by tasty traveler
6. April 2010 09:15
Maria Helm Sinskey, amazing chef of Sinskey Vineyard Kitchen and cookbook author, suggests this classic cheese puff of Burdundy as the perfect foil for the Pinot Noirs lovingly produced on this organic and biodynamic vineyard in Napa, California.
The Perfect Pairing: Serve Gougeres with Sinskey Pinot Noirs, including Los Carnaros Pinot Noir, Three Amigos Pinot Noir, and Vandal Pinot Noir.
Ingredients:
1 ½ cups water
6 ounces (1 ½ sticks) unsalted butter
1 tablespoon kosher salt
1 ¾ cups of all-purpose flour
6 large eggs
1 teaspoon chopped rosemary
2 teaspoon chopped thyme
2 Cups grated cheese mix such as gruyere and parmesan
1 Egg for egg wash
Directions:
1. Bring the water, butter and salt to a boil in a medium saucepan. Remove the
pan from the heat and add the flour.
2. Return the pan to medium high heat and stir until batter pulls away from the
side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on
and allow the paddle to cool the dough slightly for about a minute.
3. On low speed, add the eggs one by one. After each egg is added increase the
speed to medium and beat until the egg is incorporated. The eggs may also be
beaten in by hand. Beat well after all eggs have been added.
4. Add the herbs and the cheese mix. Beat until well incorporated.
5. On a parchment-lined sheet pan, using a pastry bag, pipe the batter into half
dollar sized rounds. The batter may also be scooped into mounds with a
tablespoon. Freeze for later use or bake immediately.
6. To bake the puffs immediately: Preheat oven to 450 degrees F.
7. In a small bowl, whisk 1 egg with 2 teaspoons cold water until smooth. Eggwash
the puffs with a brush and place in the oven.
8. Bake for 10 minutes until the puffs begin to brown. Reduce the oven heat to
400 degrees F and continue to bake for 15 to 20 minutes until the puffs are
puffed and golden.
9. To bake frozen puffs: preheat oven to 450 degrees. Egg-wash the puffs straight
from freezer. Bake for 20 minutes and then reduce heat to 400 degrees and
bake until puffed and golden, about 20 minutes. Serve warm.
Gougeres.pdf (135.09 kb)
