CLASSIC GOUGERES RECIPE
Classic gougeres are pastries that incorporate gruyere cheese, making them savory and decadent.
Provided by Eric Ngo
Categories side dish, appetizer, snack
Time 1h10m
Number Of Ingredients 9
Steps:
- In a medium pan, add water, butter, sugar, salt, and cook on low heat until butter is melted. Once butter is melted, turn up to high heat until rolling boil is reached.
- As soon as water starts to rise, turn off heat, and add flour all at once and start to mix with a stiff spatula. The finished texture will eventually look like "mashed potatoes".
- Once "mashed potato" texture is reached, turn heat back on medium and continue mixing on medium heat for 1 minute.
- Crack all of the eggs in a bowl and mix with a fork.
- Slowly add eggs to "mashed potato" mixture in 3 steps to avoid mixing for too long. Add 1/3 of the eggs at a time and mix until eggs disappear into the dough. Repeat the same steps until all of the eggs are incorporated. Your dough (Pâte à choux) is ready when it is smooth and shiny.
- Pipe small gougères on a nonstick baking tray or silicone mat. (if you have small peeks on the cream puffs, smooth them out by applying water on your fingers and patting them down a bit).
- Top gougères with black pepper, paprika, and grated cheese.
- Bake for 30-40 minutes in a preheated oven at 360F (depending on the size) and be sure to not oven the oven to prevent gougères from collapsing.
- Remove from and allow 5min to cool down before eating.
Nutrition Facts : Calories 68 calories, Carbohydrate 4 g carbohydrates, Cholesterol 43 mg cholesterol, Fat 5 g fat, Fiber 0 g fiber, Protein 2 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 73 mg, Sugar 1 g, TransFat 0 g
CLASSIC GOUGèRES
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it's easiest to freeze them directly on the baking sheet if you've got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.
Provided by Melissa Clark
Categories dinner, finger foods, appetizer
Time 45m
Yield 5 1/2 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
- In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
- Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
- Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 0 grams, TransFat 0 grams
GOUGèRES
These two-cheese (Gruyere and Parmesan) bites-originally from France-are a great appetizer to include on your dinner table for any occasion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
- Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
- Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.
GRUYERE GOUGERES
Classic Gruyere gougeres. A savory version of choux paste, the base for cream puffs and chocolate eclairs. One of my favorite hors d'oeuvres.
Provided by krazygrrl9
Categories Appetizers and Snacks Pastries
Time 52m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
- Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
- Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
- Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
- Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 6.6 g, Cholesterol 55.9 mg, Fat 9.1 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 35 mg, Sugar 0.3 g
More about "classic gougères recipes"
GOUGèRES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (5)Calories 70 per servingTotal Time 1 hr
- Add all but about 2 tablespoons of the grated cheese to the pâte à choux batter, stirring to incorporate.
- Drop the batter by heaping tablespoonfuls onto the prepared pans; a tablespoon cookie scoop works well here.
- Alternatively, you can pipe the pastry onto the pans. Transfer the prepared batter to a piping bag with a 1/2” to 3/4" diameter round tip. Pipe into mounds about 1 1/2" in diameter (the pastry will double in volume as it bakes), leaving 2" of space between them.
ALAIN DUCASSE'S GOUGèRES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Appetizer
- Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
- Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.
CLASSIC GOUGèRES | WILLIAMS SONOMA
From williams-sonoma.com
GOUGèRES RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE CLASSIC GOUGèRES (FRENCH CHEESE PUFFS!)
From foodnouveau.com
HOW TO MAKE THE PERFECT GOUGERES – RECIPE - THE …
From theguardian.com
CLASSIC GRUYèRE GOUGèRES – LEITE'S CULINARIA
From leitesculinaria.com
GOUGERES - CLASSIC FRENCH CHEESE PUFFS - CASUAL FOODIST
From casualfoodist.com
GOUGèRES WITH CHEESE (FRENCH APPETIZER RECIPE)
From snippetsofparis.com
GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
From onceuponachef.com
GOUGèRES RECIPE - BROWN EYED BAKER
From browneyedbaker.com
CHEESE GOUGèRES RECIPE (SOFT AND CHEESY) | THE KITCHN
From thekitchn.com
GOUGèRES (FRENCH CHEESE PUFFS) - A BAKING JOURNEY
From abakingjourney.com
CLASSIC GOUGèRES RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (42)Published Jul 12, 2013Servings 24
GOUGèRES (CHOUX PASTRY CHEESE PUFFS) RECIPE - SERIOUS EATS
From seriouseats.com
THIS FRENCH APPETIZER CLASSIC WILL NEVER GO OUT OF STYLE
From blog.williams-sonoma.com
CLASSIC GRUYèRE GOUGèRES: A MAKE-AHEAD PARTY SNACK FOR HOLIDAY …
From simplebites.net
CLASSIC GOUGèRES RECIPE | SUR LA TABLE
From surlatable.com
GOUGèRES (FRENCH CHEESE PUFFS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #appetizers #breads #french #european
You'll also love