Gougeres French Cheese Puffs are delightful bite-sized pastries that are perfect for any occasion. Made with choux pastry and filled with a variety of cheeses, they are light, airy, and incredibly flavorful. Whether you are looking for a quick and easy appetizer or a special treat to serve at your next party, Gougeres French Cheese Puffs are sure to impress.
Here are our top 2 tried and tested recipes!
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.
TARTINE'S GOUGERES CHOUX AU FROMAGE - FRENCH STYLE CHEESE PUFFS
Crisp on the outside, and soft and custardy on the inside-- I can't imagine anything more lovely to serve at wine tastings or with a glass of champagne than a choux pastry (the same type you would make eclairs or cream puffs with) plus shredded cheese. And, these fancy little cheese puffs are really quite easy to prepare. Gougères are typically made with Gruyère cheese and thyme, or you can substitute any hard cheese and herbs you desire in the recipe (try gouda or farmhouse mature white cheddar with herbes de Provence or recipe #376859). Or, make them larger to be filled (try finely chopped ham, sausage or orange marmalade). Best eaten the same day. I've slightly adapted the original recipe which is from the world-famous Tartine Bakery in San Francisco, California.
Provided by BecR2400
Categories Lunch/Snacks
Time 1h
Yield 24 puffs
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees and line a baking sheet with parchment.
- To make the Choux paste, combine the milk, butter and salt in a sauce pan and place over medium heat until butter melts and the mixture comes to a full boil.
- Add the flour all at once, stirring until the mixture has formed a smooth paste and pulls away from the sides of the pan, about 3 minutes.
- Transfer the paste to a stand mixer fitted with the paddle attachment (or may be mixed by hand).
- Add the eggs, one at a time, and mix on medium speed (or mix by hand vigorously), incorporating each egg completely before adding the next egg. Scrape down the sides of the bowl before adding each egg. When all of the eggs have been added the mixture will be thick, smooth and shiny.
- Add the cheese, pepper and thyme, and gently mix in by hand with a rubber spatula.
- Transfer the mixture to a pastry bag fitted with a 1/2 inch plain or round tip (no. 6 or 7), filling it about 1/3 of the way full so it is still easy to handle. Pipe the mixture out onto the parchment, making quarter size (about 1 inch) mounds. Leave about 1 1/2 inch space between the mounds. Or, you can use a spoon to drop the mounds onto the parchment, but it is harder to control the thick mixture.
- The mounds may have cheese poking out in odd directions. With a wet finger just pat the mound into a more uniform shape.
- To make the topping, whisk together the egg and salt. Brush the tops of the mounds and then sprinkle with the cheese.
- Place the Gougères immediately into the preheated oven and don�t open the door until they are nicely browned or they may collapse.
- Bake until they have puffed and are nicely browned, about 25-30 minutes.
- They are delicious served hot, warm or room temperature. They can also be frozen in an airtight container, and re-crisped directly from the freezer in an 350F degree oven for 5 minutes.
Nutrition Facts : Calories 98.4, Fat 7.2, SaturatedFat 4.1, Cholesterol 69.6, Sodium 42.7, Carbohydrate 4.8, Fiber 0.2, Sugar 0.8, Protein 3.6
Tips:
- Use high-quality ingredients, especially the cheese. Freshly grated cheese will provide the best flavor.
- Don't overmix the dough. Overmixing will make the cheese puffs tough.
- Chill the dough for at least 30 minutes before baking. This will help the cheese puffs hold their shape.
- Bake the cheese puffs until they are golden brown and puffed up. Overbaking will make them dry.
- Serve the cheese puffs warm, with your favorite dipping sauce.
Conclusion:
Gougeres are a delicious and easy-to-make appetizer that is perfect for any occasion. They are light and airy, with a cheesy, savory flavor. With just a few simple ingredients, you can whip up a batch of gougeres that will impress your friends and family. So next time you're looking for a tasty treat, give gougeres a try!
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