Growing Chefs! Ontario Smoked Cheddar and Scallion Gougeres
Smoked Cheddar and Scallion Gougeres
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Ingredients
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 400°F.
In a pot over medium heat, combine milk, butter and salt. Simmer until the butter is fully melted and salt has dissolved.
Remove from the heat and add flour. Using a wooden spoon, mix well until no lumps remain. Return to the heat and continue to mix well for 3 – 4 minutes, until a thin starchy film begins to form on the bottom of the pot and the dough is one smooth mass.
Transfer the dough to the stand mixer fitted with a paddle attachment, and mix on medium speed. Allow it to cool for 2 minutes while mixing, then slowly begin adding the eggs one at a time as it is mixing until all eggs are incorporated.
Turn off the mixer and scrape down the sides, then add the smoked cheddar and green onions and mix again until fully incorporated. Transfer the batter to a piping bag fitted with a round tip.
Get Cooking!
Use a small amount of the batter underneath the parchment in all four corners to help it stick to the tray before piping.
Pipe the mixture into small mounds, about 1 ½ inches, or roughly the size of a toonie. You should have enough batter for approximately 20 gougeres.
Dip your index finger in a small amount of water to remove the pointed tip from the piped gougeres.
In a small bowl, combine 1 egg and 2 tablespoons of water and mix well. Using a pastry brush, gently brush the piped gougeres with this egg wash mixture.
Place into the oven and bake for 20 to 25 minutes, until the gougeres are a deep golden brown and feel hollow when lifted. Turn the oven off, slightly open the door, and let dry for 30 more minutes. Serve warm.
Growing Chefs! Ontario Recipe
Smoked Cheddar and Scallion Gougeres
Ingredients
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 400°F.
In a pot over medium heat, combine milk, butter and salt. Simmer until the butter is fully melted and salt has dissolved.
Remove from the heat and add flour. Using a wooden spoon, mix well until no lumps remain. Return to the heat and continue to mix well for 3 – 4 minutes, until a thin starchy film begins to form on the bottom of the pot and the dough is one smooth mass.
Transfer the dough to the stand mixer fitted with a paddle attachment, and mix on medium speed. Allow it to cool for 2 minutes while mixing, then slowly begin adding the eggs one at a time as it is mixing until all eggs are incorporated.
Turn off the mixer and scrape down the sides, then add the smoked cheddar and green onions and mix again until fully incorporated. Transfer the batter to a piping bag fitted with a round tip.
Get Cooking!
Use a small amount of the batter underneath the parchment in all four corners to help it stick to the tray before piping.
Pipe the mixture into small mounds, about 1 ½ inches, or roughly the size of a toonie. You should have enough batter for approximately 20 gougeres.
Dip your index finger in a small amount of water to remove the pointed tip from the piped gougeres.
In a small bowl, combine 1 egg and 2 tablespoons of water and mix well. Using a pastry brush, gently brush the piped gougeres with this egg wash mixture.
Place into the oven and bake for 20 to 25 minutes, until the gougeres are a deep golden brown and feel hollow when lifted. Turn the oven off, slightly open the door, and let dry for 30 more minutes. Serve warm.