Best 2 Classic Gougères Recipes
Classic gougères are delightful French cheese puffs that add a touch of elegance and sophistication to any occasion. These savory pastries are made from choux dough, which is a special type of dough that is used in a variety of French pastries. The choux dough is combined with cheese, typically Gruyère or Parmesan, and then piped into small rounds and baked until golden brown and puffed. The result is a light and airy pastry with a crispy exterior and a soft and cheesy interior. Whether you are serving them as an appetizer, a snack, or even as a light meal, classic gougères are sure to impress your guests with their deliciousness and sophistication. So, let's explore the best recipe to create these delectable treats in your own kitchen!
Check out the recipes below so you can choose the best recipe for yourself!
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
CLASSIC GOUGèRES
Provided by Molly Wizenberg
Yield Makes 2 dozen 1 1/2-inch Gougères
Number Of Ingredients 7
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
- Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and pepper.
- Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
- Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. DO AHEAD: Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.
Tips:
- Ensure the choux pastry is cooked through: The choux pastry should be smooth and shiny, and it should not stick to the pan or the spoon. If it is not cooked through, the gougères will not rise properly.
- Pipe the choux pastry onto a baking sheet in small rounds: This will help them to rise evenly. If you pipe them too close together, they will stick together and not rise properly.
- Bake the gougères in a preheated oven: This will help them to rise quickly and evenly.
- Do not open the oven door while the gougères are baking: This will cause them to fall.
- Let the gougères cool slightly before serving: This will help them to keep their shape.
Conclusion:
Gougères are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste. Whether you like them plain, filled with cheese, or topped with herbs and spices, gougères are sure to please. So next time you are looking for a quick and easy snack, reach for a gougère. You won't be disappointed!
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