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Recipe Detail Page
Green Onion & Ricotta Gougères
Summer 2017
Pillowy cheese-flavoured gougères are reimagined with a more delicate creamy cheese. The result is not as airy as the traditional ones, but the flavour of the cheese is more gentle so as not to overpower the subtle flavours in the vodka pairing.
Makes about 42 to 48 gougères
Heaping ½ cup (125 mL) traditional ricotta
2 green onions, green part only
5 large eggs
¾ cup (175 mL) 2% milk
½ cup (125 mL) unsalted butter
1¼ tsp (6 mL) coarse salt
Generous grinding freshly ground black pepper
Pinch freshly grated nutmeg
1 cup (250 mL) all-purpose flour
1. Line a sieve with cheesecloth. Place ricotta in it and strain for 1 hour.
2. Meanwhile, finely chop green onions. Measure out 2 tbsp (30 mL). Place in food processor along with 4 eggs. Prepare a large piping bag fitted with a ½ inch (1 cm) round tip. Beat remaining egg with a little water in a small bowl.
3. Line 1 large or 2 small baking sheets with parchment paper. If using 2 baking sheets, arrange racks in top and bottom of oven. If using 1 sheet, leave rack in centre of oven.
4. Preheat oven to 425°F (220°C).
5. When ricotta is drained, add ½ cup (125 mL) to mixture in food processor. Whirl until smooth.
6. Pour milk into a large saucepan. Add butter, salt, pepper and nutmeg. Set over medium heat. Heat until steaming but not boiling. Remove from heat. Reduce heat to low. Add flour and immediately stir until smooth. Continue stirring constantly for 2 minutes until mixture begins to stick to the pan. Carefully turn into food processor. Whirl until very smooth.
7. Scrape into piping bag. Pipe circles (filling in centres), each less than 2 inches (5 cm) wide and not too high. Leave a little space between each. Using a damp finger, smooth tops. Brush each top with beaten egg.
8. Bake in centre of preheated oven until bottoms are golden, tops are lightly golden and dry, 16 to 18 minutes. Remove sheet to a rack. Serve warm or at room temperature.
Makes about 42 to 48 gougères
