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El Éxito de mis Gougères (página 2 de 2)

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Estos inflados globos grujientes de queso tienen tanto éxito en las fiestas que no los puedes hornear suficientemente rápido.  Ve lo fácil que es hacerlos.
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Agrega lo que te quede de queso encima.  Trata de cubrir la superficie completa de cada gougère con queso rallado.

Sólo espolvorea queso en toda la charola y luego con una cucharita o con los dedos, pega el queso a los lados de los gougères.  No te preocupes si un poco de queso queda en el papel encerado.

Hornea los gougères a 200°C unos 15-18 minutos, o hasta que estén bronceados.

Cuando se vean como en la foto de arriba, sube la temperatura del horno al máximo.  Yo la subo a la marca Grill - 250ºC.

Quédate junto al horno y observa como tus gougère se doran.  Este calor intenso les da una costra más crujiente y más sabrosa, pero sólo lo aguantan unos minutos antes de quemarse, así es que vigila.

Sirve los gougères muy calientes.  Tus bolitas de masa se han convertido en grandes bolas huecas de queso crujiente con una aromática bocanada de vapor de Gruyère en el interior. ¡Asombroso!

Mira como tus invitados saquean el plato comiendo uno tras otro hasta que no queda nada.

Desgraciadamente, no puedes preparar gougères por adelantado. Pero preparar la masa sólo toma 10 minutos.

Los gougères viejos pierden su textura crujiente y la masa no se conserva en el refrigerador.  Esto me recuerda de mis primeros gougères, en el pintorezco pueblo de Vézelay en Borgoña, donde San Bernardo levantó la primera cruzada.  En una pequeña panadería, vi filas de gougères y, no habiéndolos probado nunca, me preguntaba si sabían bien.  Entonces le pregunté a la señora si los gougères se habían hecho ese día 'Elles sont d'aujourd'hui, vos gougères?'. Me miró un momento y entonces contestó bruscamente 'Mais non Monsieur, pensez-vous, elles sont de l'avant-veille.' - 'No Señor, que se ha pensado, son de ayer'.  Decidí no probarlos y cuando salía de la tienda la escuché murmurar 'Pas fraîches mes gougères, pas fraîches mes gougères, non mais des fois!' - 'No frescos, mis gougères! ¿Quién demonios se creen que son?'

Publicado por la primera vez en Inglès el 19/03/2007
Amablemente traducido en español por RicardoSanchez el 03/09/2008
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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!



34 comentarios

  • #1
  • Comment by Sithean
  • on: 02/06/2007
Your recipes are delightful, and I have to grin every time I read  them. Thank you so very much for sharing!
  • #2
  • Comment by Richard Bennett
  • on: 23/08/2007
Is this what you meant to say in your recipe. Preparation: 20 minCooking: 25 minIngredients (serves 6 people):- 4 eggs + (1 yolk - optional) - 2/3 cups grated white cheese - 2/3 cups of sifted flour - 6 tbsps of butter + 1 tbsp for the cooking sheet - 1 pinch of nutmeg - salt and pepperDirections:Preheat the oven to 400°F.In a thick and deep pot, heat 1 cup water.When boiling, add the butter cut in pieces + 1 teaspoon of salt.Remove from the heat and add the flour all at once.Mix quickly, and let it dry for one minute at low heat.Let it cool a bit, than add the eggs one by one, mixing well between each egg.Add the grated cheese, nutmeg, salt and pepper.Put this paste on a buttered oven sheet in small separated portions (the size of a nut), using two teaspoons.You can paint the puffs with an egg yolk, using a brush.Cook for 25 minutes, but check at 20 min (cookijg time depends on your oven). Following your instructions I got soup.  
  • #3
  • Answered by fx
  • on: 24/08/2007
Richard you need to let the mixture dry a bit longer in the pot and work the eggs and cheese carefully into it so that it keeps its texture.
  • #4
  • Comment by Maud
  • on: 06/09/2007
Oh thank you so much for this, my father used to bake them for me and my brother when we were little and i'm so very fond of gougères! He would make them a lot bigger but to each his own!Thank you.
  • #5
  • Comment by natasha
  • on: 23/10/2007
This recipe is great! I'm using it for a school project, and it is awesome!on thursday i'm making them so i really hope i don't burn them! WOO HOO!
  • #6
  • Comment by natasha d
  • on: 23/10/2007
I have a emergency question? how many gougeres does it make? I need 30, how many batches do I have to do to get that many? please answer or I'll get marks of, and I'm probably already failing becuase of my partner! please reply tonight or tommorrow afternoon! Thanx a bunch! bye
  • #7
  • Answered by fx
  • on: 24/10/2007
Natasha, for 30 gougères you need to make the recipe twice. Good luck!
  • #8
  • Comment by Mazid the Raider
  • on: 11/12/2007
I thought these looked great when I first saw them, but they taste even better than I thought!I followed the recipe precisely (.64 cup flour, 5.63 tbsp butter, 200ml water) and had great success. The only two downsides were that I was unable to find a pastry tube on short notice, and that the Gruyère on the pan burnt and set off every smoke alarm in the house. The end result was large and very good. I'll definitely be doing this again!Thanks for a great recipe! the pictures really help. :D
  • #9
  • Answered by fx
  • on: 12/12/2007
I am so glad it worked for you Mazid!
Next time you should stand next to your oven and watch them bake - only 20 seconds too long and they'll burn.
  • #10
  • Comment by Magnus Ekenstedt
  • on: 30/12/2007
Hey, nice stuff. I´m planning on using this for New Years evening, the problem though is the oven that is going to be a bit busy by the time of my guests arrival. If I make the gougeres, say half an hour in advance will they still be tasty..?
  • #11
  • Answered by fx
  • on: 31/12/2007
Hello Magnus, I think you could very well make them 30 minutes before the guests are due to arrive. Sure they would be even crispier and the effect on the guests would be best (what's in this gorgeous-smelling oven?) if you put the tray in the oven as the first guest arrive, but then you would have a chance of burning them. There is only 30 seconds or so between a perfect gougere and an hopelessy burnt one, so you may not want to bear the risk. I recommend you try a batch the night before so you'll feel even more confident on the big day. Let me know how it worked!
  • #12
  • Comment by ChuChu
  • on: 16/03/2008
I just find your amazing website and I am a female engineer, but I like to see pictures instead of words, I watched youtube lately to try to refine my cooking skill.I saw by gougrese receipe, and lately I have tried to make Pao de Queijo.  I have been to Brazil once and just can't forget this Cheese ball.  I lived in the US and can't find the brazilian manioc starch and the brazilian white cheese. I tried to replace it with the Thail Tapioca starch. Of course, it's not the same. I will try your recipe and maybe change it to Tapioca starch and will let you know if it comes out good.  
  • #13
  • Answered by fx
  • on: 18/03/2008
ChuChu, thanks for your kind comments and good luck with your batch of gougères! Sometimes it's best to cook the best you can with the ingredients that you can find locally rather than hunting for substitutes for ingredients you just can't find outside of their countries of origin.
Hi, Fx, thank you for sharing your technique.  My gougeres rose nicely but they didn't brown evenly and, when I removed them from the oven, the ones in the middle of the pan fell.  

They still tasted good and they were light and moist but they didn't look good.

Can you tell me what did I do wrong and how can I correct it?  Was my oven too hot?  Not hot enough?  I used 425°F and a silpat mat instead of parchment.  I will be making them again this afternoon.

Thank you!  Barb
  • #15
  • Answered by fx
  • on: 04/06/2008
Barb, I don't know of one oven that offers perfectly uniform heat across its volume. The solution is simple, you should turn the tray around halfway through baking. That is standard practice with French bakers. About your gougères' look, send me a picture and I'll let you know.
Your photos are amazing!  Those look incredibly delicious!
  • #17
  • Comment by Jeri van Etten
  • on: 17/07/2008
I have been making gougeres for years, using various receipes. They are my favorite appetizer. I want to share something-- you can freeze them in a plastic bag and take out as many as you want and reheat in the oven for about 3 minutes and they taste as good as new!!!  Try it and let me know.
  • #18
  • Comment by Louis
  • on: 18/10/2008
I follow the recipe to the very end....
the final dough look exactly like the one shown in your picture..
the gougeres doesnt seems to rise after baked...

probably it is something to do with "beat in as many tiny air bubbles as you can" that you mentioned earlier
:)
probably thats the step i miss out..
whats actually do you mean by beat in the air bubbles??


  • FX's answer→ Louis, I am very sorry to hear my gougères failed you. However, you should know that many professional chefs get gougere troubles. The think that makes the gougere rise is the water in the dough, have you checked if your dough resembles the pictures at each stage? If your oven is not hot enough, they won't rise. If you fail to whisk in enough air bubbles, they won't rise either. You need to whisk the dough vigorously with up and down movements to introduce the minscle bubbles in the dough. Then as the water evaporates under intense heat in the oven, these air-filled cavities will fill with the steam and your gougères will rise like baloons!

  • #20
  • Comment by Jill
  • on: 30/11/2008
I made these for a dinner party, and they went over very well!  They were delicious, although my dough wasn't quite as nice as yours - I think I needed to let more water evaporate in the earlier step.  They still ballooned in the oven nicely, they were just a little flatter than yours.  But they were still so tasty; they were all gone halfway through the evening - no leftover gougeres at my house!
  • FX's answer→ Jill, if there were none left, then you did them right! Even seasoned professional French chefs have gougère problems, and the pâte à choux needed to make them can be quite tricky. Congratulations on making them successfully then!

  • #22
  • Comment by Olivier
  • on: 01/03/2009
These have become a familly classic thanks to you! They're absolutely amazingly light and savory, thank you very much!
  • FX's answer→ Thanks and glad my little article brought a new classic on your family's table!

  • #24
  • Comment by Sarah Punchard
  • on: 06/04/2009
Thank you for giving me the confidence to try gougeres.  Your recipe and explanatory notes / pictures were hugely helpful.  I had beginners' luck!  Near-perfect gougeres and no problems, apart from the blister on my middle finger from so much whisking.
  • FX's answer→ Well done Sarah! Now don't let this cuddle you into thinking that next time they cannot fail you. Every time you bake some gougères you need to follow the procedure scrupulously. One careless moment and bang, you have a Gruyère flan.

  • #26
  • Comment by Jane Signore
  • on: 24/04/2009
Hello,

Just discovered your website!  It is absolutely gorgeous and I cannot wait to begin cooking and baking!  Is there a conversion table available?  (living in USA)
Thank-you and look forward to hearing back from you.

Jane  
  • FX's answer→ Thanks Jane, since this article I started including both metric and Imperial measurements, but not for this one. I really recommend you acquire a digital kitchen scale though, they are very affordable and will enable you to cook European recipes as well as American, with a lot of precision!

  • #28
  • Comment by HAIYUN
  • on: 07/07/2009
Dear FX: Do you happen to have the recipe for the famous Pasteis de Nata – Portuguese Custards? They are to die for...I had the best Portuguese egg tart at Margaret’s Café e Nata in Macau. It's a small and unpretentious coffee-shop that is tucked into a side alley. Its egg tarts alone is the reason to visit Macau for many people from all over the world. If you google it; you will have an idea what a solid reputation it enjoys.
I'm craving for some freshly baked Portuguese egg tart, but it's such a long trip from Miami to Macau. :(  I had a great success following your recipe to make the perfect Gougères; so I'm wondering if you have the recipe for Pasteis de Nata? Many thanks and warm regards from Miami. Haiyun
  • #29
  • Comment by Miss B
  • on: 25/08/2009
I was a bit nervous about trying these, as I am not much of a cook and have never made any sort of pastry, but it turns out that they were really quite easy! My very first try at them turned out perfectly.

They stayed in exactly the shape they were piped. I couldn't eat them fast enough... I ate so many I had a stomachache last night!!

Because they held their shape so well I'm thinking about using different shaped pastry tips instead of just a plain round one. I will be making lots of them for a party next weekend and I know they will be a hit.

Thank you for the great instructions and pictures. The pictures really helped me to know that I was doing things correctly.

Miss B
  • FX's answer→ Thanks Miss B and glad it worked for you. If I can add a recommendation is for you to follow the recipe scrupulously the next time too. This is one of these recipes that seem so easy when you do it by the book, that next time you feel tempted to do it bohemian-style, no measurement, mix while watching TV, and then disaster happens.

  • #31
  • Comment by Ty
  • on: 03/09/2009
I just made my first batch not 5 minutes ago.  Thank you FX.  My dough ended up a bit runny, and so, some of them didn't balloon up as they should have, however, these are perhaps the most delicious pastry (if one should call them that) I have ever made.  My failure is still a delicious failure.  I will get back up, and try them again soon!
  • #32
  • Comment by Jackie
  • on: 26/05/2010
Tx for such a detailed, idiot-proof recipe. I suddenly had a craving for gougere and wondered if I could make some myself. Will definitely try this recipe out. ;D
  • #33
  • Comment by krmen
  • on: 08/10/2010
Wonderfully tasty indeed, thank you.
  • #34
  • Comment by Steven
  • on: 05/11/2010
This is a flawed recipe - too much water and butter per flour.  It results in flat Gougères.  Also, the cheese must be added to the hot water/flour/butter mixture, not after the eggs. Look into other recipes and the proportions are considerably different.  I would simply use a standard chous pastry recipe - and add cheese.  I make this all the time and it's much firmer.

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