Sassy Radish

“Everything Bagels” Gougères
Adapted from Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant
 

For the Everything Bagel Mix:
1 tablespoon onion flakes
1 tablespoon garlic flakes
2 tablespoons sesame seeds
2 tablespoons poppy seeds
3/4 tablespoon kosher salt

For the Vegetable Cream Cheese:
8 ounces cream cheese, softened
2 tablespoons minced red onion
3 tablespoons coarsely grated carrots
2 tablespoons finely chopped fresh chives

For the Gougères:
9 tablespoons (128 grams) unsalted butter, cut into pieces
1 1/4 cups (156 grams) all-purpose flour
1 1/2 teaspoons (8 grams) kosher salt
5 large eggs, room temperature
1 1/4 cups (267 grams) whole milk
1 cup finely grated Parmigiano-Reggiano
2 scant tablespoons (20 grams) granulated sugar

Make the Everything Bagel Mix:
1. Place the onion and garlic flakes into a food processor fitted with a metal blade and pulse until the mixture is finely ground and resembles the topping on everything bagels. Transfer to a bowl and combine with the sesame seeds, poppy seeds, and salt.

Make the Vegetable Cream Cheese:
2. Place the cream cheese and onion in a food processor fitted with a metal blade. Pulse until the mixture is well combined and the cream cheese is smooth. Transfer the mixture to a bowl and fold in the carrots and chives. Transfer the mixture to a pastry bag fitted with a metal tip large enough to pipe the filling through (think about the size of your shredded carrot pieces inwhen making this determination). Set aside or refrigerate until needed. If refrigerating, allow the pastry bag to sit at room temperature for 10 to 15 minutes to warm up a bit before using.

Make the Gougères:
3. Preheat the oven to 350 degrees F; position a rack in the middle. Line 2 baking sheets with parchment paper.

4. In a medium saucepan set over medium-high heat, combine the butter and 1 cup of water and bring to a boil. Reduce the heat to low and add the flour and salt. Cook the batter for 3 to 5 minutes, stirring constantly, until it turns into a thick paste and lo longer sticks to the side of the pan. The mixture should become slightly glossy and will want to clump together in one ball. There should be a slight, filmy trail at the bottom of the pan.

5. Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. If there’s too much steam rising out of the batter, give it a minute or 2 to cool before adding the eggs. Mix on low speed, incorporating the eggs one at a time; do not add the next egg until the previous one is completely incorporated. In a slow, gradual stream, add the milk to the batter with the mixer running. Fold in the cheese and sugar.

6. Transfer the batter to a pastry bag fitted with a #5 or 1/2-inch tip. Pip 1-inch rounds of batter onto prepared baking sheets, spaced 1 1/2 inches apart. Wet your finger and smooth out the top of the gougères. Sprinkle them evenly with the Everything Spice Mix. Bake for 10 to 15 minutes or until the gougères are puffed up and golden brown; do not open the oven door during baking. Remove the pan and set it on a rack to cool. Leave the oven on.

Assemble the Dish:
7. Take the cooled gougères and pipe ½ teaspoon of the Vegetable Cream Chese into the center of each puff. Place the gougères into a shallow baking pan and warm them in the oven for 3 minutes. Plate and serve immediately.


“everything bagels” gougères + marc forgione book comes out tomorrow! originally published on sassyradish.com

All content & photos © 2004-2014 sassyradish.com.