April 19, 2018 Page 5
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Gougères
Recipe provided by Wolfgang Puck. Makes about 75 bite-sized puffs.
Gougères are savory puffs flavored with cheese
and served hot from the oven as a quick hors d’oeuvres.
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Preparation
1. Insert paddle attachment in a stand mixer. In a heavy metal saucepot, combine the water,
butter, cayenne and salt; bring to a boil over high heat. Remove the pot from the heat,
add all the flour and stir with a wooden spoon until thoroughly combined to form a
smooth paste. Return the pot to medium heat and cook, stirring, for 1 minute longer.
2. Put the paste in the bowl of the stand mixer. Mix at medium speed for 1 minute.
Add eggs one at a time, beating at medium speed until each is fully incorporated
and stopping to scrape down the side of the bowl. Add the 3 1/2 ounces of grated
Gruyere and mix until incorporated.
3. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe nickelsize
mounds onto a non-stick baking sheet, or a baking sheet sprayed with nonstick
spray, 2 inches apart.
4. In a small bowl beat together the egg and egg yolk forming an egg wash. Using a
pastry brush, brush each of the Gougères with the egg wash. Sprinkle with grated
Gruyere cheese and a pinch of fleur de sel.
5. Bake the gougères on the center rack in the preheated oven until they are puffed
and golden brown, about 18 minutes.
6. Serve immediately.
Ingredients
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Gougères batter:
• 1/2 cup water
• 2 tablespoons (1 ounce) unsalted
butter
• 1/4 teaspoon plus 1/8 teaspoon
cayenne pepper
• 1/4 teaspoon kosher salt
• 3 1/2 ounces bread flour
• 2 extra-large eggs
• 3 1/2 ounces Gruyere cheese,
grated
Gougères toppings:
• 1 extra-large egg
• 1 egg yolk
1• 1/2 ounces Gruyere cheese,
grated
• Fleur de sel