Tony Brown, owner of Macon Bistro & Larder in Chevy Chase, shares a recipe for cheese gougeres and profiteroles.
Macon Pate a Chou for Pimento Cheese Gougeres and Profiteroles
Note: The same pastry is used for profiteroles and for the gougeres. Once you have made the dough, pipe it into walnut sized balls for profiteroles. To make pimento cheese gougeres, add the remaining ingredients and pipe into smaller, quarter-sized balls.
Pate a Chou
- 1 cups water
- 1/2 stick of butter (2 oz.)
- 1/2 teaspoon salt
- 4 oz. flour
1. Bring water, butter and salt to a boil.
2. Add flour all at once and stir until ball forms around the spoon.
3. Remove from heat and cool slightly.
4. Stir in eggs, one at a time.
5. Pipe into walnut-sized balls on a pan lined with parchment.
6. Bake at 400 for 15 minutes or until balls have puffed up.
7. Reduce heat to 325 degrees and continue cooking for 25 minutes until light brown and dry inside.
Profiteroles
- Vanilla ice cream
- Chocolate sauce
1. Cut the puffed dough in half.
2. Add a large scoop of vanilla ice cream to the bottom half and replace the top half.
3. Drizzle with chocolate sauce.
Pimento Cheese Gougeres
- 4 oz. diced pimentos
- 1 1/2 cup shredded cheddar cheese
- 1 tablespoons Dijon mustard
- 1/2 teaspoon cayenne
1. After adding the eggs, add pimentos, cheese, mustard and cayenne.
2. Pipe into quarter-sized balls on a pan lined with parchment.
3. Bake at 400 degrees for 10 minutes or until balls have puffed up.
4. Reduce heat to 325 degrees and continue cooking for 20 minutes until browned and dry inside.
