MINIATURE GOUGERES
Steps:
- Make pâte à chou
- In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan.
- Transfer mixture to a bowl and with an electric mixer on high speed beat in 4 eggs, 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
- Make Gougères
- Preheat oven to 375°F. Lightly grease 2 baking sheets or line with parchment paper.
- In a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 or 4 minutes. Transfer seeds to a small bowl and cool. With a mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.
- Stir Gruyère and 1 teaspoon ground seeds into pâte à chou and arrange level tablespoons about 1 inch apart on baking sheets. Sprinkle tops of gougères with remaining ground seeds and bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp. Gougères keep, chilled in sealable plastic bags, 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350°F. oven 10 minutes if chilled or 15 minutes if unthawed frozen. Serve gougères warm.
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Abu Abir
[email protected]I love these gougeres! They're so cheesy and delicious. I always have to make a double batch because they go so fast.
Rasool Zaman
[email protected]These gougeres are perfect for a party or potluck. They're easy to make ahead of time and they always disappear quickly.
Renu Rai
[email protected]I would definitely recommend this recipe to others. It's a great way to use up leftover cheese.
Hament Zee
[email protected]Overall, I thought these miniature gougeres were a good appetizer. They were easy to make and they had a nice flavor.
Monica Avina
[email protected]These gougeres were a bit too oily for my taste. I think I would have preferred a lighter texture.
Faizamunier Faiza
[email protected]I had a hard time getting these gougeres to rise. I'm not sure what I did wrong.
Nathnael Fikre
[email protected]These gougeres were a bit bland for my taste. I think they could have used more herbs or spices.
Pedro Vassquez Garcia
[email protected]I found these to be too cheesy. I think I would have preferred a more subtle flavor.
Raihan 800
[email protected]I was disappointed with these gougeres. They were dry and not very flavorful.
Shakeel Aslam Gujjar
[email protected]These were a little tricky to make, but they were worth the effort. They were so cheesy and delicious.
aliza alz
[email protected]I followed the recipe exactly and they turned out perfectly. I can't wait to try different variations.
Suhel Ahmed
[email protected]These gougeres were so light and fluffy. I will definitely be making them again.
Julio Cesar Costa Rodrigues
[email protected]I made these for a potluck and they were gone in minutes. Everyone raved about them.
Cody B
[email protected]These were delicious! I used a sharp cheddar cheese and they had a nice bite to them.
Shamasudin Channa
[email protected]I've made these gougeres several times now and they always turn out perfect. They're the perfect appetizer or snack.
Kb Wala
[email protected]These miniature gougeres were a hit at my last party! They were so easy to make and everyone loved them.