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Entry tags:
Evil stress
SALUMI-FILLED GOUGÈRES
6 tablespoons butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
Pinch of cayenne pepper
1 cup flour
4 large eggs plus 1 egg lightly beaten
4 ounces very thinly sliced salami, rosemary ham, mortadella, or prosciutto
Preheat an oven to 425 degrees.
In a saucepan over medium-high heat, combine butter with 1 cup water, the salt, pepper and cayenne pepper. Bring to a boil, stirring. Continue to cook until the butter has melted, about 3-4 minutes. Add flour all at once, and mix vigorously with a wooden spoon until a thick paste forms, and pulls away from the side of the pan, about 3 minutes. Remove from the heat and make a well in the center. Crack one egg into the well, and beat it into the hot mixture, either with the wooden spoon or an electric handheld mixer. Repeat with three more eggs, stirring until the mixture looks like a sticky paste.
Line two baking sheets with silicone mats or parchment paper. Use a teaspoon to shape the gougères. Dip the spoon into a glass of cold water, then scoop up a generous teaspoon of the mixture, and push it onto the baking sheet with your fingertips. Repeat, dipping the spoon in the water each time to prevent sticking. When done, brush the top of each with a little of the beaten egg mixture.
Bake for 10 minutes, then reduce the heat to 350 and bake until the gougères are golden brown and crunchy, about another 15 minutes. If underdone, they will be mushy and uncooked inside. When done, pierce each with a wooden skewer, and then turn off the oven. Leave them in the oven for 10 minutes.
Remove and let stand at least 30 minutes before filling.
Cut the salumi of choice into 30 pieces. The pieces should be large enough to fold over at least once. To fill, cut each gougère almost in half and tuck in a folded piece of salumi. They should look plump and generously filled.
Makes about 30
Per gougère: 60 calories, 2 grams protein, 3 g carbohydrate, 4 g fat (2 g saturated), 44 milligrams cholesterol, 122 mg sodium, 0 fiber.