One of my friends on Facebook shared her fondness of gougères so I started to research some recipes. I've never made choux pastry before but that doesn't discourage me. AND the best part is that I can freeze gougères ahead of time. I'll just pop them into the oven before I leave on Saturday night. I found what I think is the perfect "Gougères" recipe from epicurious.com.
Well, it's a good thing that I baked up a couple gougères for lunch today. They were beautifully puffed after baking for 12 minutes.
Unfortunately, they sunk before I could even photograph them. I quickly took a bite and they were still raw in the middle so I placed them back into the oven for an additional 4 minutes.
I had the intention of serving the gougères with "The Real Mushroom Soup" by Jamie Oliver for lunch today. I placed the gougères back in the oven (to keep them warm) and started the soup.
Mushrooms are of course the star of the meal and I only had white button mushrooms on hand. I've made this recipe a few times before so I know it will still be good.
I usually like to saute everything a little bit longer but everyone was hungry so I had to make a few revisions.
I simmered the soup for about 15 minutes and skipped pureeing half of the soup.
I immediately added two heaping teaspoons of mascarpone. I then dished the soup out into the bowl, gave it a squeeze lemon juice, added three gougères on top, and served.
This is today's lunch and post in a hurry. I've linked the recipes if you'd like to try it out for yourself. I'll let you know how the gougères turn out on Saturday!
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