and keep heating on medium for at least 3 minutes. Make sure to keep stirring during this time until your mixture forms a single shiny mass of buttery goodness.

Adding flour (I just sifted right into the boiled mixture)...

Once the mixture is formed into a single, smooth mass, transfer to a clean bowl and let it cool for at least 5 minutes.

After cooling, add an egg one at a time, making sure to stir each one in completely until your dough is shiny and able to be scooped with a spoon (almost like very moist cookie dough).

 Finished choux pastry...

 I didn't add enough flour and I would encourage you to add as you feel necessary. Just make sure to keep the dough relatively moist because the moisture (and resultant steam) is what allows the dough to rise during baking (there is no yeast to provide that boost).

Once you are satisfied with your consistency and wetness/dryness, feel free to add your spices and your cheese. You can either use a pastry bag or a spoon to plate. I didn't have any piping tips at my disposal, so I settled with the good ol' spoon. But first, the filling!

Chop up the deli ham to place inside the gougères.

Place about 1/2 - 1 spoonfulls of the dough onto a baking sheet and then place a pinch of ham on top. Take another 1/2 spoon full and place on top to cover the ham (the bottom right gougère is still waiting for its top).

I know, it does look pretty messy and more flour would have been great. But after baking in the oven on 450 F for 7-8 minutes and then 375 F for 20 minutes did wonders and they turned out pretty well. I'm sufficiently satisfied with my first fully camera-documented endeavor in the kitchen. Hope you enjoy!

Thanks to Joe Pastry for the recipe!