BY PAGE CRAMER
COOKING CORRESPONDENT
Don’t be intimidated by the name. These cheese gougères are just like a cheese puff.
Chef Jack Low is from Tonganoxie and moved to Lawrence after culinary school to become a sous-chef at Free State Brewery and Teller’s. He was encouraged by the former executive chef at Free State to apply for his current job at Eudora-De Soto Technical Education Center seven years ago and has been teaching there ever since.
Low teaches about 30 kids, and he believes four of them will pursue culinary school after graduation. He said the best part of his job is seeing the looks on the kids’ faces when they learn new stuff.
Low found this recipe five years ago, and it has been a hit among his students and his 6-year-old daughter, Eisley.
The light and airy gougères can be served as a traditional side roll, and Low said they pair well with a tomato pasta.
The original recipe called for one teaspoon of dry mustard powder. However, Low tweaked it to just ½ teaspoon to soften the mustard taste, but it can be prepared either way. The recipe also cuts in half well.
Chef Low’s Cheese Gougères
Makes 24 medium gougères
Ingredients
1 cup (8 ounces) water 8 tablespoons (4 ounces/1 stick) unsalted butter, cut into several pieces 1/2 teaspoon salt 1/2 teaspoon dry mustard powder (optional) 1 cup all-purpose flour 4 large eggs, lightly beaten 1 1/2 cup (6 ounces) grated cheese, like gruyère or cheddar
Equipment
2- to 4-quart saucepan Long-handled spoon Standing mixer (optional) Baking sheets
Instructions
Heat the oven to 450°F. Combine the water, butter, salt and mustard (if using) in a 2- to 4-quart saucepan and bring to a rolling boil.
Once all the butter has melted, remove the pan from heat and add the flour all at once. Stir vigorously until the mixture comes together and resembles mashed potatoes.
Return the pan to medium-low heat and stir for 3-5 minutes to dry out the dough. The dough is ready when it glistens and is thick enough to hold a spoon upright. Some starch buildup on the bottom of the pan is normal.
Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (The following steps can also be done with a hand mixer or by hand with a stiff spatula.) Beat the dough on a medium-low speed for one minute until it stops steaming and is just warm to the touch.
Continue beating and add the egg in four additions. Wait for each addition to be absorbed and for the dough to smooth out before adding the next. Scrape down the sides of the bowl if needed between additions. In the end, the dough should come together in a very smooth, creamy batter. Beat in the cheese.
Scoop rounded tablespoons of dough onto sheet pans lined with silicone mats or parchment paper. Space them at least an inch apart. Bake the gougères for 5 minutes and then turn the heat down to 350°F. Bake for another 20-25 minutes, rotating the pans once during baking.
The finished gougères will be puffed, deep golden-brown, and dry to the touch (the cheese may still be bubbling a bit). They will also feel light and hollow when picked up.
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