Monday, January 6, 2014

Two-Cheese Gourgeres

1 ½ c plus 2 T water
½ c whole milk
8 T unsalted butter
1 t salt

120 g white rice flour
150 g gluten-free corn flour* (Bob’s Red Mill)
2 t mustard powder
1 ½ t minced rosemary
½ t freshly ground black pepper

6 eggs plus 2 egg whites (room temperature)

80 g strongly flavored bleu cheese, crumbled
140 g extra sharp cheddar, grated

Preheat oven to 425º F with a rack in the middle position.

Spray two sheet pans with cooking spray, then cover with parchment paper.

1.     Combine water, milk, butter and salt in a 2 quart heavy saucepan. Heat on medium-low, and bring the mixture to a boil. (The butter should melt before it boils.)
2.     Meanwhile whisk the flours, mustard powder, rosemary, and pepper for about 30 seconds to aerate and break up any clumps. Set aside. In a glass measure whisk the eggs to blend. Set aside.
3.     Once the water mixture has just started to boil, dump all of the flour mixture in at once. Stir the mixture with a heat proof spatula until the flour is mostly incorporated. Use the spatula to smear the mixture across the bottom of the pan in a stirring fashion, continuously for 3 to 4 minutes. A thin film of flour will have build up on the bottom of the pan.
4.     Transfer the dough to the work bowl of a food processor fitted with the blade attachment. Process for 15 to 20 seconds to cool slightly. With the processor running add the eggs through the feed tube in a stream over about 15 seconds. Stop the processor and scrape down the sides of the bowl. Add the cheese. Process for about 45 seconds, until cheese is fully incorporated and the dough has formed a smooth paste.
5.     Transfer the paste to a piping bag, with a ½-inch diameter round nozzle. Pipe the dough into 1 ¼-inch circles about ¾-inch high, making sure to leave about 1 inch between gougeres. Use a dampened spoon or fingertip to smooth out the peaks to prevent burning.

6.     Bake 10 minutes, then reduce heat to 375º F and bake an additional 18 to 20 minutes. The puffs should be a very deep golden brown, or they will deflate upon cooling. Turn oven off. Use a wooden spoon to hold oven door open a crack. Wait 20 to 25 minutes to allow puffs to dry a bit, then serve warm.

Serve with Hot Mustard

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