Welll....learn from my mistake my friends. These gougeres ARE tasty. But-the way I made them they turned out a bit bland. As a result, I've adjusted the below recipe to use more cheese and garlic and I urge you to add some seasonings. They'll be better that way.
Don't let me scare you away though! LOOK AT THE PHOTOS-these are tasty tasty, pretty pretty gougeres! Plus--they're whole wheat and have flax meal in them! So a bit healthier! In fact, you can even tweak this recipe and change out the flavor combos to your taste. You could use cheddar and scallions or onions or...I dunno...whatever you like! But first...let's give this Italian version a try, shall we?
Oh good. Because you know I've totally tried to barely even talk about my wedding on here.*
*sarcasm...yes...I know I've been incessant and can talk of almost nothing else. Sorry!
So...puffs or gougeres...Italian or French or just perfectly YOU...give 'em a try!
Whole Wheat Italian Gougères
Adapted from Out of the Box Food's "Whole Grain Gougeres"
Makes approx. 20-30 gougeres, depending on size.Ingredients:
- 1 cup water
- 1/2 cup (or 1 stick or 8 tbsp.) butter
- 1/8 tsp salt
- 1 cup whole wheat pastry flour (or 1/2 cup all purpose flour and 1/2 cup whole wheat flour)
- 1 tsp flax meal
- 4 eggs
- 3/4 cup shredded Parmesan cheese
- about 8 cloves roasted garlic
- Optional-Italian seasonings to taste (such as basil, oregano, etc.)
- Preheat oven to 400 degrees and line a large baking sheet with silicone baking mat or parchment paper,
- In a medium saucepan bring water to a boil. Stir in butter and salt and let the butter melt.
- In a small bowl, whisk together the flour(s) and flaxseed meal.
- Once the butter has melted, quickly remove the pan from the heat and add in the flour mixture. Beat constantly with a wooden spoon or silicone spatula until it forms a ball.
- Return to heat and cook for 2 minutes.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment, stir on medium speed for 1 minute or so to release steam from the dough (this prevents you from cooking the eggs when you add them)--if you do not have a stand mixer just stir vigorously with a spoon until the steam has released.
- On medium speed beat in 1 egg at a time, not adding another until the last is fully incorporated. It may get clumpy but by the time the final egg is mixed in it will be smooth.
- Mix in roasted garlic, cheese, and seasonings until incorporated.
- Use a spoon, scoop, or piping bag with a 1/2" round tip to form dollops of batter onto prepared baking sheet. The dollops should be about 1 and 1/2 inches wide and spaced about 1 inch apart.
- Bake for 20-25 minutes, until golden brown. Cool and serve!
- Store leftovers in an airtight container at room temperature for up to 3 days.
I kind of want to fill the center with mashed potatoes...is that weird? Like a savory cream puff?