Chef's Recipes

Gougères with Jerusalem artichoke purée

Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.

By Curtis Stone
  • Serves 8
  • 35 mins preparation
  • 30 mins cooking
Gougères with Jerusalem artichoke purée
Gougères with Jerusalem artichoke purée

"Gougères are classic French savoury pastries so delicate and light they'll fly straight off the baking tray in a fan-forced oven," says Curtis Stone. "Turn the fan off for this recipe. And pipe a bit of the gougère pastry around the corners of the baking tray to hold the baking paper in place. If you're stuck for time, the gougères are delicious on their own without a filling."

Ingredients

  • 40 gm unsalted butter, diced
  • 65 gm plain flour, sifted
  • 2 large eggs, at room temperature
  • 55 gm aged Gruyère, finely grated
Jerusalem artichoke purée
  • 20 gm unsalted butter
  • 270 gm Jerusalem artichokes, peeled, thinly sliced on a mandolin
  • 1 small golden shallot, thinly sliced
  • 1 thyme sprig
  • 120 ml thickened cream
  • 2 tsp lemon juice, or to taste

Method

Main
  • 1
    Preheat oven to 200C. Place racks in the top third and centre of oven and line a large baking tray with baking paper (see tip above). Bring butter, 80ml water and 1 tsp each sea salt and freshly ground black pepper to the boil in a saucepan over medium-high heat, add flour, reduce heat to low and stir until mixture forms a ball. Stir continuously until the flour taste cooks out (1-2 minutes), place in an electric mixer fitted with a paddle and beat until cooled to room temperature (2-3 minutes). Beat in eggs, one at a time, beating well and scraping down sides of bowl between additions. Beat in cheese to just combine, then transfer to a piping bag fitted with a 1cm plain nozzle and pipe 2.5cm rounds onto prepared tray, leaving about 3cm between each (at this stage, the gougères can be frozen for up to a week; bring to room temperature before baking). Bake, rearranging gougères and turning tray occasionally, until evenly puffed and golden-brown (15-20 minutes). Reduce oven to 50C and keep gougères warm.
  • 2
    Meanwhile, for Jerusalem artichoke purée, heat butter in a large frying pan over medium-high heat until foaming, add artichokes, shallot and thyme, and sauté until artichokes are golden and almost tender (6-8 minutes). Add cream, reduce heat to low-medium and simmer until cream has reduced, and artichokes are tender (3-4 minutes). Blend in a blender with lemon juice until smooth and season to taste. Place in a piping bag fitted with a 3mm nozzle and cool to room temperature.
  • 3
    Pierce a hole in the base of each gougère with a small sharp knife, pipe in a little purée and serve warm.

Notes

Drink Suggestion: H Goutorbe Cuvée Prestige NV, Champagne, France. Drink suggestion by Ben Aviram