Today was an awesome day.
A magical day even.
And it is all due to these little guys. Behold, gluten-free gougeres.
Gougeres are little cheesy puffs – basically they are cheesy savory cream puffs made from pate a choux, which is a cooked pastry dough. You’ve probably seen them before at cocktail parties, in bakery windows, and perhaps at some restaurants. Well today, I made some in my kitchen.
For some reason I assumed that cream puffs (or in this case savory cream puffs) were super complex things that pastry chefs slave over. I had this image of a chef vigorously stirring his pate a choux and forming perfect little puffs that were airy and light. I don’t doubt that someone somewhere does that but I’m here to tell you, it is dead easy.
I think we all get intimidated by fancy French names like pate a choux or souffle (we already know how easy that one is!) but the actual dish is simple. I encourage you to try making these guys soon – you will surprise yourself. They look fancy and dainty and are quite impressive. But they really couldn’t be any easier.
So go ahead. Make a batch to impress your friends, family, or just to impress yourself.
Gfree Gougeres (Cheese Puffs)
Yield: 2-3 dozen puffs, depdending on size
Adapted from: Serious Eats Recipes
3 ounces sorghum flour*(I would not use a heavy, dense flour here – you want something light like sorghum or rice flour)
1 1/2 ounces potato starch
1 teaspoon salt
1/4 teaspoon baking powder
5 tablespoons butter, room temperature
1 cup milk (or non-dairy milk)
3 large eggs
1/2 cup grated hard cheese such as Parmesan or Gruyere
1. Get yourself all prepped. Preheat your oven to 375F. Line a baking sheet with parchment paper or a silpat. Grab a piping bag with a large round tip (or make a piping bag by snipping the corner off of a plastic bag). Get your stand mixer prepped with the paddle attachment or put together your hand mixer.
2. Combine the sorghum, starch, salt, and baking powder in a medium bowl. Whisk to combine.
3. In a medium sized saucepan combine the milk and butter over medium-high heat. Let come to a boil.
4. Once the milk mixture has come to a boil, add in your flour mixture, all at once. Stir vigorously with a wooden spoon until the dough starts to pull away from the sides of the pot. Once it starts to pull away, switch off the heat and transfer to the mixer.
5. Mix on high for a minute to cool down the dough. You don’t want it to be too hot when add the eggs or you’re going to have some scrambled dough eggs. Gross.
6. Once the mixture has cooled down a bit. Add one egg at a time. Let each egg fully incorporate before adding the next.
7. After the last egg is added, add your cheese and mix to combine. Once the mixture is combined, scrape down the sides of the bowl and give it one last whirl. The dough should be relatively smooth and creamy. It’s going to be mega-sticky too.
8. Transfer your dough to your piping bag and pipe small (about 2 tablespoons) sized mounds.
9. With wet fingers, gently push down the tips of the mounds.
10. Bake for 18-20 minutes until golden and delicious.
11. Transfer to a cooling rack and cool. Try not to eat the whole batch – I won’t tell if you do.
Fun fact: You can refrigerate the pate a choux and bake them the next day!