Gougères – Cheese Puffs

November 15, 2012 in Bread & Pastry, Recipe, Vegetarian

I recall making choux pastry in a Home Economics class in the 8th or 9th grade. The teacher, let’s call her Mrs Molly was full bosomed and perfectly coiffed – long red nails, a pillar box red stained mouth and a precise, slightly smug sounding voice that drove shivers of fright up and down my spine. The other girls in the class felt the same, whispering  as we baked, cooked or sewed with sweaty palms, whatever the appointed task of the day was.

I doubt I paid much attention, apart from rote learning that a choux pastry contained butter, water, flour and eggs and that instead of using a raising agent, it relied on the high moisture content to create steam during baking to raise or ‘puff’ the pastry.

“Sieves are wiped and never washed”

The sign, in bold black felt-tipped pen was plastered up in class after one of my best friends, let’s call her P had made the grave error of washing a sieve after the we had baked a cake. Or biscuits or something that remains in the vault of blurrish activities that comprised my experience of Home Economics. I should have taken up Economics, the only other valid option, I would sigh. Cooking and sewing, were never in my radar of interests as a teen. I was, after all, going to do something really meaningful with my life. Something that involved suits, a briefcase and a lab or a large study with tomes that stacked up to the ceiling, perhaps. [Insert appropriate giggle.]

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Nothing I ever made in those classes, except perhaps ‘A roux- the basis of every white sauce’ or the hypnotic figure-8 stirring of scrambled eggs has ever jolted a stirring of memory in all the years since. And look at me now, cooking (the sewing bridge, we have yet to cross), living and learning in my kitchen with an ever growing collection of cook and travel books. Not the science lab or law library I initially envisioned, but then life is full of unexpected twists and surprising turns.

Oh, and for what it’s worth P, I rinse and wipe my sieves. If I strain gravy or custard, I wash them. The only person who didn’t was Mrs Molly.

I made these gourgères, or cheese puffs rather reluctantly the first time. Tricklings of Home Economics, nervous hands and a dry throat came seeping into the kitchen. I’m happy to report that these are fairly easy to make. I gave this lot a wash of egg yellow, totally not necessary and I would recommend that you allow the puffs to colour in the oven naturally for a more mellow colour.

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1 response to Gougères – Cheese Puffs

  1. very good recipes

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