6 tablespoons (¾ stick) unsalted butter, cut into pieces
¾ teaspoon salt
Pinch of nutmeg
1¼ cups all-purpose flour
4 large eggs
6 ounces (1½ cups) grated Comté cheese or Gruyère
½ teaspoon freshly ground black pepper
1 large egg yolk
Preheat oven to 400°. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1inch rounds about 2inches apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
DO AHEAD: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.
Salmon Mousse Ingredients
4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
1/2 lemon, juiced
1/2 teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe
Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency.
Cheese Souffle Ingredients
Butter, room temperature, for greasing the souffle 2 tablespoons grated Parmesan 1 1/2 ounces (3 tablespoons) butter 3 tablespoons flour 1 teaspoon dry mustard 1/2 teaspoon garlic powder 1/8 teaspoon kosher salt 1 1/3 cups milk, hot 4 large egg yolks (2 1/2 ounces by weight) 6 ounces sharp Cheddar 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water) 1/2 teaspoon cream of tartar
1. Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
2. Preheat oven to 375 degrees F.
3. In a small saucepan, heat the butter. Allow all of the water to cook out.
4. In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
5. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
6. In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
7. In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
8. Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
Sweet or Savory Pate a Choux Yield: 4 dozen bite-size cream puffs Ingredients
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites
Directions Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar.
Add flour and remove from heat. Work mixture together and return to heat.
Continue working the mixture until all flour is incorporated and dough forms a ball (about 2 to 3 minutes).
Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce the bottoms with a paring knife immediately to release steam.
Chocolate Souffle Ingredients
7 ounces finely chopped bittersweet or semisweet chocolate 4 tablespoons unsalted butter, plus for preparing the moulds 1 1/2 teaspoons pure vanilla extract 3 large egg yolks 3 tablespoons warm water 1/2 cup sugar, plus 2 tablespoons 8 large egg whites, room temperature 1/2 teaspoon fresh lemon juice Confectioners' sugar for garnish Add Checked Items To Grocery List
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.