Monday, June 15, 2015

Whole Wheat Italian Gougères

Whole Wheat Italian Gougères
I had such lofty intentions to make these "Italian" gougeres. I thought roasted garlic and Parmesan cheese....perfection! I considered adding additional seasonings but didn't think they'd be needed.

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.
Whole Wheat Italian Gougères
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?
Whole Wheat Italian Gougères
Alright-I'm trying to be normal and just talk about food like I would any other am I doing? Convincing? You totally can't tell that I'm getting married this Saturday and am kind of freaking out because I'm so excited/nervous/anxious/worried/excited again....right?

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!
Whole Wheat Italian Gougères
Michael insisted I start calling these "puffs". He felt like I was being snobby with my constant "I made gougeres!" "Do you want a gougere?" "Don't forget there are gougeres..." His initial request was that I refer to them as "biscuits" which they are NOT biscuits. They're way to light and airy and soft! So then he amended I could call them puffs. Which...since gougeres are made from choux pastry just like cream puffs...I sort of can accept that.

So...puffs or gougeres...Italian or French or just perfectly YOU...give 'em a try!

Whole Wheat Italian Gougères

Whole Wheat Italian Gougères
Makes approx. 20-30 gougeres, depending on size.
  • 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.
Whole Wheat Italian Gougères
I kind of want to fill the center with mashed that weird? Like a savory cream puff?
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I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

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