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KPU Physicist James Hoyland bakes up a storm on CBC’s Great Canadian Baking Show Wednesdays at 8 p.m.
Photo courtesy CBC
KPU prof shares baking recipe
Published 2:59 PST, Fri December 15, 2017
Last Updated: 2:12 PDT, Wed May 12, 2021
We may not know who is going to take the
crown in CBC’s Great Canadian Baking Show but Kwantlen Polytechnic University
Physics (KPU) professor James Hoyland offers Sentinel readers his recipe for
Mushroom Gougere, a crown of cheesy pastry puffs that encircle a rich mushroom
and almond savoury filling.
“This is a Christmas dish we do for our
veggie Christmas dinner instead of turkey,” he says.
Choux (“shue”) pastry, while looking
impressive in the finished item, is pretty easy to make, Hoyland says.
It’s the same base as the shells for cream
puffs and profiteroles.
Your arms get a work-out in the mixing phase
but it really does turn out if you follow the recipe.
Hint: Where Hoyland suggests parchment paper,
you can use wax paper instead.
Mushroom Gougere
Gougere is basically choux pastry with
cheese. We have made this a few times as the centerpiece for a vegetarian
Christmas dinner. The pastry is made into a crown shape with the filling
inside. We make it with a creamy, herby mushroom filling but you could try
others as well.
Choux pastry can seem a bit intimidating but
once you have the knack you’ll find it pretty easy to get right.
The key is to work quickly and be ready for a
workout!
Ingredients
The Gougere Crown:
200g all-purpose flour
100g butter, chopped into small cubes
1/2 cup whole milk
1/2 cup water
pinch salt
6 large eggs
1 tbsp of wholegrain Dijon mustard (adjust to
taste!)
175g Gruyere cheese (grated)
The Filling:
About a dozen large portobello mushrooms
1 medium onion
3 Tbsp butter
Small bunch of parsley
3 cloves garlic
½ cup raw unsalted almonds
¼ cup olive oil
¼ cup soy sauce
1 Tbsp lemon juice
Salt and pepper
Instructions:
Heat oven to 450F.
Pastry:
To make the pastry, sift the flour onto a
large sheet of baking parchment.
Put the butter, milk, water, sugar and salt
in a pan, and heat gently until the butter has completely melted.
Increase the heat and bring the liquid to the
boil.
When bubbling, remove quickly from the heat
and tip in the flour all at once. That’s why we put it on parchment, you can
pick up the parchment and swish it in all at once.
Immediately beat with a wooden spoon until
the mixture forms a dough that leaves the side of the pan clean. Remove from
the heat.
Cool for a few minutes.. This is important—if
you add the egg while it’s too hot the egg will curdle.
Gradually add the beaten egg to the dough,
beating well between each addition, until the dough is smooth and glossy. The
dough is going to be heavy and you have to stir fast.
This is where you get your workout! Once it’s
lovely and shiny stir in the mustard and about 125g of the cheese.
Now divide the dough into eight rough balls
and dollop them onto a papered baking sheet in a circle leaving a space in the
middle. Sprinkle the remaining cheese over. Pop into the oven and right away
drop the temperature to 425F. After 10 min drop the temperature to 375F and
bake for around 20 minutes.
Filling:
While the crown is baking, make the filling.
Melt butter in a frying pan on medium low
heat. Chop the onion fairly finely and crush the garlic and sauté for a few
minutes.
Slice the mushrooms thickly and toss them in
the pan making sure they are well coated.
Add the chopped parsley and cook slowly until
the mushrooms have sweated down well.
Blend the nuts with the oil, soy sauce and
lemon juice and pour into the mushroom mix.
Continue cooking until the sauce thickens.
When the pastry is done, take it out of the
oven, let it cool slightly and transfer to a serving dish.
When ready, spoon the filling into the middle of the crown.
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