Gougères (aka cheese puffs) are so much fun to make and are the perfect appetizer or addition to a bread basket at any party.  The soft puffs are rich, buttery, cheesy and can be adapted with different types of cheeses or seasonings and can also be filled with a great variety of fillings from smoked salmon to chicken salad.

How to Make Gougeres {satisfymysweettooth.com}

Gougères are made from pâte à choux which is the same dough that cream puffs, éclairs and profiteroles are made from.  This fancy-sounding French dough is actually very simple to make and only requires four ingredients:  butter, water, flour and eggs.  When making Gougères, you add cheese, traditionally gruyere or Swiss, to this mixture.  The pâte à choux dough is a wet dough and the moisture in the dough causes steam to form when it is baking and that reaction causes the pastry to puff up.  The light, airy pastry that results is delicate and filled with cavities that are great for stuffing with a sweet cream or pudding in the case of cream puffs or éclairs, and salmon mousse or herbed goat cheese in the case of Gougères.

How to Make Gougeres {satisfymysweettooth.com}

Making Gougères is simple and the dough is actually very fun to work with.  The important points to remember are that you want cook the flour mixture long enough that the flour itself gets cooked so that you aren’t left with an unpleasant raw flour taste and that you mix the eggs well so they are incorporated adequately and therefore the dough is smooth and well-combined.

Follow along with these step-by-step photos and instructions and learn how to make Gougères and you’ll have an impressive, delicious appetizer to bring to the next party you go to.

in a medium saucepan, combine butter, water and salt and cook over medium heat until the butter is melted

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres {satisfymysweettooth.com}

remove the pan from heat, stir in the flour, then return the pan to the heat

How to Make Gougeres {satisfymysweettooth.com}

continue to cook the mixture over medium heat stirring with a silicone spatula or wooden spoon until it forms into a ball and pulls away from the sides of the pan, about 2 minutes

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres {satisfymysweettooth.com}

remove the pan from heat, let it cool for 3-4 minutes, then use a whisk vigorously to fully mix in the eggs

How to Make Gougeres {satisfymysweettooth.com}

finally, mix in the cheese and pepper with the spatula

How to Make Gougeres {satisfymysweettooth.com}

use a spoon to drop tablespoon-sized balls of dough onto a greased (or parchment-lined) baking sheet

How to Make Gougeres {satisfymysweettooth.com}

bake @ 400 degrees until gougeres are golden brown and sound hollow when you tap on them, about 20 minutes

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 20-25 gougeres

Rich, buttery and cheesy pastry puffs are simple to make but impressive to eat

Ingredients

  • 6 Tbsp unsalted butter
  • 3/4 tsp salt
  • 1 cup water
  • 1 1/4 cup all-purpose flour
  • 4 large eggs
  • 1 1/4 cups shredded gruyere or swiss cheese
  • 1/2 tsp ground black pepper

Instructions

  1. Preheat oven to 400 degrees. Lightly spray baking sheets with nonstick cooking spray or line with parchment paper.
  2. In a medium saucepan, combine butter, water and salt and cook over medium heat until the butter is melted.
  3. Remove the pan from heat, stir in the flour, then return the pan to the heat.
  4. Continue to cook the mixture over medium heat stirring with a silicone spatula or wooden spoon until it forms into a ball and pulls away from the sides of the pan, about 2 minutes.
  5. Remove the pan from heat and let the mixture cool for 3-4 minutes. Use a whisk to vigorously mix in the eggs until well-combined.
  6. Finally, mix in the cheese and pepper with the spatula.
  7. Use a spoon to drop tablespoon-sized balls of dough onto the prepared baking sheet.
  8. Bake until gougeres are golden brown and sound hollow when you tap on them, about 20 minutes.
  9. Recipe adapted from Bon Appetit
 

Print Friendly
Did you like this? Share it:

You may also like:

Honey Corn Muffin Recipe
What I'm Loving This Week
Mini Almond Coconut Cakes Recipe

With the 4th of July holiday weekend approaching, I find myself wanting to share the most colorful and festive recipes with you.  I began the week with the most delicious Monster Cookie Ice Cream Sandwiches that were bursting with colorful M&M’s and now I have perhaps the most colorful creation I have yet to make:  M&M Rainbow Cake!

How to make a Rainbow Cake {satisfymysweettooth.com}

Every person who saw this cake immediately asked, “how did you make that?”  So I have a full photo tutorial of how to make a rainbow cake for you.  I promise it is super simple, yet the results are so bright and vibrant.  I love that you can customize this technique to coordinate with whatever event you are making a cake for.  I will tell you how to customize the cake a little later.

How to make a Rainbow Cake {satisfymysweettooth.com}

For now, let’s run through the steps of how to make a rainbow cake so that you can see how truly easy it is.

We begin with a classic butter cake recipe.  I used my favorite butter cake recipe from The America’s Test Kitchen Family Baking Book, but here’s where you could make it even simpler and use any white or yellow box cake mix if you want to.  Once the cake batter is well combined, you simply divide the batter evenly into as many medium-sized bowls as colors of cake you want.  I divided the batter into six bowls because I wanted all of the colors of the rainbow:  red, orange, yellow, green, blue and purple.  (If, for example, you wanted to make a red, white and blue cake for the 4th of July, you would divide the batter into only three bowls.)  When I say divide the batter “evenly”, I mean roughly evenly.  I didn’t measure or weigh my bowls to be exact when dividing the batter I just eyeballed it.

How to make a Rainbow Cake {satisfymysweettooth.com}

Next you will mix a different color food coloring into each bowl.  I like the gel food coloring because the colors are so potent and vibrant.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}Now it’s time to put the colored batter into your pans.  For this cake, I used two 9-inch round cake pans.  Pour half of your first color (red in my case) into each pan.

How to make a Rainbow Cake {satisfymysweettooth.com}

Next, take your second color (orange for me) and pour half of that color batter slowly into the center of the first color in each of the two pans.  The first color will slowly spread into a wider circle as you pour your second color in the middle of it.

How to make a Rainbow Cake {satisfymysweettooth.com}

Proceed with the remaining colors until it looks like this:

 

That’s it as far as the color layering goes!  I told you it was easy!

Now off to the oven with the cakes to bake.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}

Once cooled, you frost and decorate the cake any way you like.  For a tutorial about how to frost a layer cake CLICK HERE.  I used Mega and regular-sized M&M’s for my decorative pattern.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make Rainbow Cake

Prep Time: 1 hour

Cook Time: 24 minutes

Total Time: 1 hour, 24 minutes

Yield: 1 2-layer 9-inch cake

How to make a rainbow cake: A step-by-step tutorial with photos that will show you how truly easy this colorful cake is to make

Ingredients

    For the cake
  • 1/2 cup half and half
  • 4 large eggs
  • 2 tsp vanilla
  • 1 3/4 cups cake flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (16 Tbsp) unsalted butter, room temperature and cut into Tbsp-sized pieces
  • food coloring
  • For the buttercream frosting
  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2-4 Tbsp milk
  • 1 tsp vanilla

Instructions

    For the cake
  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 8 or 9-inch round cake pans. Line the bottom of the pans with parchment paper.
  3. In a small bowl, or liquid measuring cup, combine the half and half, eggs and vanilla, set aside.
  4. In a large bowl, combine the cake flour, sugar, baking soda and salt. Mix to combine.
  5. Drop the butter into the flour mixture 1 piece at a time and mix using an electric mixer until the mixture resembles a coarse crumb.
  6. With the mixer running, slowly pour in the egg mixture and mix until combined, about 1-2 minutes. It's fine if the batter has a few clumps.
  7. Pour the batter evenly into six small bowls.
  8. Add red, orange, yellow, green, blue and purple food coloring to one of the bowls. Mix to combine.
  9. Pour half of the red batter into the center of each pan.
  10. Slowly pour half of the orange batter into the center of the red batter in each pan.
  11. Slowly pour half of the yellow batter into the center of the orange batter in each pan.
  12. Slowly pour half of the green batter into the center of the yellow batter in each pan.
  13. Slowly pour half of the blue batter into the center of the green batter in each pan.
  14. Slowly pour half of the purple batter into the center of the blue batter in each pan.
  15. Bake the cakes for 20-24 minutes or until a toothpick inserted into the centers of the cakes comes out with only a few crumbs on it.
  16. Cool cakes for 10 minutes. Run a knife along the edges of the pans to release the sides of the cakes.
  17. Invert cakes on to cooling racks to remove from pans. Peel parchment paper away from bottoms of cakes and cool the cakes completely.
  18. For the buttercream frosting
  19. In a large bowl, use an electric mixer to combine the butter, powdered sugar and vanilla. Add milk 1 Tbsp at a time until the frosting is a spreadable consistency.
  20. Frost cake and decorate.
  21. Cake recipe adapted from The America's Test Kitchen Family Baking Book

Have a wonderful 4th of July weekend!

How to make a Rainbow Cake {satisfymysweettooth.com}

 

Print Friendly
Did you like this? Share it:

You may also like:

Bar La Grassa
What I'm Loving This Week
The Perfect Lemon Tart

We are in the doldrums of this brutally cold winter so anything I can make in the kitchen that is reminiscent of summer or a tropical island is what is helping me to get through this polar vortex.  Enter Raspberry Coconut Cake Roll.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

Just the smell of coconut lifts my spirits because it reminds me of my favorite suntan lotion.  Right behind my number one flavor combination,  chocolate with coconut, raspberry with coconut is my next favorite coconut combination.  The flavors are so light and fresh tasting together.

I have always wanted to try a rolled cake especially when I see pumpkin versions floating around the internet in the fall.  I was always so afraid of failure as I assumed the cake would crack into a pieces when I rolled it, so it has taken me until now to put my big girl pants on and give it a try.  And let me tell you, this Raspberry Coconut Cake Roll truly is easier to make than you would think!

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

I have included step-by-step photos to teach you how to make and assemble this Raspberry Coconut Cake Roll so that hopefully you will not be intimidated like I was to make the light, fluffy cake.  The frosting is literally like biting into a cloud and was so much fun to work with.  If you are not a coconut fan, sliced almonds would be a nice substitute for an outer coating for the cake.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

How to make a cake roll: Raspberry Coconut Cake Roll

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 10 servings

Ingredients

    For the cake!
  • 5 large eggs, room temperature
  • 3/4 cup sugar
  • 1/2 tsp coconut extract
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup raspberry jam
  • For the frosting!
  • 2 large egg whites
  • 1/2 cup sugar
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 cup shredded sweetened coconut

Instructions

    For the cake!
  1. Preheat oven to 350 degrees.
  2. Grease a 18 X 13'' rimmed baking sheet with nonstick cooking spray. Line bottom of tray with parchment paper and grease the parchment paper generously.
  3. In a large bowl, using an electric mixer, beat the eggs at medium-high speed. Add the sugar 1/4 cup at a time. Add coconut extract. Whip until mixture has thickened, 6-8 minutes.
  4. Sprinkle flour, baking powder and salt over whipped eggs and fold in gently with a spatula.
  5. Pour batter into prepared pan and spread evenly with an offset spatula.
  6. Bake until toothpick inserted comes out clean, about 12 minutes.
  7. Place a piece of parchment paper that is slightly larger than the pan onto your counter.
  8. Gently run a knife around the edges of the pan to loosen the cake.
  9. Quickly flip the pan upside down onto the parchment and lift off the pan.
  10. Peel the parchment paper that was baked onto the bottom for the cake.
  11. Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper and leave to cool for 15 minutes.
  12. Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake.
  13. Roll back up carefully (without the parchment paper). Place onto serving dish.
  14. For the frosting!
  15. Place egg whites, sugar, and extracts into a medium-sized heatproof bowl. Place bowl over a small pot of simmering water about 1-inch deep (or use a double boiler). Whisk the mixture until the sugar is dissolved.
  16. Remove the bowl from the heat and beat mixture with a mixer on medium-high speed until it is thickened and cooled and appears shiny, about 5 minutes.
  17. Spread frosting over cooled cake roll.
  18. Lightly press shredded coconut onto frosting.
  19. Cut and serve.
  20. Cake recipe adapted from America's Test Kitchen Baking Book
  21. Frosting recipe adapted from Food Network Magazine

Pour batter into prepared pan and spread evenly with an offset spatula

IMG_2654

IMG_2655

Bake cake until toothpick inserted comes out clean, about 12 minutes

IMG_2657

Quickly flip the pan upside down onto the parchment and lift off the pan

IMG_2658

IMG_2659

Peel off the parchment paper that was baked onto the bottom for the cake

IMG_2660

Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper; cool for 15 minutes

IMG_2661

IMG_2662

Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake

IMG_2664

Roll back up carefully (without the parchment paper) and place onto serving dish

IMG_2665

Prepare frosting, spread onto cake and gently press coconut onto frosting

IMG_2666

 

IMG_2667

Raspberry Coconut Cake Roll {satisfymysweettooth.com}On a side note, I have been reading Bridget Jones Mad About the Boy by Helen Fielding for book club this week and I just can’t get her voice out of my head as I write!  I have not read the two previous books, but let me tell you if you are looking for a quick and literally laugh-out-loud book to pass the time while you wait for spring to arrive, I would highly recommend this book!  Have you read any good books lately?

Print Friendly
Did you like this? Share it:

You may also like:

Top 11 of 2011
Peanut Butter & Jelly Bars
Strawberry Rhubarb Cream Cheese Streusel Coffee Cake

I’m back just in time for one more Halloween treat that you can whip up in no time!  Again, I love the idea of giving homemade treats out for trick-or-treaters that are family friends or neighbors whose parents wouldn’t mind letting them eat a handmade treat from you.  One of my all-time favorite candies is Tootsie Rolls and I have always wanted to try to make my own homemade Tootsie Rolls.  Halloween is the perfect time for this DIY project.

How to make Tootsie Rolls {satisfymysweettooth.com}

The first thing that comes to mind when I think of Tootsie Rolls is a parade.  Tootsie Rolls are a candy that is thrown by the handful at parades and I always loved running near the parade floats to pick up as many tiny Tootsie Rolls as I could.  Halloween makes me think of the larger-sized Tootsie Rolls that always felt extra special compared to the bite-sized version.  No matter which size you prefer, this post will show you a simple way of how to make your own Tootsie Rolls.

How to make Tootsie Rolls {satisfymysweettooth.com}

First things first:  there are no baking or candy thermometer involved in this recipe!  I bet you are even a little more excited now aren’t you?  That’s what I’m telling you, you could have bag of homemade Tootsie Rolls ready to hand out or bring to work tomorrow for Halloween!

How to make Tootsie Rolls {satisfymysweettooth.com}

How to make Tootsie Rolls:

Start by sifting together dry ingredients (cocoa powder, powdered sugar and dry milk powder)

How to make Tootsie Rolls {satisfymysweettooth.com}

Melt a few other ingredients and whisk together (butter, corn syrup and vanilla)

How to make Tootsie Rolls {satisfymysweettooth.com}

Pour the wet ingredients into the dry ingredients and mix briefly with a spatula

How to make Tootsie Rolls {satisfymysweettooth.com}

Use an electric mixer to combine the ingredients more adequately

How to make Tootsie Rolls {satisfymysweettooth.com}

Finally, use your hands to knead the ingredients to combine them more completely.  You will think that I forgot to tell you a step, but have faith that with just a bit of kneading, you will get a nice, glossy patty

How to make Tootsie Rolls {satisfymysweettooth.com}

Cut the patty of candy into sections

How to make Tootsie Rolls {satisfymysweettooth.com}

Roll out each section into 1/2″ wide ropes and cut the ropes into your desired length of Tootsie Rolls

How to make Tootsie Rolls {satisfymysweettooth.com}

Wrap individually in wax paper

How to make Tootsie Rolls {satisfymysweettooth.com}

How to make Tootsie Rolls {satisfymysweettooth.com}

Homemade Tootsie Rolls

Prep Time: 30 minutes

Total Time: 30 minutes

Chocolatey, fudge-like candy that will have you believing that you have recreated an original classic

Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dry milk powder
  • 1 cup powdered sugar
  • 2 Tbsp unsalted butter, melted
  • 1/4 cup light corn syrup
  • 1 tsp vanilla

Instructions

  1. In a large bowl, sift together the cocoa powder, dry milk powder and powdered sugar. Set aside.
  2. In a small bowl, whisk together the melted butter, corn syrup and vanilla until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir together briefly with a spatula. Then use an electric mixer to combine the ingredients until the mixture is a solid dark brown and the wet ingredients have saturated the dry ingredients.
  4. Knead the mixture by hand on a clean countertop until a smooth, glossy ball of candy is formed.
  5. Pat candy into a flat circle and cut into sections.
  6. Roll out 1/2" sections and cut into desired sized pieces of candy.
  7. Wrap each piece of candy in wax paper.
  8. Recipe adapted from A Cozy Kitchen

HAVE A HAPPY AND SAFE HALLOWEEN!

Print Friendly
Did you like this? Share it:

You may also like:

8th Day of Christmas: White Chocolate, Pistachio, Dried Berry & Cherry Biscotti
Chocolate Snickerdoodles
Where I've been....

I hesitate to say that I have “mastered the art of French macarons”, but I have certainly found a method that works well for me.  I have enough confidence in my basic recipe and technique for making the shells that I felt brave enought to mix it up a little.  Generally, I use all almond flour for my shells, but for these Peanut Macarons with Honey Cinnamon Buttercream, I used half almond flour and half peanut flour.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

The peanut flour did not make any difference in the form or texture of the macaron shells but just lended a subtle peanut flavor.  This peanut flavor paired delightfully well with the honey cinnamon buttercream that was sandwiched between the shells.  The flavor is reminiscent of a peanut butter and honey sandwich.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

When making these Peanut Macarons with Honey Cinnamon Buttercream, or any macaron shells for that matter, I have a few tips that should help you learn how to make macarons easily.

  • Plan ahead.  Aged egg whites whip into stiff peaks more reliably for me.  All that means is that you should separate your egg whites at least 2 days before you plan to make the macaron shells.  Store the egg whites in a covered container in the refrigerator until you are ready to use them.  This step seems to dry out the egg whites slightly which makes them perform better upon whipping.  I love to use my OXO egg separator to make sure I don’t get any yolks in my whites.
  • DO NOT use egg whites from a carton.  They don’t seem to hold stiff peaks as well.
  • Be organized.  Before you begin whipping your egg whites, have all of your other ingredients measured out in bowls and ready to go.  Then when you are ready to incorporate them into the egg whites, they are all ready.
  • Parchment paper is a must when making macarons.  Your macarons will be very easy to peel off the paper if cooked properly.

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

Peanut Macarons with Honey Cinnamon Buttercream

Prep Time: 40 minutes

Cook Time: 14 minutes

Total Time: 54 minutes

Yield: about 20 filled macarons

Macarons with a subtle peanut flavor that are sandwiched around sweet honey cinnamon buttercream

Ingredients

    For the macarons:
  • 1/4 cup almond flour (or finely ground almonds)
  • 1/4 cup peanut flour
  • 1 cup powdered sugar
  • 2 egg whites, aged and at room temperature
  • 3 Tbsp white sugar
  • For the buttercream:
  • 4 Tbsp unsalted butter, softened
  • 3 Tbsp powdered sugar
  • 3 Tbsp honey

Instructions

    For the macarons:
  1. Line baking sheets with parchment paper.
  2. Measure and sift almond and peanut flour and powdered sugar into a clean, dry bowl. Set aside.
  3. Prepare a disposable pastry bag fitted with a large plain round tip.
  4. Place egg whites in a clean, dry medium bowl and using an electric mixer (use the whisk attachment if using a stand mixer), beat eggs on medium speed for a few minutes until they get bubbly and frothy and you can begin to see the tracks from the mixer in the whites.
  5. Keep the mixer on medium speed and slowly incorporate the granulated sugar into the egg whites in several increments.
  6. Increase speed to high and beat egg mixture until stiff peaks form (when you lift the beater out of the egg whites, the mixture does not droop when inverted; alternatively when you can tip the bowl upside down and the egg whites do not move).
  7. Add 1/3 of the flour mixture and fold into the egg whites using a spatula. Do not worry about "deflating the meringue". Continue with 1/2 of the remaining flour mixture and finally with the last of the flour mixture. Mix until no dry, flour streaks remain.
  8. Use spatula to load mixture into prepared pastry bag.
  9. Pipe 2-inch circles onto parchment paper leaving at least 1-inch in between each circle.
  10. Firmly tap the baking sheet against the counter a few times to help flatten the batter.
  11. Preheat oven to 300 degrees. The batter will dry slightly while the oven preheats.
  12. Bake shells 1 baking sheet at a time for 14-16 minutes. Shells are done when they can easily be lifted off of the parchment paper cleanly.
  13. Cool completely before filling.
  14. For the buttercream:
  15. Combine all ingredients using a mixer until smooth and creamy.
  16. Pipe about 1 tsp of buttercream onto half of the shells and top with remaining shells.
  17. Store in airtight container. Macarons taste even better the day after they are made. 🙂

mix egg whites on medium speed until frothy and mixer begins to leave marks, then slowly add granulated sugar

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

increase mixer speed to high and mix until stiff peaks form (you can turn the bowl upside down and the mixture does not move)

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

fold in dry ingredients in three increments

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

mix until no flour streaks remain

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

pipe onto parchment lined baking sheets and bake

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth} Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

bake

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

Peanut Macarons with Honey Cinnamon Buttercream {Satisfy My Sweet Tooth}

DID YOU KNOW?  Peanuts are a great snack because they can help keep you full and feeling satisfied.  Protein and fiber provide you with a feeling of being full longer and they also provide long-lasting energy because they have a low glycemic index which helps to maintain a stable blood sugar.

I hope you have enjoyed the peanut recipes that I have brought to you this week and that you have learned something new about how peanuts and peanut butter can contribute to a healthy, balanced diet.

*The Peanut Institute sponsored my trip to California, but all opinions expressed are, as always, my own.

Print Friendly
Did you like this? Share it:

You may also like:

3 years ago today.....
Five Things I'm Loving this week
Cranberry Shortbread Tart