How to stuff bread puffs (Gougeres)
The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, or without having puff-plosions.
The question is, how is it possible to stuff these darn things, with either wet, cheesey, or whole objects without sacrificing the puff or the crust
Best Answer
Gougeres are not stuffed, at least in Bourgogne. The dough contain the cheese (Gruyere) and nothing is added to it after the fact. Well cooked gougeres have the cheese in the center still moist and gooey, giving the impression of an after the fact filling when in reality the cheese has been in the dough all along. If the inside of your gougere is dry, it's been in the oven for too long. Note that using anything else than gruyere, or eventually comté, is probably not going to get the gooey delicious result.
I guess the only way to add a filling would be to do it the same way you do profiteroles: simply slice the gougere horizontally with a sharp knife, add whatever you want inside, and put the top back in place.
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Why do my gougères go flat?
Not cooking the paste long enough. You want to make sure that plenty of the moisture is cooked out in the dough so that the paste can readily absorb the eggs.How do you keep gougères crisp?
Cover loosely with plastic wrap. Freeze until solid, then transfer to an airtight container or a ziptop bag for long-term storage. Bake the goug\xe8res at high heat. Reduce the oven temperature.Can I make gougères in advance?
Goug\xe8res can be or piped and frozen on a baking sheet before being stored in freezer bags for up to 2 months. Alternatively, you can bake them up to three hours in advance and then reheat in a 350 degrees oven for 3-5 minutes just before serving.Can you refrigerate gougère dough?
Goug\xe8res are a good choice at home because they're easy to make and to adapt to a variety of flavors. To make holiday entertaining even easier, you can refrigerate goug\xe8re dough for up to three days. Or freeze the uncooked individual puffs on the baking sheet until solid, then store them in bags in the freezer.More answers regarding how to stuff bread puffs (Gougeres)
Answer 2
You can use a syringe. But this won't work for objects like olives.
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