In the realm of delectable treats, herbed gougère puffs stand out as a symphony of flavors and textures. These delightful pastries, often associated with French cuisine, are characterized by their airy, choux pastry exterior and a savory, herb-infused filling. Whether you're seeking a sophisticated appetizer for a special occasion or a delectable snack to enjoy at any time, embarking on a culinary journey to discover the best recipe for herbed gougère puffs is an adventure worth pursuing. With a variety of herbs and fillings to choose from, you'll find a recipe that tantalizes your taste buds and leaves you craving more. So, gather your ingredients, preheat your oven, and let's embark on a flavor-filled exploration to uncover the ultimate recipe for these delectable treats.
Here are our top 5 tried and tested recipes!
HERBED GOUGERES
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 5 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
- For the egg wash, whisk together 1 egg with 1 tablespoon water in a small bowl.
- In a medium saucepan, combine 1 cup water with the butter, salt, and sugar over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible. Return pan to medium-high heat. Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.
- Remove mixture from heat and transfer contents to a bowl. Add both cheeses, the herbs, and spices. Stir to combine with a wooden spoon and let cool slightly, about 3 minutes. Add remaining eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
- Transfer dough to a pastry bag fitted with a 1/2-inch round tip; pipe 1 1/2-inch puffs about 1 inch apart. Using a lightly moistened finger, smooth tops. Brush each puff with egg wash and sprinkle each one with remaining Gruyere.
- Bake, rotating sheets halfway through, until puffs are golden, about 20 to 25 minutes. Serve immediately, as gougeres are best eaten warm from the oven.
HERBED GOUGERE PUFFS
This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!
Provided by spatchcock
Categories European
Time 1h15m
Yield 24 puffs
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 1 cup water, butter and salt to a boil.
- Remove from heat and add flour all at once, beating until smooth.
- Return saucepan to medium heat; cook, stirring constantly, until dough becomes stiff and pulls away from sides of pan, about 5 minutes.
- Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives.
- Lightly grease one or two baking sheets.
- Drop heaping tablespoon of dough onto baking sheet, forming one 15 inch or two 8-inch rings, with dough barely touching.
- Sprinkle with rema ining 1/3 cup Swiss cheese. Bake at 425 degrees F 25 minutes or until puffed and golden brown.
- Serve warm.
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.
CHEESE PUFFS (GOUGERES)
Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
Provided by Carolyn Bunkley
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
- Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
- Separate the white and yolk from one egg, reserving the yolk for glazing.
- Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
- Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
- Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
- Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
- Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
- Remove pans from oven and leave puffs on pans until cool enough to serve.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g
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
Tips:
- Use high-quality ingredients for the best flavor and texture.
- Make sure the butter and milk are very cold before starting the recipe.
- Work quickly to prevent the butter from melting.
- Pipe the dough onto the baking sheet in even-sized mounds.
- Bake the gougeres until they are golden brown and puffed up.
- Serve the gougeres warm or at room temperature.
Conclusion:
Herbed Gougeres are a delicious and versatile appetizer or snack. They can be made with a variety of herbs and cheeses, and are perfect for parties or potlucks. With their light and airy texture and cheesy flavor, these gougeres are sure to be a hit with everyone who tries them.
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