Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. In a 3-quart stainless-steel saucepan, combine water (or milk), butter, and salt. 2. Set over high heat and cook until liquid comes to a rolling boil and butter fully melts. 3. Remove from heat and add the sifted flour all at once. 4. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain 5. Chop all the herbs 6. Return the saucepan to medium-high heat and cook, stirring very frequently, until the dough registers 80°C on an instant-read thermometer; the dough is ready when it includes a thin starchy film forming all over the inside of the pan bottom and the dough pulling together into a cohesive mass. 7. Beat the eggs together to make them liquid 8. Transfer dough to a stand mixer fitted with the paddle attachment and beat at medium speed. 9. Purr small quantity of eggs into the dough continue adding bit by bit until the dough absorbs all the eggs 10. Purr the grated cheese 11. If you don’t use a dough mixer, use a large mixing bowl and a wooden spatula and proceed the same 12. Garnish a piping bag with a 1.25cm nozzle 13. Purr the dough into the bag 14. Adjust oven rack to middle position and preheat oven to 205°C. 15. Line a rimmed baking sheet with parchment paper (see note). If desired, pipe a dab of gougères batter under each of the parchment's four corners to secure it in place. 16. Pipe gougères batter onto parchment paper in 1.50 cm-inch mounds. You should have enough batter to pipe 20 gougères 17. Using a moistened finger or a fork, gently press down any pointy tips on the mounds to smooth them out. 18. Brush with egg wash 19. Sprinkle the top with a bit of grated cheese, and push it slightly down to allow stacking 20. Bake 20 to 25 minutes, until gougères are puffed, profoundly golden brown, and feel hollow when lifted, 21. Turn off the oven, keep the door open, and let stand for 30 minutes to dry and fully set the crust.

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