#gougeres

[coloringxs]

All you need to make gougeres, the French version of a cheese puff, is a good pastry recipe, some cheese and, in this case, ham, and you'll have a wonderful appetizer.

[dozydawn]

[thelovebudllc]

Weight Watchers Gougeres (Cheese Puffs) Recipe • WW Recipes

Gougeres are traditional French savory choux pastries made with cheese. In English they are sometimes called cheese puffs. They are traditionally made with Gruyere cheese, but other types of cheese may be also be used. Weight Watchers Gougeres (Cheese Puffs) recipeMakes 48 servings Ingredients4 ounces Gruyere cheese, coarsely grated1/2 cup all-purpose flour2 tablespoons unsalted butter1/4 cup…

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[ronniefein]

I always make gougeres for new years because a) I can make them ahead, freeze and reheat, b) I can serve them plain or slice them open and stuff them with lots of items such as egg salad, so they’re incredibly versatile and c) everyone loves them. This is a bonus recipe for any busy home cook.

Follow me on Instagram @ronnievfein

HERB AND CHEESE GOUGERES (CHOUX PUFFS)

1 cup minus 2 tablespoons water

1/4 pound unsalted butter, cut into chunks

1 cup all purpose flour

3/4 teaspoon salt

4 large eggs

1-1/2 tablespoons chopped fresh mixed herbs, or 1-1/2 teaspoons dried

1/2 cup grated Parmesan or Gruyere cheese

pinch cayenne pepper

egg glaze: 1 large egg mixed with 2 teaspoons water, optional

Preheat the oven to 425 degrees. Cook the water and butter in a saucepan over medium heat. When the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan. Remove pan from the heat and let the mixture cool for 2-3 minutes. Beat in the eggs one at a time, blending thoroughly after each addition. Add the herbs, cheese and cayenne pepper and blend them in thoroughly. Drop 1-inch mounds of dough from a teaspoon onto a lightly greased baking sheet. Leave space between the mounds for the puffs to rise. For ashiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash. Bake for 18-20 minutes or until the puffs are lightly brown and crispy. Lower the heat to 300 degrees and bake for another 5-6 minutes. Turn off the heat but leave the puffs in the oven for 3-4 minutes. Serve hot or at room temperature. Or cut them open and fill them.

Makes about 60

[photos-car]

Recette Gougères au fromage : Bouchées au fromage fondantes et croustillantes

Les gougères au fromage, un classique de la gastronomie française, revisités avec des astuces et des conseils pour un résultat optimal.

[ronniefein]

Gougeres!

These little puffs of crispy pastry are an absolute gift to anyone who cooks. Choux pastry — once you make it the first time you understand how fabulous these are. Make them plain and they are profiteroles (pour some fudge sauce over them). Add cheese and herbs and they become gougeres for cocktail nibbles (eat them as is or cut them open and fill with all sorts of things such as egg salad or smoked trout). Make them plain and bigger and they’re cream puffs. Lots of variations. Here’s one for Choux pastry swans.

Follow me on Instagram@RonnieVFein

In the meantime, here’s the recipe for gougeres:

HERB AND CHEESE GOUGERES (CHOUX PUFFS)

1 cup minus 2 tablespoons water

1/4 pound unsalted butter, cut into chunks

1 cup all purpose flour

3/4 teaspoon salt

4 large eggs

1-1/2 tablespoons chopped fresh mixed herbs, or 1-1/2 teaspoons dried

1/2 cup grated Parmesan or Gruyere cheese

pinch cayenne pepper

egg glaze: 1 large egg mixed with 2 teaspoons water, optional

Preheat the oven to 425 degrees. Cook the water and butter in a saucepan over medium heat. When the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan. Remove pan from the heat and let the mixture cool for 2-3 minutes. Beat in the eggs one at a time, blending thoroughly after each addition. Add the herbs, cheese and cayenne pepper and blend them in thoroughly. Drop 1-inch mounds of dough from a teaspoon onto a lightly greased baking sheet. Leave space between the mounds for the puffs to rise. For a shiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash. Bake for 18-20 minutes or until the puffs are lightly brown and crispy. Lower the heat to 300 degrees and bake for another 5-6 minutes. Turn off the heat but leave the puffs in the oven for 3-4 minutes. Serve hot or at room temperature. Or cut them open and fill them.

Makes about 60

[litgrimace]

I migrated here after the whole Reddit debacle and I liked it so I stayed. My girlfriend showed me the gougar and I really liked it! The only problem was they told me it was pronounced French-like, "gougére" if you will.

So for two weeks I went around telling everyone I know about gougére until finally I hit a Tumblr native who said it was gougar.

My shame was deepened by my refusal to see through the ruse, as I dug my heels in and died on the gougére hill. Eventually, I was convinced by three others, and I raced home only to discover I had been had. I'm still very disappointed in myself.

[kristhegooseman]

Gruyere Gougeres These light and airy Gruyere gougeres, which are essentially the savory, unfilled version of cream puffs, make a great starter.