At a cooking class up in Sonoma, California a few weeks ago, I learned how to make a Pâte à Choux from chef and culinary instructor, Christa Resing-Colardo. As she taught us how to create this versatile dough used for a number of pastries such as profiteroles, churros, eclairs, beignets and Gougères, my mind immediately began to churn. Kids love anything “mini” and if enriched with whole grain flours, this dough could become the packaging for lunch box sandwiches, snacks, mini treats…the possibilities were endless.
The day I returned home from my Northern California getaway, I got to work in the kitchen. Baking is tricky and requires a science I have not mastered, but I wanted to create something whole-grain that my kids would love. After much experimentation I give you my savory take on a Pâte à Choux pastry: Whole Grain Cheese Gougères.
Whole Grain Cheese Gougères
Adapted from Pâte à Choux recipe from Christa Resing-Colardo
Special Equipment: Pastry bag and tip attachment (or freezer bag with corner cut off), parchment paper, baking sheets
Serves: makes approximately 30 gougères
- 1 cup water
- 1/2 cup butter (1 stick)
- 1 cup whole wheat pastry flour
- 1 tsp flax meal
- 1/8 tsp salt
- 4 eggs
- 1/2 cup shredded cheese (we used smoked swiss)
- 1 egg, beaten (for egg wash)
- Preheat oven to 400 degrees.
- In a medium saucepan, bring water to a boil.
- Stir in butter and salt to melt.
- In a small bowl, whisk together flour and flax meal.
- When butter is melted, remove saucepan from heat, then add the flour mixture beating constantly with a wooden spoon until mixture forms a ball.
- Return to heat and cook 2 minutes.
- Transfer dough ball to a stand mixer, and using paddle attachment, mix at low/medium until steam is no longer present (dough needs to be cool enough to not cook the eggs when added). This step can also be done in the pot by stirring constantly with a wooden spoon if stand mixer is not available.
- Add eggs, one at a time, mixing (or stirring vigorously) until combined.
- Add cheese and mix until combined. Dough is ready when a pinch of dough pulled apart between the thumb and forefinger appears “stringy”.
- Place dough in pastry bag fitted with tip.
- Pipe dough onto parchment lined baking sheet, twisting and pulling up to make point on top of gougères
- Brush each of the Gougères with the beaten egg.
- Bake in preheated oven for 20-25 minutes or until golden brown.
*Tip – Gougères can be made ahead and frozen for later use. Cool completely after baking, then place in an airtight container or freezer bag.
Next week we’ll turn these Gougères into mini lunch box meals your kids will love! Until next week…
© 2012, kimgerber. All rights reserved.