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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Heat the oven to 350°F if you will be baking the gougeres right away. Line 2 large baking sheets with parchment paper. Bring the water, butter, 1/2 teaspoon salt, and the cayenne to a boil in a small saucepan. Place the flour in the bowl of a stand mixer, preferably fitted with the paddle attachment, add the boiling water mixture, and blend well (or use a wooden spoon and a large bowl; don't use a whisk-the dough is too heavy). Beat in the eggs one at a time until the dough is smooth. Beat in the cheese and mix until the dough is thick and the cheese has mostly melted. Place the dough in a pastry bag fitted with a medium (1/4-inch) plain tip. Pipe the dough into a small (3/4-inch-diameter) mounds on the lined baking sheets. Sprinkle each with a pinch of grated cheese and salt. The gougeres can be baked right away for refrigerated or frozen before baking. Bake for 20 to 25 minutes, until golden brown and puffed about 3 times the size of their original size. Don't open the oven door for at least the first 12 minutes, to keep them from deflating. Serve and eat IMMEDIATELY!