Restaurant: Jacques Reymond (Vic)
Recipe from Cuisine du Temps, Jacques Reymond
2011 Rating: Number 15, 2 Stars
I'm setting myself a challenge within a challenge. I recently purchased a copy of Jacques Reymond's book, Cuisine du Temps, for two reasons really 1) He's a hot, older French guy and 2) I'm a sucker for fine dining cook books. I was sitting on the couch flipping through my new purchase deciding on which recipes I wanted to try, so I thought wouldn't it be great if I could cook a three course meal using the recipes in this book. So that's exactly what I'm going to do. I'm going to bring you a three course meal!! Lets start with something easy and most likely extremely yummy....the Gougères. Gougères are savory choux pastry puffs and can be often filled with a multitude of ingredients. In this case they will be serve filling-less. The gougères themselves have been on the Jacques Reymond menu for over 25 years, they gotta be good if they've been on the menu for that long.
So here's the recipe and a picture of what they're supposed to look like. Fingers crossed mine will turn out similar.
150g butter, cut into small knobs
pinch of nutmeg
pinch of salt
freshly ground pepper
200g plain/all purpose flour
5 eggs at room temperature
120g Gruyere or comte cheese, dices in 1/2cm cubes. Don't use other types of cheese or you won't get the right result. Australian Gruyere is perfectly suitable for this recipe
extra egg, beaten, for egg wash
In a large saucepan put water, butter and seasoning and bring to the boil, stirring constantly. It is very important to keep stirring so the butter mixes in with the water; that way when you add the flour the dough forms immediately and it doesn't split.
Once boiling, turn off the heat and add the flour. Combine well and keep stirring for one minutes until dough is compact and well combined. Add eggs one by one using a small mixer at a low speed, or if you do it by hand, keep the dough in the saucepan it has been cooked in. It is very important to have the dough still hot while you incorporate the eggs. Once all the eggs are incorporated, fold through the diced cheese.
Using a tablespoon, spoon onto a baking tray lined with baking paper, with a pastry brush, egg wash the tops - ensure not to let the wash drip down the sides as it will prevent them rising evenly.
Bake in a preheated fan-forced over for approximately 25 minutes at 200C or 180C convection oven.
Take out of the oven as soon as they are cooked so they will stay crispy. Gougères can be eaten straight out of the oven or reheated as required.
This recipe is for 15-18 large gougères because once you put them on the table they will disappear in no time. You can make them any size you wish, but bigger is better.
NOTE: You can also freeze raw gougères. When ready to eat, put them straight into the hot oven, do not defrost them, and allow a few more minutes of cooking time.