Sangria, Yellowfin tuna topped with cucumber sauce, and Gougère

A Gougère is a savory choux pastry, traditionally made with gruyere cheese.

I thought of adding some savory flavor to the choux pastry to pair with wine.  I also thought about trying materials like bacon, prochiutto, cheese, sesame, to create a new twist on the tradition. But I didn’t know that there is the French appetizer called Gougère.  There is a lot I have to learn about baking.
Flavor Palette‘s baker, Isabel did a new trial chocolate & raspberry cake, with Swiss chocolate that she brought near Bern. It was my birthday and we haven’t had small gathering that wasn’t a job for while, so It was nice for both of us to try some new flavors!
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Gougère
–Ingredients–
  • 90ml  Water
  • 90ml  Milk
  • 90g  Butter(unsalted)
  • 3 Eggs
  • 100g  Flour
  • 80g  Gruyère cheese( or other hard cheese) finely grated
  • 3~4 pieces Bacon (cooked & cut in small pieces)
  • 1  Egg yolk (for glazing)
  • a pinch of Black pepper
  • a pinch of Nutmeg

1. Preheat the oven to 375F.  Set a baking pan with parchment paper. Break and lightly beat eggs.

2. Heat the water, milk, butter and spices in a saucepan over medium-high heat. Reduce heat to low after everything is mixed and boiled.

3. Pour the flour and stir with spatula until the mixture pulls away from the sides of the pan, 1 to 2 minutes. remove the pan from the heat and pour into the bowl.

4. Add the eggs one at a time, mixing well. Beat in the cheese and bacon and mix until it gets smooth and hard. Using a pastry bag or teaspoon, place onto a baking pan. Brush the top with egg yolk and sprinkle with the remaining cheese. Re-shape each of them as round top.

5. Bake for about 30 minutes, until puffed and golden brown. Turn off the heat and keep the oven door closed for another 30 minutes to dry and cool.

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私の誕生日だった事もあり、久し振りに仕事ではない、少人数の会食をうちでやりました。こういう機会は新しいフレーバーを試すのに丁度良い のでイザベルもちょこちょこと新しい物を用意しました。

パーティー用によくプレーンなシュー生地(プロフィトロール)に野菜やパンプキンクリームなどをはさんで作るのですが今回作りたかったのはスパイスや野菜、ベーコンなどを混ぜ込んだシュー生地。惣菜ケーキ(ケーク・サレ)の変形です。ワインに合う塩味な物,と思いベーコンや生ハム、チーズに胡麻など色々試して“開発”したつもりだったのですが、検索してみた所、こういうチーズをいれるものは”グジェール”という名前で当たり前に存在していました。そうだったんですね。。。。ベイキングは知らない事ばかりです。

フレーバーパレットでベイキング担当のイザベルはラズベリーとチョコレートのかわいいケーキを作ってくれました。試作品でもチョコレートにこだわるスイス人の彼女らしい完成度の高い味でした。

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