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.
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Yubaraj Singh
[email protected]I'm so glad I found this recipe. These gougeres are amazing!
Sk Nayem
[email protected]These were so delicious! I'll definitely be making them again soon.
Tofazzal Tofazzal
[email protected]These gougeres were a little bland for my taste. I think I'll add some more herbs next time.
Iker Garcia
[email protected]I'm not a big fan of Gruyère cheese, so I used a different type of cheese. They still turned out great!
LORDOFTHESIMPS
[email protected]These were the perfect finger food for my party. They were easy to eat and they didn't make a mess.
Kelly Hermanus
[email protected]I made these gougeres for a potluck and they were a huge hit! Everyone loved them.
Luis Flores
[email protected]These gougeres were a little too salty for my taste. I think I'll use less salt next time.
Waleeyat Opeyemi
[email protected]I'm not sure what I did wrong, but my gougeres came out really flat. They still tasted good, but they didn't look very appetizing.
Arun Kc
[email protected]These gougeres were a great way to use up some leftover cheese. They were quick and easy to make, and they were a hit with my family.
unknown eclipse
[email protected]I followed the recipe exactly, but my gougeres didn't rise very much. They were still tasty, but they didn't look as impressive as the ones in the pictures.
Nasruddin Khan
[email protected]These were so easy to make and they turned out so well! I'll definitely be making them again.
bukenya francis
[email protected]I'm not a big fan of cheese, but these gougeres were still really good. The texture was light and fluffy, and the flavor was subtle.
Binod Shah
[email protected]These gougeres were the perfect appetizer for my dinner party. They were easy to make and they disappeared quickly!
sopiqul islam
[email protected]I didn't have any Gruyère cheese, so I used a sharp cheddar instead. They still turned out great!
Vidence Sneed
[email protected]These gougeres were a little dry for my taste, but my family loved them.
Risk Taker
[email protected]These were a little more work than I expected, but they were worth it. The flavor was incredible and they were a big hit at my party.
Gattuso Olayinka
[email protected]I've made these gougeres several times now, and they're always a hit. They're so easy to make and they're always delicious.
Lexi Lexi
[email protected]These gougeres were amazing! The texture was light and airy, and the flavor was cheesy and herby. I followed the recipe exactly, and they turned out perfect.