chive and aged gouda gougeres

This, I believe, may be the first pâte à choux post on this blog. (I know, actually!) But that’s all the excitement that there is to these. My understanding of choux has since, minimally, improved. Looking back, I think I may have made the pastry a bit too soupy and loose here. Or maybe now I just like to make thicker pastry? The thicker pastry would hold its shape much better though.

Also, not too long ago the lovely Lina from Lin’s Recipes nominated me for the Liebster Award! (If you have not already been reading her story, the 5 to 9 Chef, you my dear have been missing out! It seamlessly pulls together romcom fiction and delicious recipes in a fun and creative format. This link here links to the first 8 chapters compiled in a single post.) I’ve gone through the nomination process previously so this time I’m just planning to answer the questions.

1. Your signature dish?

I don’t think I make anything well enough for it to be my signature. Hmm, poor unpredictable results is my signature!

2. Will you choose strawberries over mangoes or vice-versa?

I want to choose both!

3. Books or movies?

I’m cheating, but it’s difficult to choose…

4. Favourite genre of books?

I don’t read a particular genre and very genre-oriented books (mystery or horror or high fantasy and the like) usually don’t appeal to me too much. So I suppose I would have to say General Fiction, a suitably general genre for my very general answer.

4. Favourite Chef?

My mother will always make the best food of course! But I do love Ottolenghi books…

5. An impossible dream if you have one?

To be able to have a career that allows me to do exactly and only what I want to do and enjoy every minute of it. Oh that sounds rather impossible, but that would be rather nice…

6. What do you do when you want a break?

I like to read the news (which I don’t read enough) or read food blogs (of course!)

7. What does happiness mean to you?

Many things. Sometimes it means spending time with family, or eating lunch with friends or baking something on my own.

8. What is the thing that you really cannot tolerate?

I hate it when I’m sloppy. I hate it when I make a mistake not because I don’t know better, but just because I’m being sloppy. It’s the worst and I don’t know how to improve.

9. How much do you respect everybody’s opinion on a decision?

Equally, I hope!

(The fact that I left the plastic wrapping on the cheese in bothering me a bit in these photos!)

I’d also like to say a late happy Fiesta Friday(Yes, it is Monday, but this is a long party–useful as I’m sometimes a tad late.) This week is a quieter one, with no designated cohosts and no feature posts. I think this only emphasizes how much the Fiesta Friday community comes through for each other–this party is always a pleasure for the food but mostly for the people. I hope to take some time to visit everyone and drop a few comments here and there!

Chive and aged gouda gougeres

Adapted from David Lebovitz‘s chouquette recipe. Makes 10 small gougeres.

1/4 c water

23 g butter

very small pinch salt

34 g flour

1 large egg

10 g aged gouda, finely grated (I used “1000 day” which makes it sound a bit older than it actually is)

a few chives, minced

Preheat oven to 425F.

In a small saucepan, heat the water, salt and butter until it comes to a boil. Remove from the heat, add the flour, and beat with a wooden spoon until the batter comes together into one smooth ball of dough.

Beat the egg in a small bowl. Add a quarter of the beaten egg to the flour mixture and beat until combined. Repeat until all egg is incorporated and dough is softer and stickier (mine I think was perhaps a tad bit too wet…then again, I don’t really know).

Mix in the aged gouda and chives. Fill a pastry bag fitted with a wide, circular tip. Pipe 10 small mounds of pastry onto a sheet of parchment paper.

Place in the oven and bake for around 25 minutes or until well-browned and puffed.

Poke a hole in the bottom of each one with the tip of a knife to let the steam escape. Let cool on a wire rack.

12 thoughts on “chive and aged gouda gougeres

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