Me: Oh, don't worry about it, you're taking statins.
Later...
Dad: I might need 2 statins tonight.
Mom: How many have you had? 5?
Dad: I don't know, who cares?!
Welcome to my repertoire, gougères. A fantastically buttery, cheesy, creamy pastry. Perfectly listed under the category of "With a glass of wine," gougères are crispy on the outside and custardy on the inside: eggy and cheesy. My dad just arrived from work and opened an amazing bottle of wine to pair with these magnificent creations: 1999 Beringer Cabernet Sauvignon, Quarry Vineyard.
I burned myself in the course of making these, but you know what, it was worth it. In the process of mixing in the flour to the boiling milk/butter/salt mixture, I was a little too overzealous in my mixing (HEY, the recipe said to "stir vigorously"), I spilled some of the boiling liquid on my arm. Yay! Anyway, I'm fine... and here's a photo-journal to track the progression of this delicious creation.
Salut, pâté à choux! This is in the process of making a simple puff pastry. Post-burn. Boiled milk and butter (and a little salt) with flour vigorously mixed in.
This is after eggs have been added-- nice and shiny dough.
After this step, I mixed in thyme from our garden (which had dried out since it has been so hot... but it was still very fragrant!), gruyère cheese, and black pepper.
Spooned out onto the baking sheet, with a light egg wash and gruyere cheese sprinkled in.
THEY ARE READY TO BE EATEN! YUM! Nice and browned and poufy and cloud-like. And cheesy.
A gougère ready for my tummy.
Paired with that glass of wine, as suggested by Tartine.
Here's what it looks like inside... LOOK AT THAT AIR POCKET! Mmmm. So poufy.
Anyway, if you couldn't tell, I love them. They're not very round and beautiful, but we spooned them out onto the baking sheet as opposed to piping them out using a pastry bag, so I'll try that for next time.
I'm going to continue to enjoy my wine. À plus!
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