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Pancetta-Gougere

Pancetta gougeres


October 30, 2016

Pancetta Gougeres

Makes 3 dozen

 

These classic French puffs wow every time.  They sound fancy but are really simple to make.  They are little bits of heaven.

      ½ cup dry white wine
        ½ cup water
          8 tablespoons (1 stick) unsalted butter, cubed
            1 teaspoon sugar
              ½ teaspoon kosher salt
                1 cup all-purpose flour
                  4 large eggs
                    2 cups grated Gruyère
                      ½ cup grated Parmigiano-Reggiano
                        ½ cup pancetta, sautéed and finely chopped
                          ¼ cup chives, finely chopped

                         

                        Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.

                        In a medium saucepan, heat wine, water, butter, sugar, and salt over medium-high heat, until butter is completely melted. Remove from the heat and add cup of flour, stirring vigorously with a wooden spoon until the flour is fully incorporated and the dough pulls away from the sides of the pan, about 2 minutes.

                        Carefully transfer the dough to a stand mixer. Beat on medium speed for 60 seconds, to cool down. Then beat in the eggs, one at a time. Add grated cheeses, pancetta, and chives. Place rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each, as they will expand during baking. Bake for 10 minutes, then reduce oven temperature to 325°F and bake for an additional 15 minutes, until the gougères are golden brown and cooked through to puffy perfection. (The one time we embrace the puffiness!)

                        It’s always a great idea to make these in advance and then pop them into the oven when unexpected guests arrive.  Refrigerate dough for up to 3 days or freeze them preformed for 20 minutes, then leave in freezer bags for up to 3 months.  Substitute pancetta with bacon or make them vegetarian.  Delish!

                         

                         

                        When Domaine asked me to guest-contribute, I immediately knew what I wanted to share – I presented this menu at the Scoula at Eataly, Joe Bastianich and Mario Batali’s world-renowned Manhattan food emporium, with delectable results and not a nibble or crumb spared. Best part? This menu is fool-proof.

                        The entire Eataly menu:
                        Peppercorn crusted Beef Tenderloin
                        Pancetta Gougeres
                        Winter Lettuces with Pomegranate Seeds
                        Espresso Affogato
                        Gorgonzola Potatoes au Gratin

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Photo of Ingredients