GOUGÈRE - Pâte à Choux (shoe pastry)
Served at the Picnic with Vin Gris of Pinot Noir.
1 C water
6 Tbl butter, cut into cubes
1 tsp salt
3 tsp sugar
3/4 C + 2 Tbl flour
4 beaten eggs
Preheat oven 400°. In a saucepan over high heat boil water, salt, sugar & butter. Remove from heat, add flour and beat quickly and consistently with a wooden spoon. Once incorporated return to heat and keep beating until the dough becomes solid & smooth (easily pulls away from sides of pan). Remove from heat and empty into mixing bowl. Add eggs while mixing quickly. Dough will be smooth. Pour dough in a pastry bag and pipe quarter-sized dots on a parchment lined baking sheet. Bake for 20 minutes. Don’t open & close oven as drafts of air will cause the beautiful Gougère to fall. Serves 25.