Thursday, March 24, 2011

Cheddar Dill Balls Gluten-Free

These are actually called gougères. A gougère, in French cuisine, is a savory choux pastry primarily made of milk, cheese, flour and egg. Seeing there is not a ton of flour in them. I thought, I am sure I can make these gluten free using a good gluten free flour blend. It is side dishes like this that my daughter misses most. SO.... Today is her guest post! She will be making these and giving you her opinion on them!

Hello everybody :) well im doing this new "life style" with my 2 close friends and we are only allowed to have 1 desert a week... and my mom made these AMAZING chocolate cupcakes on Sunday... of course the BEGINING of the week so there went my dessert and last night she told me she wanted me to make homemade ding dongs today and i was all NOOOOOOOOOOOOOO!!!!!!!!!!!!!!! and i begged her to give me something not chocolatey amazingness SO she had me make cheesy goodness instead :) and next week ill be making the chocolatey amazingness so defenetly look out for that one...yummm

 Cheddar Dill Gougères

1/2 cup water
1/2 cup milk
½ cup unsalted butter, cut into tablespoons
Large pinch of kosher salt
1 cup better batter all-purpose flour (gluten free of course)
4 large eggs
1 cup cheddar cheese, plus more for sprinkling
1 tsp. dill, plus more for sprinkling
Freshly ground pepper

Preheat the oven to 400. Line two baking sheets with parchment paper.

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...** ok, so today was "hell kitchen" basically my mom and i decided to be insanely clutsy.... my mom spilt the flour everywhere and not thinking the the butter was going to be melted down by the boiling water and milk anyway i decided i needed to sofen the butter.. so i put it in the microwave and just hit "1" then i was going to take it out after 10 secs went by... but then when she spilled the flour i got distracted and forgot about the butter sooooo... long story short the minute went by and the butter was melted all over the microwave so my advice is 1: dont soften the butter and 2: if u do decide to soften the butter.. put it in a bowl or on a plate

**This is my mom and i scraping the melted butter out of the microwave HAHAHA


** This is what it should look like after you add the flour









Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper. ** i dont like too much pepper personally.. i know.. im weird so i just put a couple of little shakes soo depending on how much you like personally is how much you add


** before the eggs, cheese and dill













**After eggs are mixed with cheese and dill in there (they arent mixed yet)











** everything mixed! i know it looked weird but its good trust me











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. **they are VERY sticky so prepare yourself


**the Ghetto pastry bag... hahah it defenetly works though.. my mom made a point in saying that its smarter to use a ghetto one cause you dont have the hastle of having to clean it out.. you can just throw it away

                                         
Sprinkle with cheese and additional dill. Bake for 25-30 minutes, until puffed and golden brown. Serve warm or room temperature. ** ok again with my mess ups... dont forget the cheese on top! i almost forgot.. i put them in the oven and everything but i rescued them the moment i realized i forgot :) didnt put the dill on top.... i was in a hurry BUT if u want dill.. you go glen coco but dont forget the cheese on top it really makes the balls AMAZING and another tip.. it looks like they are done after 25 min because the cheese is brown DONT BE FOOLED they are not done leave them in that extra 5 min and they will be perfect (another mistake i made hahah)



The gougers can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until hot and crispy. :) even through all the mess ups and mishaps today they still tasted great and i recommend them but.. im biased to anything cheesey and bready lol hope you like them just as much as me!! :)
~Taylor
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