{"id":5584,"date":"2022-12-25T09:49:08","date_gmt":"2022-12-25T09:49:08","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/gougeres\/"},"modified":"2022-12-25T09:49:08","modified_gmt":"2022-12-25T09:49:08","slug":"gougeres","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/gougeres\/","title":{"rendered":"Goug\u00e8res"},"content":{"rendered":"

Goug\u00e8res are my secret weapon this time of year. This means a bag in the freezer, always at the ready. I make the dough ahead of time (any afternoon I have a few extra minutes) then bake them straight from the freezer whenever I fancy. There is something irresistible about the way they explode in size. The way they bake into golden pom-poms of cheese-crusted magic. Like souffl\u00e9s, I think there is a perception that they’re tricky to make. But, I promise, with a little practice (and know-how) you can have an impressive platter piled sky-high with puffery with next to no effort.
\"Gougeres<\/p>\n

How To Make Goug\u00e8res: The Basics<\/h2>\n

Goug\u00e8res are a baked savory pastry made with a French choux dough mixed with cheese. They have a reputation as being difficult, but they’re really not. They’re more fun than anything. To make goug\u00e8res you combine liquids (water, milk, beer, etc.), butter and salt in a saucepan and bring it to a simmer. You add flour and stir madly into a smooth paste. After allowing the paste to cool a bit, you work in eggs – one at a time. Then add grated cheese and any other herbs, spices or other flavoring ingredients you’re inspired to try. Dollop onto baking sheets and bake! I’ll provide my go-to goug\u00e8re recipe below, get comfortable with that and then have a blast making endless variations.
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Can I make Goug\u00e8res Without a Mixer?<\/h2>\n

Yes! And it’s my favorite way to do it. There are a number of approaches people take when making goug\u00e8res. I opt for the path resulting in the best result and the least amount of dishes and devices to wash after. Meaning, I use a one-pan method, stirring by hand. I don’t bother with a mixer. And depending on the day, I will sometimes push dollops of the dough onto parchment-lined baking sheets from a spoon rather than piping from a bag. I will say, piping delivers goug\u00e8res with beautiful rise, more-so than dropping dollops with a spoon. But the former is still pretty impressive!<\/p>\n

\"Mixing<\/p>\n

This Goug\u00e8res Recipe<\/h2>\n

This recipe calls for beer and milk as the liquids in the batter, but the direction you take the flavors is adaptable. I love the maltiness beer brings to the dough, set off by the bite of sharp cheddar cheese. Skip the super hoppy IPAs here. You might trade out the beer for water, tea, or other flavorful liquid. I like a bit of milk in the batter, as it helps the dough bake into that lovely golden-brown color. Also, don’t feel married to this combination of cheese and herb\/spices, it’s a favorite, but I certainly vary each batch based on what is on hand. I’ll list some variations below.<\/p>\n

\"Gougeres<\/p>\n

Pro-tip!<\/h2>\n

Before I forget. See the little pointy bits on some of my goug\u00e8res? They can happen after piping dough onto the sheet pan. To get rid of them simply use a finger to press the dough level just before baking. You can see the difference below. I left them on about half, and pressed them out of the other half.<\/p>\n

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\"Gougeres<\/p>\n

Important Things to Know<\/h2>\n

There are a few important details you don’t want to learn the hard way when it comes to making goug\u00e8res.<\/p>\n