Savories Gougères; Spinach And Feta Soufflé - Cuisinart Precision Master SMD-50 Series Instruction And Recipe Booklet

SAVORIES
Gougères
Gruyère is the classic cheese used in gougères,
but you may substitute your favorite.
Makes about 65, one-inch gougères
½ cup water
4 tablespoons (½ stick) unsalted butter,
cut into 1-inch pieces
½ teaspoon kosher salt, divided
½ teaspoon granulated sugar
1 cup unbleached, all-purpose flour
2 large eggs, plus up to 2 more if necessary
1 cup shredded Gruyère cheese, divided
¼ teaspoon cayenne
¼ teaspoon paprika
Preheat oven to 500°F. Line two baking sheets
with parchment paper. Reserve.
Put the water, butter, ¼ teaspoon of the salt, and
sugar into a medium saucepan set over medium
heat. Once the mixture comes to a boil, remove
from heat and stir in all of the flour. Return to the
burner and raise the heat to medium high. Using
a wooden spoon, continuously stir the mixture
until it "dries out" and a thick, hard film remains
on the bottom of the pot, about 1½ to 2 minutes.
Remove from heat and put flour mixture into the
Cuisinart mixing bowl. Attach the flat mixing
®
paddle and mix on Speed 3 to release steam
and cool, about 2 to 3 minutes. Once the dough
has cooled (and the bowl is no longer warm),
increase the speed to 4 and add the eggs, one
at a time, until each is fully incorporated before
adding the next. Scrape down the entire bowl
between each addition. Dough is ready when it
becomes a pale yellow color and drops from the
beater in a slow, steady stream. If the dough is
too thick, beat the remaining 2 eggs together
and slowly begin to add them, 1 teaspoon at a
time, with the mixer running. Do not make the
dough too runny or it will not hold its shape. Add
½ cup of Gruyère, the remaining salt and spices
and mix on Speed 2 to incorporate.
Transfer the batter to a large pastry bag fitted
with a small to medium-sized round tip. Pipe the
gougère dough into 1-inch rounds, ½ inch apart
on the prepared baking trays. Top each with a
pinch of the reserved Gruyère. Put in the oven,
and immediately turn the heat down to 300°F.
Bake until gougères are nicely browned,
completely hollow and not wet inside, about 20
minutes. Serve immediately.
Nutritional analysis per gougère:
Calories 29 (61% from fat) • carb. 1g • pro. 1g • fat 2g
sat. fat 1g • chol. 11mg • sod. 39mg • calc. 36mg • fiber 0g
Spinach and Feta Soufflé
Looking for a new idea for a fun and festive side
dish? The classic combination of spinach and feta
comes together in this tasty soufflé.
Makes 12 servings
1 tablespoon unsalted butter, softened,
for coating the dish
½ cup grated Romano cheese, divided
5 large eggs
1 large egg white
5 tablespoons unsalted butter, cut into
1-inch pieces
½ cup unbleached, all-purpose flour
1½ cups whole milk
3 ounces feta cheese
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¹⁄ teaspoon freshly ground nutmeg
8
1 10-ounce package frozen, chopped
spinach, thawed, with any moisture
squeezed out
¼ teaspoon lemon zest
Preheat oven to 400°F. Position racks so that
the soufflé can bake in the middle of the oven.
Generously butter a 2-quart (8-cup) soufflé dish
thoroughly with 1 tablespoon of butter. Sprinkle
¼ cup of the Romano in the dish so that the
bottom and sides are coated. Shake out any
excess. Wipe the rim of the dish with a paper
towel to remove any butter or cheese; reserve.
Separate eggs, putting whites (including extra
white) into the Cuisinart
yolks into a separate mixing bowl. Break yolks
up by stirring with a fork. Attach the chef's whisk
and reserve both bowls containing eggs.
Put the remaining 5 tablespoons of butter in a
saucepan over medium-low heat. Once butter
melts, add the flour to the pan and stir to cook
off any raw flour taste, about 3 to 4 minutes.
While continuously whisking the butter/flour
mixture, slowly add the milk. When all the milk
is added, whisk until a smooth and homogenous
consistency is achieved. Once mixture is
smooth, beat in remaining Romano and feta,
16
mixing bowl and the
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