To kick of my cooking freedom: gougere swiss potato soup bowls! A lovely appetizer and party treat!
Gougere Swiss Potato Soup Bowl
for the soup:
10 potatoes
Butter
Kosher Salt
Cream or Half & Half
5 slices bacon
1/4 cup chopped green onions
Dash each of nutmeg
shredded swiss and gruyere cheeses
Butter
Kosher Salt
Cream or Half & Half
5 slices bacon
1/4 cup chopped green onions
Dash each of nutmeg
shredded swiss and gruyere cheeses
for the gougeres:1/2 cup water
1/2 cup skim milk
½ cup unsalted butter, cut into tablespoons
Large pinch of kosher salt
1 cup all-purpose flour
4 large eggs
Preheat the oven to 400. Line two baking sheets with parchment paper.
1/2 cup skim milk
½ cup unsalted butter, cut into tablespoons
Large pinch of kosher salt
1 cup all-purpose flour
4 large eggs
Preheat the oven to 400. Line two baking sheets with parchment paper.
Boil and mash potatoes, and mix in the butter, kosher, salt, and cream. Crisp the bacon and finely crumble it. Add to mashed potatoes along with nutmeg. Add enough cream or half & half to give the consistency of cream soup.
Make the gougeres.
In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one.
Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
Bake for 20-25 minutes, until puffed and golden brown. Cut tops off each gougere and fill with soup.
Sprinkle crumbled bacon and grated gruyere cheese over the top and brown lightly in the oven. Serve piping hot.
Make the gougeres.
In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one.
Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
Bake for 20-25 minutes, until puffed and golden brown. Cut tops off each gougere and fill with soup.
Sprinkle crumbled bacon and grated gruyere cheese over the top and brown lightly in the oven. Serve piping hot.
