"Anyone Can Cook" - Chef Gusteau

On Monday I am teaching a class on "Dessert". I have prepped several items ahead of time...In the freezer awaiting oven time, are gourgeres. I will demo pate a choux for profiteroles during the class, but wanted to show how one dough can be used in a different way and they will be perfect with a glass of champagne to start to the class. Simple ingredients and simple to make!

Pate a Choux - Gourgeres

1 C Water or Whole Milk or a combination
1 Stick Butter, cut into 4 pieces
½ tsp salt
1 C All Purpose Flour
4 Large Eggs
1 1/2 C Gruyere or Cheddar - Coarsely Grated

Preheat oven to 425 degrees F.

Combine water/milk, butter and salt in a heavy bottom pot. Bring to a boil. Turn off heat and add in the flour all at once. Using a wooden spoon, stir vigorously to combine. Return to medium heat and stir constantly for at least 4 minutes (it will look like mashed potatoes). The dough will pull away from the sides and a white film will coat the pot. Remove from heat. Let cool for 10 minutes. Then stir to cool the dough down. Add in the eggs, one at a time, mixing well after each egg. Spoon or pipe dough onto parchment paper lined sheet pan. It can be frozen at this stage or baked.

Place puffs in the oven and reduce the heat to 375 degrees F. Bake for 12 minutes. Rotate the pan and continue to bake for another 12-15 minutes until golden, slightly firm and puffed. Remove from oven and serve warm.

Want profiteroles? Omit the cheese - add in 1 tsp of sugar with the salt. Follow the directions. Cool, split in half, add a scoop of vanilla ice cream to the bottom and replace the top. Top with a quick ganache - 1:1 cream and chocolate. Measure out 1 C of chocolate chips – set aside on a paper towel. Then using the same vessel measure 1 C of heavy cream. Place the cream in a small, heavy bottom pot on medium heat and bring just to a boil. Turn off the heat and add the chocolate chips into the pot. Wait 5 minutes. Whisk to blend into silky, glossy, chocolatey sauce.