Favorite Recipes of Maverick Swaniel Harrienger

{January 10, 2016}   Making Pâte à Choux + Filling the Gougères (Essential Emeril, 2015, page 29)

1.  Over medium heat, stir the batter for one minute.  Turn off the heat, and add the first egg.  Stir until it is completely mixed into the batter.
2.  Do not add the next egg until the previous one is completely incorporated.
3.  Mix the batter thoroughly to a smooth consistency before adding the cheese.
4.  After baking, cool the gourgères completely.  Cut the tops off, and remove any doughy bits from the centers, if needed.
5.  Using a teaspoon, add a dollop of filling and replace the top of the gougère.



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