Artichoke-Stuffed Gougères Recipe
Gougères are delicious even on their own without a filling, says chef Curtis Stone of Maude in Beverly Hills, California.
Photo: Marcus Nisson
Makes about 3 dozen
Artichoke Puree:
1 Tbsp. extra-virgin olive oil
2 artichokes (about 1 1/2 pounds total), leaves and choke removed, heart thinly sliced
1 medium fennel bulb, trimmed, cored and thinly sliced
1/2 medium yellow onion, thinly sliced
2 Tbsp. lemon juice (from 1 lemon)
1/3 cup dry white wine
1/3 cup heavy cream
1 1/4 tsp. kosher salt
Gougères:
4 Tbsp. unsalted butter
1/2 tsp. ground black pepper
1/2 tsp. kosher salt
2/3 cup all-purpose flour
3 large eggs, at room temperature
2 ounces Parmesan, finely grated (about 1 packed cup), plus more for garnish
Total time: 2 hours
Make artichoke puree: In a medium pot, heat oil over medium heat. Add artichoke hearts, fennel, onion and lemon juice and cook, stirring occasionally, until softened, about 10 minutes. Increase heat to medium-high, add wine and cook until evaporated, about three minutes. Add cream, cover and continue to cook until vegetables are very tender, about five minutes more. Stir in salt. Transfer to a food processor fitted with a metal blade and puree until smooth.
Make gougères: Preheat oven to 400°. Line a large baking sheet with parchment paper. In a medium pot, bring 1/2 cup water, butter, pepper and salt to a boil over medium-high heat. Stir in flour until mixture forms a ball. Reduce heat to medium-low and continue to cook, stirring constantly, until dough loses its floury taste, about two minutes more.
Transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until at room temperature, about three minutes. Add eggs one at a time, completely incorporating each before adding the next. Scrape down sides of bowl, then add Parmesan and mix until combined.
Transfer dough to a pastry bag fitted with a round tip and pipe generous 1" rounds onto the prepared baking sheet, spacing them 2" apart. (Alternately, transfer dough to a large, resealable plastic bag, cut off one corner and pipe gougères accordingly.) Bake until puffed and golden brown, about 20 minutes. Set aside to cool slightly.
To serve, transfer artichoke puree to a clean pastry bag fitted with a small, round tip. Using the tip of a paring knife, cut a small X in the bottom center of each warm gougère and pipe in artichoke puree. Transfer to a platter and finely grate more cheese over the top. Serve immediately.
Unbaked gougères can be frozen for up to one week. Bring to room temperature before baking. The artichoke puree can be made up to one day ahead, cooled, covered and refrigerated. Bring to room temperature before serving.
Ingredients
Artichoke Puree:
Gougères:
Directions
Active time: 1 1/2 hoursTotal time: 2 hours
Make artichoke puree: In a medium pot, heat oil over medium heat. Add artichoke hearts, fennel, onion and lemon juice and cook, stirring occasionally, until softened, about 10 minutes. Increase heat to medium-high, add wine and cook until evaporated, about three minutes. Add cream, cover and continue to cook until vegetables are very tender, about five minutes more. Stir in salt. Transfer to a food processor fitted with a metal blade and puree until smooth.
Make gougères: Preheat oven to 400°. Line a large baking sheet with parchment paper. In a medium pot, bring 1/2 cup water, butter, pepper and salt to a boil over medium-high heat. Stir in flour until mixture forms a ball. Reduce heat to medium-low and continue to cook, stirring constantly, until dough loses its floury taste, about two minutes more.
Transfer hot dough to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until at room temperature, about three minutes. Add eggs one at a time, completely incorporating each before adding the next. Scrape down sides of bowl, then add Parmesan and mix until combined.
Transfer dough to a pastry bag fitted with a round tip and pipe generous 1" rounds onto the prepared baking sheet, spacing them 2" apart. (Alternately, transfer dough to a large, resealable plastic bag, cut off one corner and pipe gougères accordingly.) Bake until puffed and golden brown, about 20 minutes. Set aside to cool slightly.
To serve, transfer artichoke puree to a clean pastry bag fitted with a small, round tip. Using the tip of a paring knife, cut a small X in the bottom center of each warm gougère and pipe in artichoke puree. Transfer to a platter and finely grate more cheese over the top. Serve immediately.
Unbaked gougères can be frozen for up to one week. Bring to room temperature before baking. The artichoke puree can be made up to one day ahead, cooled, covered and refrigerated. Bring to room temperature before serving.
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