So, I’m just curious, do you do the whole New Year’s resolutions thing? I never liked the whole idea of it. The way I see it, if you want to make a change in life, don’t wait for the next solar eclipse, ya know? The time for action is always now. As for Moi, I think I’m bordering on perfect already. Still, I have decided, this IS going to be the year that I get to my goal weight. No more screeching at the lady behind the Laduree counter, “Super size me, bitch!” Nope, HH is going to be taking to the treadmill with renewed vigour. I have created my “Operation Supermodel” plan, and I have already set it in motion. Soon I will be able to maintain a sufficient exercise programme simply by running away from the swarms of rich men wanting to shower with me gifts. What can I tell you, it’s a tough life.
It is so important to have goals. We should always push ourselves to be our best. This year, my wish for all of my readers is that you attempt things that you might be shying away from. There is an immense amount of satisfaction and confidence to be had from going outside of your box and achieving something you didn’t think you could do. And if you fail, well… blame it on someone else (Mr P), smile prettily, and flutter your lovely long lashes. One thing I’ve been wanting to attempt for a while is making choux pastry. In all honesty, I was intimidated by the task. Silly really, cause guess what? It was actually super easy! Try it for yourself, you are going to love these.
Let 2011 be your year daaaaaaahlings!
*New Years wishes and Kisses* from your favourite housewife and her darling Mr P
So how did you ring in the New Year? Did you make any resolutions?
Thomas Keller’s Gruyere Cheese Gougeres from the French Laundry Cookbook
Makes about 4 dozen gougères
Ingredients:
- 1 cup water
- 7 tablespoons (3-1/2 ounces) unsalted butter
- 1 tablespoon kosher salt, or more to taste
- Pinch of sugar
- 1-1/4 cups (5 ounces) all-purpose flour
- 4 to 5 large eggs
- 1-1/4 cups grated Gruyère (5 ounces)
- Freshly ground white pepper
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyère and adjust the seasoning with salt and white pepper.
Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter. Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. And bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.
Note: Gougeres are great for freezing. Check out this article I found that has some great tips! Doing it this way, you can have fresh baked gougeres on tap, ready to go with your delicious (and healthy 
) salad. Slim thighs await!
Happy New Year to you! As I have grown older, I stopped making resolutions especially,because they are always the same ones (eat more healthy, exercise, lose weight, blah, blah). My goal always is live right and enjoy.
Thomas Keller is my favorite all-time chef. Eating at the French Laundry is on my bucket list of things I want to experience.
Cheers.
Velva
I’m going to try to network more this year…and keep a regular workout schedule ALL year versus a few months at a time. Happy new year!
I know exactly what you mean about being so frustrated you cry about food you can’t eat. I get so frustrated I can’t just eat whatever I want–I have to space out treats and certain foods. Sometimes I just say screw it and go crazy, like I did in Shreveport–stuffing, turkey, yams, cranberry sauce, pecan pie, pb pie, apple pie and broccali casserole loaded with cheddar all in one day. I was so happy, but I’m still paying for it.
Waw!! Gougères home made! They look huge & tasty too!
Those cinnamon cookies lok so festive & very stylish too! They would also taste great with home made cinnamon tea. Just infuse 1 or 2 sticks of cinnamon barks in 350 to 400 ml of hot brewed water. Infuse for about 10 minutes or until you have the right cinnamon flavour. Remove the barks.
Enjoy!
Happy New Year to you too! Those pastries are definitely too cute! I definitely have some “goals” for the year, and I’m pretty much on track! Although it’s only 4 days in =)
I think it’s time we start our ‘almost perfect already club’…what da ya think?
If only all my baking would turn out like moi…I’d be a prized baker. LOL
Speaking of baking…those Gougeres look mighty tempting!
Happy New Year my dear and wish you all that you desire most ;o)
Ciao for now,
Claudia
happy new year hon! Making anything from The French Laundry cookbook would be a big accomplishment for me!
Life would be too boring without goodies!! Happy New Year!!
Hi! Just stumbled upon your blog, and I love it!
Have to say, I always saw choux as a dessert pastry, never thought of using it for savoury. I’ll definitely try it now!
My New Year’s resolution: Stop swearing!
Happy, healthy, blessed New Year to you dear!
Thomas Keller is a genious, no doubt about that. I remeber first trying his fried chicken recipe- after that I fell in love with his recipes.
These pastries looks splendid!
Cheers~
Gorgeous-looking gourgeres! I haven’t really come up with any resolutions yet. I thought I’d let them come about in their own time. Hope you’re loving 2011 so far!
Happy Wednesday!
These are lovely and since I do not do New Years resolutions, I can have as many as I can stand
Happy 2011!
Ooo…give me a batch of those please.
I hate resolutions. I was never really one to make them either. I like make a small list of goals just to keep me motivated.
I don’t make resolutions. Still, I really need to try my hand at choux pastry. But I hope to make eclairs, ’cause the boy likes them (and he doesn’t normally like dessert – BOO).
I hope you have a great 2011!
Well those cheese gouyeres would smash all my resolutions even quicker than the box of quality street sitting next to me as I type.
January is a good time for new starts but I make resolutions all the year round.
Happy New Year! Sounds like you had tasty holidays. Good job with the choux pastry dahling
I resolve to make these little beauties!!
Ooooh me I’ve missed so many posts! I adore choux puffs, the sweet and the savory and I use my old dad’s recipe! Gotta try these, though! Love the cheesy version! And no, this year the only resolution I made myself is to become famous…