I made you some tiny puffs of... well, scrumptiousness. I saw these gougère things on Pinterest, and they looked so cute I had to try them. I added some spices of course, because that's what I do, and man were they goooooood.
They kinda remind me of French macarons, because they melt in your mouth. But you don't have to fool with all that meringue nonsense.
If you add this recipe to your food repertoire (I'm really Frenching it up today!) you'll be as excited as I am. Why? Because once you figure out the base recipe, it opens the door up to endless flavor possibilities. You could make these sweet, spicy, savory, stuffed with mushrooms, oh boy, oh boy!
The only problem is, I have no idea how to pronounce it. Goooo-gah-ray? Goo-gray? Gu-gere? Grrrrrrr.
Just look how fluffy they are inside!!!! Eeeeek.
Makes about 25
Ingredients:
1/2 cup skim milk
1/2 stick (4 tablespoons) butter
1/2 teaspoon salt
1/2 cup flour
3 eggs
1/2 stick (4 tablespoons) butter
1/2 teaspoon salt
1/2 cup flour
3 eggs
1/3 cup pumpkin puree
1 tablespoon molasses
1 chipotle pepper, minced
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Parmesan cheese
Preheat oven to 400°F.
In a medium saucepan, bring milk and butter to a boil. Add the salt and flour, reduce heat to low and cook for another 2 minutes, stirring constantly, or until the edges of the dough pull away from the sides of the pan.
Remove mixture from pan and add to mixing bowl of a stand up mixer. Add the eggs, one at a time, mixing well before adding the next egg. Add pumpkin, molasses, chipotle, cinnamon, chili powder and cheese and mix to combine.
Put mixture in one corner of a large resealable freezer bag, cut a small hole in one of the bottom tips of the bag and twist the top to create a piping bag. On a large baking sheet lined with parchment paper or a silicone mat, pipe mixture into rows of balls about ¾ inch high and about 1 ½ inches apart.
Bake for 15 to 20 minutes or until lightly browned on top.
I served with some spicy dipping sauce: Mix 1 cup sour cream or Greek yogurt with 1/4 cup pumpkin puree and 2 tablespoons sriracha or other hot sauce.
Adapted from Go Bold With Butter.
