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Pate a Choux style Gnocchi...some questions

post #1 of 4
10/16/08 at 10:26am
Thread Starter 
what ratios of flour/water/butter/eggs do you guys use...

milk instead of water? (i know it's not traditional, but how will it affect taste/texture)

do you add cheese to the mix?

to finish them off after poaching, do you prefer to bake them, or saute them? Still trying to re-create a dish from a restaurant we frequent....

I will conquer.
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post #2 of 4
10/16/08 at 11:26am
I don't know about the gnocchi part, but here's my basic gougere recipe:

Bring 1 cup of water to boil with 1 stick of butter cut in small pieces, 1 teaspoon salt, and a dash of pepper. Add 1 cup flour all at once and cook over low heat, beating well, until if forms a ball and leaves the sides of the pan.

Remove from the heat and add 4 eggs, one at a time, beating after each addition. I beat until all the shineyness disappears before adding the next egg. Add 1/4 pound Gruyere, grated or finely diced and a dash of dry mustard.

Let mixture cool, and either pipe it onto a cookie sheet, or use a tablespoon or small disher to make the gougeres. Brush with milk and bake at 425F for tenminutes. Lower heat to 375F and bake another 20-25 minutes until they are puffed and golden.

Cool on a wire rack.

I've never poached them, so don't know how that would work out.

Emeril uses milk instead of water when he makes puffs for profiteroles. In that case, leave out the cheese, because you'll be using it for sweet applications.
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post #3 of 4
10/17/08 at 9:18am
I use Thomas Keller's recipe, and it works wonderfully.
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post #4 of 4
10/17/08 at 9:26am
Thread Starter 

that's the one I failed at. :( I tried to cut it in half. it was too thin, I think.
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