Baking Bootcamp: Cream Puffs and Cheese Gougéres

Directions

• Step 1 Place a rack in the center and top third of the oven and preheat to 425°F. Line two baking sheets with parchment paper and set aside.
• Step 2 To make the pâte á choux, combine the water, butter and salt in a medium saucepan over medium heat and bring to a rolling boil.
• Step 3 Remove the pan from the heat, add all the flour at once, using a spatula to stir quickly and vigorously.
• Step 4 Return the pan to the burner and cook over medium-low heat, stirring constantly, until the mixture smooths to a glossy consistency and pulls away from the sides of the pan. The mixture will also steam and cook off some of the water.
• Step 5 Remove the pan from the heat and let it cool for 10 minutes. The mixture will still be warm but place in the bowl of an electric mixer fitted with a paddle and beat on low speed for 1 minute.
• Step 6 Beat in the eggs one at a time, mixing for 1 full minute between each addition. The mixture will look curdled with the first two eggs. Stop the mixer and scrape down the sides of the bowl to ensure all the ingredients are mixed evenly. The batter will be smooth and glossy after the last egg is added. Beat for 2 minutes after adding the last egg.
• Step 7 If making gougéres, stir cheese and chives and pepper into the batter. If making cream puff proceed to scooping and baking.
• Step 8 Using a generously large cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 1/4 cup mounds. Space the mounds about 3 inches apart, to allow for expansion.
• Step 9 Bake the pastries for 15 minutes, then reduce oven temp to 350°F and bake for an additional 20 minutes, until pastries are a medium golden brown. Don’t open the oven door while pastries are baking.
• Step 10 Turn off the oven and remove the pastries from the oven. Make a small slit in the top of each and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool if making cream puffs or serve slightly warm if making gougéres.
• Step 11 When the puffs are cool enough to handle, split each in half to make top and bottom pieces
• Step 12 splitting and exposing the centers to air will help keep them from becoming soggy.
• Step 13 To make the cream, whip together cream, powdered sugar, and vanilla into soft peaks. Enough so that the cream holds its shape, but not so much that it becomes stiff. Generously spoon into split cream puffs and place the top of the puff over the cream. Chill to keep the cream cool.
• Step 14 To make the ganache, place the chocolate in a medium bowl. Heat the cream until it just begins to steam and simmer. Remove from the heat and immediately pour over chocolate. Sprinkle in a pinch of salt. Allow to sit for 1 minute. After 1 minute stir until the chocolate has melted and the mixture is glossy. While warm, spoon over cream puffs. Drizzle with melted chocolate, if desired.