FRENCH CHEESE PUFFS (GOUGERES)
Recipe video above. Fabulous light-as-air cheesy puffs that are crusty on the outside, hollow and soft on the inside. In France, they're served as nibbles with pre dinner drinks, as finger food at gatherings and for dunking into soups and stews! (How to pronounce Gougeres)
Provided by Nagi
Categories Appetizer
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
- Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
- Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
- Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
- Remove from stove, leave for 2 minutes.
- Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!
- Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
- Stir in 2 cups cheese.
- Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)
- Brush with yolk, then top with a pinch of reserved Cheese for topping.
- Bake 25 minutes.
- Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
- Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!
Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 197 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEESE PUFFS (GOUGERES)
Provided by Food Network
Categories appetizer
Time 45m
Yield 24 cheese puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
- In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
- Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
- Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
- Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.
CHEESE PUFFS
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
GOUGERES (FRENCH CHEESE PUFFS)
Best served warm, these party-ready savory gougeres, or French cheese puffs, are baked golden and packed with Gruyere cheese.
Provided by Connie Salisbury Risner
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
- Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
- Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
- When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
- Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
- Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 8.2 g, Cholesterol 95.4 mg, Fat 12.9 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 178.9 mg, Sugar 0.2 g
GOUGERES FRENCH CHEESE PUFFS
Make and share this Gougeres French Cheese Puffs recipe from Food.com.
Provided by CarolAnn
Categories < 30 Mins
Time 30m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Add butter, salt, pepper and nutmeg to 1 cup water in a medium saucepan and bring to a boil over medium-high heat.
- When butter melts, reduce the heat to low.
- Add flour to saucepan all at once and beat with a wooden spoon over low heat for about a minute until mixture pulls away from sides of the pan.
- Remove pan from heat.
- Add cheese to pan and beat with wooden spoon until thoroughly mixed.
- Add 4 eggs, one at a time, beating each into the batter until well mixed before adding the next.
- Continue beating mixture until it is smooth, shiny and firm.
- Drop batter in small spoonfuls onto a lightly greased baking sheet.
- Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked gougeres with egg wash.
- Bake in upper third of the over for 15-20 minutes or until golden and doubled in size.
- Remove from oven serve hot or can be served at room temperature.
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