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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Savory » Small Batch Recipe: Gougères for Two

March 22, 2020

Small Batch Recipe: Gougères for Two

Small Batch Recipe Gougères for Two

WTF are gougères and how is this recipe for two?? I’ll tell you in a sec.

But first, I don’t know about y’all, but I am BORED of eating the same breakfast everyday. Even though I literally eat yogurt/granola at the office everyday without fail, now that we’re WFH, I feel like I need to do more—probably because I have instant access to a full pantry to get creative with.

Gougères are a savory pastry made from choux dough—a special dough where you cook the flour before baking it. The base is flour/butter/eggs, and then you can make it sweet for eclairs or cream puffs, or savory for gougères.

In my restaurant days, we made gougères by the dozens; they were our consolation to give to guests when we messed up a dish. It didn’t happen often, and since gougères need to be eaten day-of, I’d take any leftovers home to feed to my friends. Given that I came home between 2 and 3am, I was often feeding post-party, inebriated friends, and not a single person was mad about it.

Since I be thinking way more these days cuz there is literally nothing else to do, I decided to bring back the gougère. This time, I made them larger to turn them into buns for breakfast sandos. AND I figured out a small batch recipe that serves two people so we don’t get bored of eating gougères everyday. Rough life, I know.

Things to know when making these small batch gougères:

  • A lot of recipes on the internet use milk instead of water. Milk makes the gougères heavy AF. The dough contains both cheese and butter, so you don’t need any more fat.
  • Herb them up! I used dried sage in these.
  • I suggest making the dough the night before so you’re not waking up early to make and bake (how is that the first time I’ve used that term??). Chilled dough is also easier to handle.

For other WFH breakfast recipes, check out this baked pancake and these milk bread rolls.

Gougère breakfast sandwiches

Small Batch Recipe: Gougères for Two

Created by Shikha on March 22, 2020

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  • Prep Time: 20m
  • Cook Time: 45m
  • Total Time: 1h 5m
  • Serves: 2
  • Yield: 5-6 gougères

Ingredients

  • 150 milliliters (1/2 cup + 2 Tbsp) water
  • 80 grams (5 Tbsp) unsalted butter
  • 70 grams (1/2 cup) all-purpose flour
  • 3 eggs
  • 40 grams (1/2 cup) grated Cheddar (or sharp, melty cheese of your choice)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1 egg (for egg wash)

Instructions

  1. In a small heavy saucepan, combine the butter and water and heat over medium until mixture comes to a boil and butter is melted.
  2. Dump in all the flour and whisk constantly until mixture has formed a smooth mass and pulls away from the sides of the pan, 2-3 minutes.
  3. Transfer the paste to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on medium speed, add in the 3 eggs one at a time, mixing well after each addition. Mixture should be thick, smooth, and shiny.
  4. Switch speed to low and add in all but 2 Tbsp of the cheese. Add in black pepper, sage, and salt.
  5. If not making immediately, pour dough into a sealable container and chill in the fridge.
  6. When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.
  7. Using a tablespoon or a small ice cream scoop (which is what I did), scoop out dough onto baking sheet into balls around 2-2 1/4” diameter. You should fit 4 balls onto the sheet and have some dough leftover.
  8. In a small bowl, whisk the remaining egg with a splash of water to form the egg wash. Lightly brush egg wash over gougères and sprinkle with remaining cheese. Feel free to sprinkle more cheese on top if you like.
  9. Bake for 40-45 minutes, until the pastries are puffed up and the tops are a deep golden brown color.
  10. Remove from oven, and use a toothpick to poke a couple small holes on the sides of each gougère. Make the holes as close to the bottom as possible - this helps steam escape.
  11. Repeat with remaining dough, or save dough for later.
  12. Cool for 10 minutes. Eat as is, or make breakfast sandwiches, with each gougère being a bun.
  • Print

Filed Under: Savory Tagged With: breakfast sandwiches, choux pastry, cooking for two, French cooking, Gougères, Recipe, small batch recipe

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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