Cacio e Pepe Gougères & Tequila Lime Mojitarita
Recipe by Catherine Pla, adapted from Ina Garten
Makes about 24
Cacio e Pepe Gougères
Gougères start with pâte à choux (choux pastry), which is a type of pastry cooked on the stove top first, then piped onto baking sheets and baked in the oven. Choux pastry is also used for éclairs, cream puffs, churros, and chouquettes.
6 T (3 oz) butter, cut into 1⁄2” pieces
1 c water
1⁄2 t salt
1⁄2 t cayenne
1 c flour
4 large eggs
1 c finely grated parmesan cheese (about 4 oz)
1 egg for egg wash
1 t water
Salt, black pepper, and smoked paprika for garnish
Preheat the oven to 425 degrees. Line two sheet pans with parchment and set aside.
Place butter, water, salt, and cayenne in a medium saucepan over low heat until butter melts. Increase heat and bring to a boil. Remove the pan from the heat and add the flour all at once. Beat vigorously with a wooden spoon until the dough comes together in a mass around the spoon. Place the pan back on the heat and continue to cook, stirring, for a minute or two to dry out the dough and cook the flour.
Transfer dough to the bowl of a stand mixer (or continue with the wooden spoon by transferring dough to a bowl and beating in eggs one at a time). Beat on medium speed for a minute to slightly cool the dough. With the mixer on medium, add eggs one at a time, beating well to blend before adding the next. Stir in 3⁄4 cup of the cheese.
Drop or pipe (I use a 1⁄2” tip) 1 1⁄2 inch diameter dollops of dough onto prepared sheet pans. Brush to tops with egg wash (1 egg beaten with 1 t water) and sprinkle the puffs with salt, pepper, smoked paprika, and reserved cheese. Bake your choux pastry at 425 degrees for 12 minutes, then lower the oven temperature to 375 and bake another 10-12 minutes, rotating pans halfway through baking. Lower the oven to 300 and let the puffs dry out for another 5-10 minutes. When you break one open, they should be moist but not wet and eggy inside. The exact baking time will depend on the shape and size of your pastries. You do want them to be golden brown, dry to the touch, detach easily from the parchment, and feel light and hollow inside when picked up.
Recipe by Catherine Pla, adapted from Karen Tedesco
Makes 1 cocktail
Tequila Lime Mojitarita
You can easily multiply the amounts by 8 to make a pitcher full of these refreshing drinks. If you don’t feel like making the simple syrup infused with mint, just use classic simple syrup or 2 tablespoons sugar.
8 fresh mint leaves, plus extra for garnish
1 oz lime juice
1 oz Mint Infused Simple Syrup, or to taste
2 oz silver tequila
Sparkling or seltzer water
1⁄2 lime cut into thin wheels
Put mint leaves, lime juice, simple syrup, and tequila into a cocktail shaker. Use a muddler to crush the mint and lime together to release the oil in the mint. Add ice and shake well. Strain into a tall glass half filled with ice and top off with sparkling water. Garnish with a lime wheel and a sprig of mint. Enjoy!
Mint Infused Simple Syrup
1 c sugar
1 c water
Small bunch of mint
Heat all ingredients in a small saucepan. Stir to melt sugar. Remove from heat and let cool. Strain and store in the refrigerator for up to a month.