As we enter the final phases of the Bakebook Project (#CNBakebook), I am introducing the new creations that will be included in the book.
I have collaborated with a very creative Photo-Artist, Dafna Ljubotina, to up the ante in a special chapter we currently titled "Funky, Chich & Rustic". Apart from being a gourmet, which made her debut in this project possible, Dafna brings a unique touch and perspective. Personally, all can be said of her is "amazingly artistic".
Creating these gorgeous Gougéres was fun! It combines the technics of Yorkshire Pudding using the proverbial Gougéres recipe typically prepared with gruyere cheese.
The recipe combines the sharpness of fresh rosemary leaves, extra-virgin olive oil, maldon sea salt and akawi cheese - the core of this invention.
It goes very well with meat - especially steaks, German sausages, roast chicken or lamb, etc. It can stand on its own as a late afternoon snack (down it with a pint of your favorite beer). Just make sure to serve it fresh and warm before it starts losing its soul.
In preparing these Gougéres, one must be efficient, as in preparing Yorkshire Puddings, as temperature is your main enemy. The mould and the olive oil in it must remain very hot. Hence, it is essential you prepare this recipe in smaller batches or have someone else to do the portioning of the dough if planning for a bigger volume.
Definitely, a fan-assisted oven makes a big difference between a puffy Gougéres to a denser one.
This and more in the upcoming bakebook.