Gougeres have always been in my bookmarks. Airy crispy and flaky gougeres warm from the oven definitely would have made my day except for the simple fact that they had eggs in them.
Sometimes I think why am choosing eggless stuff. I can and am using eggs occasionally,but in my bakes I somehow don't prefer them.
But when it comes to things like gougeres, macarons or even souffles and ofcourse certain cakes I am stumped. I blame myself for going eggless then. This time as well the excellent recipe given by Swathi turned out good but texturally its not a gougere but savoury cheese cookies. The cookies were over in now time but are they gougeres ..?!
Water: 10 tbspButter: 2.2 oz or roughly 4.5 tbsp
Salt: 1/2 tsp + 1/8 tsp
Pepper: fresh grated
All Purpose Flour: 1/2 cup + 2.5 tbsp
Eggs: 3 or Ener G egg = 4.5 packed tsp + 6 tbsp of water
Cheddar: grated scant 1 cup
Combine water,butter,salt.pepper and optionally a pinch of sugar in a saucepan, put on medium heat till butter melts and then increase it to high.As it starts simmering, remove from heat and with a wooden flour, stir in all the flour.You will get a past- like consistency.
For me, I had gone for an additional 1/2 tbsp of water and when I followed the recipe, it immediately started turning into a ball and pulled away from the sides of the pan.Still I continued with the next step as given in the recipe.
Once the flour is mixed in, place over medium heat and stir rapidly for a minute,until the dough pulls away from the side of the pan and the bottom looks clean.. The dough must look glossy but not dry.
Immediately transfer the dough to the mixer bowl and mix for about 30 seconds to release the moisture.
Add in the eggs one at a time, or 1/3rd quantity of the egg replacer, beating after each addition.
Blend until the dough pulls away from the sides but still tries to stick to it.Continue beating until everythings looks well blended and we get a creamy dough which holds itself. Atleast thats how mine looked like.
Add in the cheese and pulse for few more seconds to incorporate the cheese.
Transfer the batter into the pastry bag and pipe out free form balls onto a lined and greased baking sheet about 1.5 inches apart.Use wet finger tip to push down the tip left on top of each ball after piping.
Bake the gougeres for 18-20 minutes until they are golden brown (they can be lightly brown as well as seen in few sites) in a preheated oven at 350F.
Serve warm or at room temperature.Mine looked more like savoury cheese cookies and not the flaky light as expected. Mine were crisp at the bottom but puffy at the centre.They turned softer after a while. Upon breaking they had airholes within them but mushy at the centre.Still the taste was excellent and definitely I would try making them again.