Despite the dough's fame, it's made from a simple lineup of ingredients: water, butter, salt, flour, and eggs (via King Arthur Baking). But, since so few ingredients are used in pâte à choux, nailing the baking technique is everything behind a successful finished product. Here's how to get it right and knock those gougères out of the park.
Pâte à choux batter is cooked on a stovetop to form a thick paste. All the ingredients except for the flour are added to a saucepan and brought to a boil, then the flour is added all at once before being heated through once more (per King Arthur Baking). Then, after the dough cools, the eggs are beaten in one at a time.
According to The Kitchn, it's essential to cook pâte à choux for long enough that the moisture disappears so that the eggs can be easily absorbed later on. To ensure you've cooked your paste long enough, they say to look for a mashed-potato-like texture and a nutty aroma. Then, you can go ahead and shape your pâte à choux into balls and get those gougères in the oven. If you're entertaining in a hurry, The New York Times says you can make the dough ahead of time, roll it into balls, and pop 'em in the freezer to bake later at cocktail hour. (Just make sure to leave the frozen dough in the oven for a few minutes more than usual.)
https://www.tastingtable.com/972198/how-long-you-should-be-cooking-the-pate-a-choux-for-gougeres/
2022-08-22 01:00:00Z
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