GOUGERE

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Gougere image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of nutmeg
3/4 cup plus 2 tablespoons flour
4 large eggs, at room temperature
4 ounces Parmesan cheese, at room temperature, grated (about 1 cup, but you do need the correct weight here)
1 cup chopped ham
1 large egg, beaten with 1 teaspoon water, for brushing
Additional grated Parmesan (about 2 tablespoons) for sprinkling (optional)

Steps:

  • Preheat oven to 375 degrees F. Grease a 9-inch pie pan. Put the milk, butter, salt, pepper, and nutmeg in a large, heavy saucepan. Cook over medium heat, stirring frequently, until the butter has melted and the mixture comes to a full boil.
  • Take the saucepan off the heat and add in the flour all at once, stirring hard with a wooden spoon. Return the pan to the heat. Stir vigorously and constantly for 2 to 3 minutes, until the mixture comes away from the sides of the pan. This recipe will give you good arm muscles. (There are recipes for making gougere in a food processor, but that involves a lot of sticky cleanup. A saucepan and spoon are actually easier in the long run.)
  • Take the pan off the heat again (this time, turn off the burner). Beat the eggs, 1 at a time, into the hot dough, stirring vigorously after each addition until the egg is completely incorporated and the dough is smooth. The dough will be very stiff and thick. Beat in the Parmesan cheese. Fold in chopped ham.
  • Scrape/pour the dough into the prepared pie pan. Brush with the egg-water mixture and sprinkle with the extra Parmesan cheese, if desired. Bake for 50 minutes without once opening the oven door. The gougere should be quite brown and puffy. Without taking it out of the oven, make a few slashes in the top with a sharp knife; this will let out some of the steam in the center and help the gougere stay puffy once it's out of the oven. Bake for 10 more minutes. Serve the gougere hot, at room temperature, or cold.

James Jammer
jammer88@gmail.com

Avoid this recipe at all costs. It's a waste of time and ingredients.


Elecious Quaye
quaye@gmail.com

I would not recommend this recipe. The gougères were not good at all.


Thomas Mccabe
mccabe.t74@yahoo.com

These gougères were a complete disaster. They didn't rise at all and they were way too salty. I'm not sure what I did wrong, but I'm never making them again.


Rajkonna Sheuly
s_r@gmail.com

I'm not sure what went wrong, but my gougères turned out really dense and heavy. They were still edible, but not very enjoyable.


Ahnaf Tanzim
tanzim48@yahoo.com

These gougères were a little bland for my taste. I think I'll add some more cheese next time.


Tmomo Tebatso
tebatso.t13@hotmail.com

I followed the recipe exactly, but my gougères didn't turn out as light and airy as I expected. They were still tasty, but not quite what I was hoping for.


Ameer Hadier
h-ameer@yahoo.com

These gougères were a bit too cheesy for my taste, but they were still pretty good.


Mary Crearie
creariemary@gmail.com

I've never made gougères before, but this recipe made it so easy. They turned out perfect and I'm so happy with how they turned out.


Jayden Allen
ajayden81@hotmail.fr

These gougères were a little more work than I expected, but they were totally worth it. They were so delicious and everyone at my party loved them.


Becky Ard
beckya66@hotmail.com

I was a little hesitant to try this recipe because I'm not a very experienced baker, but it was actually really easy. The gougères turned out great and I'm so glad I gave it a try.


Mohamed Abdalulzhraa
mohamed_a@yahoo.com

These were so easy to make and they turned out beautifully. I will definitely be making them again.


Christopher Boswell
b-c81@gmail.com

I made these gougères for my family and they were a huge success. Even my picky kids loved them.


Jawadd Shaitoo
jawadd.s@gmail.com

These were a hit at my party! Everyone loved them.


Banin
banin93@aol.com

I'm not a huge fan of cheese, but these gougères were surprisingly good. The texture was perfect and the flavor was spot-on.


Afzal Malik
afzal_malik@gmail.com

These are the best gougères I've ever had!


Ray Claps Beyond
r85@gmail.com

I've made gougères before, but this recipe is by far the best. The dough was so easy to work with and the finished product was simply stunning.


Naana Payne
naana69@yahoo.com

These gougères were absolutely delicious! They were light and airy on the inside, with a crispy, cheesy crust. I followed the recipe exactly and they turned out perfect.