GOUGèRES (FRENCH CHEESE PUFFS)
Gougères are savory cheese puffs made from pâte à choux with a generous amount of cheese folded in. Slightly warm, with a crisp shell and a cheesy interior, they're the perfect little bite to serve with sparkling wine or cocktails.
Categories Appetizers
Time 50m
Yield 28 to 30
Number Of Ingredients 8
Steps:
- Position the racks to divide the oven into thirds and preheat it to 425°F. Line two baking sheets with parchment paper.
- Bring the milk, butter, and salt to a boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium and, using a wooden spoon, immediately start stirring energetically. The dough will form into a ball and there will be a light film on the bottom of the pan. Keep stirring for another two minutes or so to dry the dough: Dry dough will make puffier puffs.
- Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment (or work by hand in a large bowl with a wooden spoon and elbow grease). Let the dough sit for a minute to cool, then add the eggs one by one, followed by the white, beating on medium speed until each one is incorporated before adding the next. The dough may look as though it's separating or falling apart -- just keep going, and by the time the egg white goes in, the dough will be smooth. Beat in the mustard, followed by the cheese. Give the dough a last mix-through by hand.
- Scoop or spoon out heaping tablespoon-sized balls of dough (I use a 1.5-tablespoon cookie scoop), and drop the dough on the prepared baking sheets, leaving about 2 inches between the mounds. (The scooped dough can be frozen on the baking sheets.)
- Slide the baking sheets into the oven and immediately turn the temperature down to 375°F. Bake for 15 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are puffed, golden, and firm enough to pick up, another 15 to 17 minutes. Serve immediately -- these are best directly from the oven. Storing: Although the puffs are best served hot out of the oven, they are still nice (although flatter) at room temperature that same day. If you want to keep baked puffs longer, freeze them and then reheat in a 350°F-oven for a few minutes.
- Make-Ahead/Freezer Instructions: Scoop the dough and freeze on a parchment-lined baking sheet, then pack them in an airtight container. You can bake them straight from the freezer; just give them a few more minutes in the oven.
- Note/Variation: Dorie adds ⅔ cup walnuts or pecans, lightly toasted and chopped, to these gougères. My family prefers them without nuts but it's a nice variation to try. Add them along with the cheese.
Nutrition Facts : ServingSize 1 Gougère, Calories 92, Fat 7 g, Carbohydrate 4 g, Protein 4 g, SaturatedFat 4 g, Sugar 1 g, Fiber 0 g, Sodium 82 mg, Cholesterol 43 mg
PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.
Provided by David Tanis
Categories appetizer
Time 1h
Yield About 60 bite-size puffs
Number Of Ingredients 8
Steps:
- Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
- Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
- Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
- Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
PATE A CHOUX PUFFS
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- In a medium saucepan, combine the milk and butter, and bring to a boil over medium heat. Add the salt, sugar and flour, and stir vigorously with a heatproof spatula. Cook, stirring constantly, until a dense dough forms that pulls away from the side of the pan, about 3 minutes.
- Add the dough to a stand mixer fitted with the paddle attachment. On low speed, beat in the eggs one at a time, scraping down the sides of the bowl between additions to make sure everything is evenly mixed.
- Line a cookie sheet with parchment paper. Using a 1-ounce scoop, drop the dough, 1 inch apart, onto the prepared cookie sheet. Bake until puffed and golden, 35 to 40 minutes. (The puffs should feel light when you pick them up.) Make sure to keep the oven shut until at least the halfway point -- if you open the oven before 20 minutes have elapsed, the puffs will deflate and you won't be able to get the texture back. Remove the puffs from the oven and prick each one on the side to allow the steam to escape. Let cool completely.
- To dip in chocolate: If desired, dip the tops of the puffs in Warm Chocolate Ganache, shaking off the excess. Place on a platter and sprinkle with sliced almonds. Let stand for about 30 minutes, to set the glaze, before eating.
- Heat 1 inch or so of water in a medium saucepan over low heat. Put the chocolate chips and cream in a heatproof bowl that fits snugly into the saucepan without touching the water. Heat, stirring, until the chocolate melts and the mixture is smooth, about 5 minutes.
PATE A CHOUX
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 3 dozen cream puffs
Number Of Ingredients 5
Steps:
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
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