them so hard to work? It took me over an hour to figure out how to get all the cover parts together correctly so they would lock and the darn thing would run. I kept trying to have the feeding tube in front, and it goes in back. The directions clearly state that, but I had such a mental block about it. I tried this when I first bought it a year ago and took one look at the directions and set the box back in the closet. I had some time this weekend and that box was just staring back at me, so I decided to conquer the beast. I practiced by making a simple apple cake and it turned out quite well, if a bit heavy. Can't wait to make some scones and Gougere with it like Ina Garten suggests. I have a small mini processor, but was getting tired of making things in batches and I was tired of being defeated by a stupid appliance.
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Success! I finally got my new Cuisinart out of the box after 1 yr and working. Why do they make
- Thread starter angak
- Start date
REC: Gougères .... I used to make these by hand, standing at the stove for 20 minutes, stirring
the big thickening lump until my arm gave out or the wooden spoon broke.
Gougères Ina Gartem
Cheese Puffs (Gougère) Makes about 60
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1 cup grated Gruyere, save 1/4 c. for sprinkling
1/3 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 415 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 3/4-inch high onto the baking sheets. With a finger dipped into egg wash, lightly press down the swirl at the top of each puff as you are coating the upper surface with the wash. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Sprinkle with a pinch of Gruyere. Bake for 15-16 minutes, or until golden brown outside but still soft inside.
These freeze well for up to a month. Reheat from frozen at 300 - 5 minutes.
the big thickening lump until my arm gave out or the wooden spoon broke.
Gougères Ina Gartem
Cheese Puffs (Gougère) Makes about 60
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1 cup grated Gruyere, save 1/4 c. for sprinkling
1/3 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 415 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 3/4-inch high onto the baking sheets. With a finger dipped into egg wash, lightly press down the swirl at the top of each puff as you are coating the upper surface with the wash. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Sprinkle with a pinch of Gruyere. Bake for 15-16 minutes, or until golden brown outside but still soft inside.
These freeze well for up to a month. Reheat from frozen at 300 - 5 minutes.