Thursday, March 22, 2007

Mushroom Gougere

Kind of weird looking, kind of not great, but the pastry was oh so much fun.

115g/4oz flour
2.5ml/1/2tsp salt
75g/3oz/6tbsp butter
200ml/7oz cup cold water
3 eggs, beaten
75g/3oz diced gruyere or mature Gouda cheese

1 small onion, sliced
1 carrot coarsely grated
225g/8oz mushrooms, sliced
40g/3tbs butter
5ml/1tsp tikka or mild curry paste
25g/1oz/2tbsp flour
300ml/1&1/4 cup milk
30ml/2tbsp fresh parsley
Salt and pepper
30ml/2tbsp flaked almonds

Preheat to 200c/400f, and grease a 9 inch pan

Sift the flour and salt unto a piece of greaseproof paper.
In a large pan heat the butter and water till the butter just melts, but do not let the water boil. Fold the paper and shoot all the flour in at once. With a wooden spoon beat the mixture rapidly until the lumps become smooth. Let cool for 10 minutes.

Beat the eggs gradually into the mixture until you have a soft, but still quite stiff consistency, you may not need all the egg.

Stir in the cheese, then spoon the mixture round the sides of the dish, put aside.

To make the filling:
Saute the vegetables in butter for 5 minutes. Stir in the curry paste and the flour. Gradually stir in the milk and heat until thickened. Mix in the parsley, season well then pour into the center of the pastry.
Bake 35-40 minutes, sprinkling on the almonds for the last 5 minutes or so.

This was really not great. I found that the filling was kind of generic, like it didn’t really know what it wanted to be. The pastry on the other hand, was gorgeous. It’s the first time I’ve made this kind. If you are out here then I could tell you that it’s probably the way they make Yorkshire puddings (or at least similar). If you are in the States, I don’t know what I could compare it to. Something to note, when it is raw it will just be the thinnest strip of dough, but when you put it in the oven, it totally explodes into this big puffy pillow of pastry. So Much Fun.

Don’t bother with this one though, I will find something better to do with that dough.

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