Mushroom Gougere Recipes

Steps:

• Make the choux pastry:.
• Sift the flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil.
• Remove from the heat and add the flour. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean. Leave it to cool slightly.
• Beat the eggs and cheese, if using, into the flour mixture until it's smooth and glossy. Make the gougere by buttering a large shallow ovenproof dish and lightly pressing the choux pastry around the edge, leaving a hole in the middle. Cover and chill while preparing the filling.
• Melt the butter in a large saucepan, add the mushrooms, and cook gently for 3 to 4 minutes. Lift out with a slotted spoon and set aside. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2 to 3 minutes.
• Return the mushrooms to the pan and add the tarragon, salt and pepper to taste. Pour into the middle of the choux ring and bake in a 425*F. oven for 35-40 minutes, until well risen and golden. Garnish with tarragon, and serve hot. Enjoy!

Steps:

• For the gougeres: Preheat the oven to 400 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
• In a medium saucepot combine the milk, sea salt, sugar and butter, and bring to a boil. Add the flour and cook until thoroughly incorporated, about 2 minutes. Transfer the mixture to the bowl of stand mixer fitted with the paddle attachment and mix until the dough is the temperature of warm tap water, about 30 seconds. Add the eggs, one at a time, until smooth. Fold in half of the gruyere and some pepper.
• Transfer the batter to a pastry bag fitted with a 3/8-inch round pastry tip. Pipe 1-inch-wide rounds on the prepared baking sheets 2-inches apart, about 60 total. Sprinkle the top with the remaining gruyere and some black pepper.
• Wet a fingertip and press down lightly to remove the point on each gougere. Bake for 8 minutes and rotate. Bake until the gougeres are golden brown, another 4 minutes. Cool to room temperature.
• For the Mornay: In a medium saucepot set over low heat, melt the butter and sweat the shallots and garlic for 5 minutes. Season with salt and pepper. Add the flour and cook until it smells toasted, 2 minutes. Add the milk and bring to a boil, stirring continuously so no lumps form. Reduce the heat to a simmer and cook until the sauce reaches the desired consistency. Slowly add the gruyere and Parmigiano-Reggiano, and stir until smooth. Add the mustard and season with salt and pepper. Transfer the Mornay to a bowl and cool in the fridge or set over ice. When cool, transfer to a piping bag fitted with a small tip.
• For the sauce: In a large bowl, combine the mayonnaise, mustard, beer extract powder, honey, mustard powder and vinegar, and whisk thoroughly to remove the lumps. Season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Fill the gougeres with the Mornay sauce and reheat in the oven to melt the cheese, 5 minutes. Serve the hot gougeres with the beer mustard.

Steps:

• Preheat the oven to 400 degrees F.
• In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
• In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
• Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
• Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
• Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
• Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.