Cheese Savories (Gougères)

Outlander Kitchen

We've made cheese savories (also called gougères or cheese puffs) on this channel a couple of times before, but in honor of this being a recipe from Outlander, I decided to be more true to the time period and make these without a mixer. I must admit, it was more difficult than with a mixer, but it was still possible! I think choux pastry is one of the easier types of pastry to make, and that is still true without modern appliances.

This is a more standard gougère recipe, where all of the cheese is mixed in to the dough before cooking, and without any meaty additions. For me, I liked this one better than the one from Drinking French that had more cheese piled on top before baking, but not as much as the ones from Brown Sugar Kitchen that had andouille in them. None of them is a bad choice, though, they're ALL delicious!

You can find the full recipe here: http://outlanderkitchen.com/posts/gougeres-cheese-savouries-from-dragonfly-in-amber

Captions

[00:00]: [Music]
[00:04]: hello and welcome to cooking the books
[00:06]: with heather
[00:07]: today we're gonna be working from the
[00:09]: outlander kitchen cookbook because
[00:12]: the day we're filming is the day season
[00:14]: six comes out and i'm really excited
[00:17]: um
[00:18]: so we're going to be making cheese
[00:21]: savories which are
[00:23]: just like the gougere that we've made i
[00:25]: think we've made two different recipes
[00:27]: before each one is slightly different so
[00:29]: i didn't think it would be
[00:32]: too repetitive um but we also really
[00:34]: really love these and they're a great
[00:36]: little snack
[00:37]: so
[00:39]: these ones are
[00:42]: more of a plain gougere cheese savory
[00:47]: they don't have any meat in them like
[00:49]: the ones that i made from
[00:51]: a brown sugar kitchen
[00:53]: and the cheese is all going in them
[00:56]: instead of on top unlike the ones that i
[00:58]: made from
[00:60]: drinking french so
[01:02]: we're going to go ahead and get started
[01:04]: it's really simple comes together pretty
[01:06]: quickly and i'm going to try to do it
[01:07]: without a mixer this time i'm going to
[01:09]: try to do it all by hand
[01:12]: we'll see
[01:14]: in my saucier i chose this because you
[01:17]: have to sort of stir
[01:18]: a lot and it doesn't have
[01:21]: any
[01:22]: [Music]
[01:23]: corners where things can get stuck so i
[01:26]: really like that
[01:27]: i have some butter this is unsalted
[01:29]: butter she doesn't say unsalted butter
[01:31]: but there's a lot of salt in the cheese
[01:33]: and then we're adding a little bit of
[01:34]: salt so i don't think we really need
[01:36]: salted
[01:37]: um
[01:38]: i'm adding
[01:40]: the salt and some mustard powder i'm
[01:42]: using coleman's
[01:44]: adding to this
[01:46]: and then we're also gonna add
[01:48]: some warm water it's still pretty warm
[01:52]: and now what we're going to do
[01:55]: is
[01:57]: go over to the stove and bring this up
[01:59]: to a boil
[02:00]: at which point we'll put our all-purpose
[02:03]: flour in and beat it up on low heat so
[02:06]: we're going to bring it to a boil on
[02:08]: medium high
[02:09]: and i think we'll sort of just do a
[02:11]: single shot where you can see what we're
[02:13]: doing over my shoulder
[02:16]: at the stove so
[02:17]: heading over to the stove
[02:19]: so we're getting there we're almost to a
[02:21]: rolling boil i'm just going to kind of
[02:23]: stir to get that butter all melted
[02:29]: i think that's a pretty pretty good boil
[02:32]: right there
[02:33]: and so we're going to turn the heat to
[02:35]: low
[02:37]: a little bit a little bit above my
[02:38]: lowest which is pretty low we're going
[02:40]: to add all of the flour
[02:42]: all-purpose flour
[02:44]: and we're going to stir this
[02:46]: until it makes sort of a smooth
[02:49]: ball of dough that comes away from the
[02:52]: sides
[02:54]: she says one to two minutes
[02:57]: you really want a nice sturdy
[02:60]: spoon for
[03:03]: that seems
[03:05]: pretty
[03:06]: pretty good to me
[03:08]: i would call that
[03:11]: done
[03:12]: so
[03:14]: there we go
[03:15]: now
[03:18]: i'll turn this off
[03:19]: and we're going back over
[03:21]: to our counter to deal with the rest of
[03:23]: the ingredients
[03:25]: okay
[03:27]: so she says to transfer this to a large
[03:29]: bowl which
[03:30]: if you're going to do this by hand if
[03:32]: not you transfer it to
[03:33]: your
[03:35]: bowl of your sand mixer which is much
[03:37]: easier but i'm going to do this by hand
[03:38]: be a little bit more
[03:40]: period accurate with this one
[03:42]: so i have my dough here and now we're
[03:46]: going to add
[03:47]: uh
[03:48]: we're supposed to
[03:50]: beat it with the wooden spoon until
[03:51]: slightly cooled for two minutes
[03:54]: i don't know how long that's been but if
[03:56]: i keep going i won't have the strength
[03:58]: to do this by hand so we're going to
[04:01]: start putting the eggs in they're still
[04:02]: pretty cold so
[04:04]: so we're going to add these eggs
[04:06]: one at a time beating until they're all
[04:09]: absorbed
[04:14]: try not to get
[04:16]: any
[04:17]: shells in there
[04:22]: [Music]
[04:30]: now she does say to use large eggs for
[04:34]: this and that if you use extra large
[04:36]: that too much egg will make the batter
[04:39]: deflate
[04:41]: i usually keep keep large eggs in my
[04:44]: house so i didn't have to get anything
[04:45]: special but she says if you can't find
[04:47]: large
[04:48]: use medium instead of extra large so
[04:52]: but if you do use extra large and they
[04:54]: deflate a bit they'll still be delicious
[04:57]: they just won't be as puffed and crispy
[05:01]: [Music]
[05:20]: supposed to she says it should
[05:22]: hang from the spoon in a ragged v
[05:26]: looks good to me
[05:28]: um those are all of our eggs and now
[05:30]: we're going to
[05:31]: gently fold in the cheese i might go get
[05:34]: a
[05:36]: silicone spatula to help me with that
[05:39]: just to keep scrape down the sides and
[05:41]: get this all mixed in
[05:43]: more easily
[05:45]: we'll see
[05:55]: all right so we are getting this cheese
[05:57]: all incorporated
[05:59]: and then this will be
[06:01]: the batter will be done
[06:05]: i think
[06:07]: that is that's good for me
[06:10]: now
[06:12]: um
[06:14]: she says to pipe these
[06:17]: with a medium round tip
[06:21]: and a pastry bag
[06:23]: but this is for my family and i don't
[06:24]: really care how kind of
[06:27]: ragged they look
[06:29]: um but i'm gonna try she says you can
[06:31]: also drop them by a by teaspoonfuls onto
[06:35]: your your parchment paper um
[06:38]: she wants them to be about a ping pong
[06:40]: ball size but you can make them any size
[06:43]: you want even up to sort of a sandwich a
[06:45]: larger size that you can make a
[06:47]: sandwich out of um i'll i want them kind
[06:50]: of medium so i'll do them probably about
[06:52]: ping pong ball size i think i'm going to
[06:55]: see how well my scooper does with that
[06:58]: instead of
[06:60]: a teaspoon so get that
[07:03]: i might have to use more than one
[07:09]: baking sheet for this but i have one of
[07:11]: them already set up i'm going to get
[07:12]: that in the oven first before i deal
[07:14]: with any more
[07:16]: they're supposed to be at least an inch
[07:18]: apart
[07:19]: my oven is preheated to
[07:22]: 425 degrees but it's not going to stay
[07:25]: that way the whole time so you're
[07:26]: supposed to cook these at
[07:28]: um
[07:31]: 425 for
[07:34]: 15 minutes
[07:35]: but don't open the oven until after that
[07:37]: 15 minutes is over
[07:39]: then open the oven
[07:41]: and rotate it
[07:42]: and then turn the oven down to 350.
[07:46]: and if you need to do a second sheet
[07:47]: after that turn it back up to 425 wait
[07:50]: till it gets there and then do the same
[07:52]: thing so
[07:54]: so i'm gonna make this this is sort of a
[07:56]: cookie scoop size
[07:60]: and we're going to try to get them about
[08:02]: an inch apart
[08:05]: so i think we can do
[08:07]: a little bit more than an inch but i
[08:08]: think we can do about a dozen probably
[08:13]: on this tray
[08:15]: i think she says it makes
[08:18]: let's check
[08:24]: she says it makes two dozen so we'll see
[08:26]: if we get
[08:27]: that amount
[08:29]: less or more
[08:33]: [Music]
[08:40]: okay
[08:42]: these are going in the oven for 15
[08:43]: minutes and i'm gonna get another tray
[08:45]: started because i have a lot looks like
[08:47]: i'll make more than two dozen
[08:50]: doesn't matter um
[08:52]: you bake them after you turn the heat
[08:54]: down for 10 to 15 minutes or until
[08:57]: they're golden lightweight and hollow
[08:59]: feeling so basically until they're done
[09:01]: that takes a little bit of um
[09:03]: [Music]
[09:05]: judgment
[09:06]: shall we say but i've made these before
[09:08]: so hopefully i'll know that they're done
[09:10]: or not so
[09:13]: [Music]
[09:21]: on this episode of cooking the books
[09:22]: with heather you watched me make cheese
[09:24]: savories or gougere from
[09:28]: teresa carl sanders outlander kitchen
[09:30]: cookbook
[09:33]: this is the
[09:35]: third time i think we've made
[09:37]: gujarat from our recipe we've made them
[09:40]: from from our recipe
[09:42]: from a recipe in a book that we are
[09:44]: working on
[09:46]: we've made them from brown sugar kitchen
[09:48]: which i think is my number one favorite
[09:50]: and that's probably because of the
[09:52]: addition of the chopped up on dewy i
[09:56]: really liked that one
[09:58]: the other one we've made was also just
[10:02]: cheese
[10:03]: but it included cheese sort of on top as
[10:06]: well as in
[10:07]: the patachou
[10:10]: and that was from drinking french by
[10:11]: david leibovitz
[10:13]: and
[10:15]: then this one
[10:17]: that we've made now i think this is sort
[10:19]: of right in the middle i i think i
[10:21]: preferred the cheese to be
[10:23]: all throughout instead of on top
[10:26]: um
[10:27]: but they're all really good and they're
[10:29]: all pretty easy
[10:30]: uh
[10:31]: a patta shoe is i
[10:33]: is in in my opinion or at least i've
[10:36]: never had a problem with pattachu and i
[10:39]: know that some people
[10:41]: do
[10:42]: the big biggest thing is you need to
[10:44]: make sure you bake it long enough so
[10:47]: that it puffs up and stays puffed
[10:50]: that it it sort of hardens and crisps up
[10:53]: enough on the outside that it doesn't
[10:55]: collapse on itself so
[10:57]: cooking it enough
[10:58]: is the trick there and i have
[11:01]: you know knock wood
[11:03]: never had a hard time
[11:05]: with this so i think it's a relatively
[11:07]: easy
[11:08]: pastry
[11:09]: this time i did make it by hand
[11:13]: um as i recall and i would not suggest
[11:17]: you do that
[11:19]: it
[11:20]: it's a pretty thick pastry um to
[11:24]: stir and stir and stir and i think i had
[11:27]: done yoga and was already
[11:30]: really tired that day
[11:32]: so it was a bad choice but next time i
[11:35]: will
[11:36]: definitely be using my mixer but i did
[11:38]: show that it can be done
[11:41]: with just a wooden spoon right
[11:45]: um
[11:47]: ours made
[11:49]: 32 instead of the 24 in the recipe
[11:54]: um
[11:55]: so but that's just based on the number
[11:57]: the the size that you make them and you
[11:59]: can make these in any size that you want
[12:01]: you can make them really tiny and be
[12:03]: like a one bite thing or you can make
[12:04]: them larger and even make a little
[12:06]: sandwich out of them if you'd like um
[12:10]: they don't last very long around here
[12:11]: though so
[12:13]: uh they were really good
[12:16]: really enjoyed them
[12:18]: um
[12:19]: i do think i liked
[12:21]: using us the disher for those so just
[12:25]: pick a disher that is
[12:27]: that will give it give you the size you
[12:29]: want and there you go
[12:33]: it's a lot easier than piping
[12:36]: you can pipe from just a
[12:39]: uh
[12:40]: plastic zip top bag and trim off a
[12:44]: corner and and use that as as a
[12:47]: as a
[12:48]: as a piping bag for things like this
[12:50]: where it's not delicate work um
[12:53]: but i think a disher works
[12:55]: just fine for this so
[12:58]: um
[13:00]: yeah i would i would definitely suggest
[13:02]: making these these are pretty basic
[13:04]: gouger nothing sort of extra on top or
[13:07]: in it
[13:08]: so it's a good place to start
[13:10]: if you enjoyed watching me make this
[13:12]: please give me a thumbs up hit the
[13:14]: subscribe button and come back and watch
[13:15]: me make something else next week
[13:18]: [Music]