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Thursday, October 2, 2014

Restaurant Recipe: Radius's Deep-Fried Gourgeres

Posted By on Thu, Oct 2, 2014 at 8:02 AM

click to enlarge Radius's Deep-fried Gourgeres - OMAR MAMOON
  • Omar Mamoon
  • Radius's Deep-fried Gourgeres

Gourgeres are light, fluffy, hard-to-pronounce French cheese puffs. Usually baked, they’re delicious in their own right. But Radius chefs Jason Wittek and Matt Kirk take them to another level by deep-frying them instead and serving them on a spread of roasted garlic aioli. A great appetizer to share and a perfect complement to an ice cold beer, you can now make these for your next dinner party at home.

For the Gourgeres
1 cup milk
1 cup water
2 sticks butter
1 cup gruyere cheese, finely grated (Radius smokes its gruyère in-house, but you can use plain, or a smoked medium-hard cheese like gouda)
1 1/3 cup flour
2 1/4 tsp salt
9 eggs
Canola oil for deep frying (enough to fill a pot about 3”)

Preheat oven to 350° F degrees.
Bring water, salt, sugar, and butter to a boil in a medium saucepan. Add flour all at once and stir briskly until a dough forms. Continue stirring over low to moderate heat until dough dries out slightly. Transfer dough to the bowl of a standing mixer with the paddle attachment, and mix on medium until bowl has become cool to the touch. Add eggs one at a time on low-to-medium speed, allowing each egg to fully incorporate into the dough before adding the next egg. Once all of the eggs have been added, add cheese to bowl and mix until fully incorporated.
Once the dough is made, immediately scoop dough out onto parchment-lined baking sheets with a small ice cream scoop or spoon, using about 1 tablespoon of dough for each gougers and leaving at least 2” between each round. Bake at 350° degrees for 25 minutes, turn baking sheets, then bake 5 more minutes.
Heat about 3 inches of oil to 325°F in a heavy pot or deep fryer. Fry 3 gougeres at a time for 5 minutes, and immediately remove and drain on a paper towel.

Roasted garlic aioli - Yields about 2 cups
1/2 head garlic (about 5-6 cloves)
1 egg yolk
1 tablespoon Dijon mustard
1 T white wine vinegar
1/2 teaspoon salt
Juice of 1/2 lemon
2 cups Olive Oil 

Wrap the garlic cloves in tinfoil, dress them with a scant amount of oil, and them roast in a 350º degree oven until garlic is soft, around 30 - 45 minutes. Let cool. Combine garlic with egg yolks, mustard, salt, vinegar, and lemon juice in a food processor, and pulse until blended. Stream in the oil slowly to form an emulsion "aioli”. The aioli will last up to a week in the refrigerator.

To serve: spread roasted garlic aioli on a plate, sprinkle w/ smoked paprika (optional), then top w/ grourgeres.

Follow @streetfoodsf for all things delicious.

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