Mushroom Gougere Food

GOUGERES WITH SAVORY MUSHROOM FILLING

Steps:

• Preheat your oven to 450F and set a rack in the middle. Be proud of yourself that you remembered to do this first.
• Bring the water, milk, salt, Herbes de Provence and butter to a boil.
• Dump in the flour all at once and cook over medium heat, stirring manically, until the mixture resembles mashed potatoes, pulls away from the sides of the pan and into a big clump and leaves a slight, dry film on the inside of the pan, about 2-3 minutes.
• Transfer to the bowl of a stand mixer fitted with the paddle attachment or prepare to stir madly awhile longer.
• Mix for a minute or so to cool off the dough, then add almost all the beaten egg (reserve about a Tablespoon) and mix in thoroughly. Test to see if batter runs very slowly off the end of the beater and ends in a point. If it doesn't flow or it ends in a raggedy point, add the rest of the egg and beat it in. You should be good to go.
• Thoroughly mix in 2/3 of the grated cheese.
• Drop about 2 teaspoons of the dough into tiny mounds on a Silpat- or parchment-lined baking sheet. Leave about 1" of space between each wee mound. You can pipe them if you want, but it goes quickly with spoons too.
• With a wet finger, press down any little points of dough that might be sticking up.
• Divide the last ounce of cheese evenly among the wee gougeres and bake for ten minutes.
• Reduce the heat to 375F and bake another 10 minutes. You may need to cover the pan loosely with foil at the five-minute mark.
• Reduce the heat to 325F and bake for another 10 minutes for a total of 30 minutes.
• Turn off the oven, crack the door open and let the gougeres cool to just warm.
• Fill each puff with about 1-2 teaspoons of the bechamel aux champignons.
• Melt the butter over medium heat. When it's sizzling, add the flour.
• Stir well and cook, stirring occasionally, for 2-3 minutes or until it's a golden blonde color. Lightly season with salt and pepper.
• Pour in the milk slowly, whisking all the while to prevent lumps.
• Bring the mixture to a boil, whisking frequently.
• When it comes to a boil, reduce the heat and keep it at a low simmer, whisking occasionally, until it has thickened.
• Put the bechamel in your blender and add the duxelles. Blend on low speed. It doesn't have to be completely smooth, but it needs to be smooth enough that you can pipe it without little bits getting stuck in your piping tip. Cool to warm.
• Mince the mushrooms very finely in the bowl of your food processor. If you have a mini one, now would be the perfect time to use it.
• Melt half the butter over medium high heat. Add the mushrooms, seasoning with salt and pepper, and stir until they release their juices. Cook some more, stirring, until the mushrooms are dry again and have darkened in color.
• Add the second half of the butter along with the minced shallot and the thyme.
• Cook until the shallots have softened.
• Add the wine and cook until dry.

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.