#gougeres

[dozydawn]

[classiccookbooks]

Gougères

Source: The New James Beard 1989

These wonderfully cheesy little puffs of pâte à choux-cream puff pastry- are easy to make and terribly popular at a party-so make lots!

1 cup water

1/2 cup (1 stick) unsalted butter

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 cup all-purpose flour

4 medium-size eggs

Makes 26 to 30 puffs

3/4 to 1 cup grated Gruyère cheese

1 teaspoon dry mustard

Pinch of cayenne pepper

Grated Parmesan or Gruyère cheese or small cubes of Gruyère for garnish Combine water, butter, salt, and pepper in a medium-size saucepan and cook over medium heat until the butter melts. Add the flour all at once and stir the mixture vigorously and constantly, still over medium heat, with a wooden spoon or spatula until it is very firm and pulls away from the sides of the pan. Off the heat, add the eggs, one at a time, beating vigorously after each addition until completely incorporated. The dough should be smooth and glossy. Add the 3/4 to 1 cup grated cheese, mustard, and cayenne, and blend thoroughly. Drop the mixture by small spoonfuls onto a lightly buttered baking sheet, or if you want to be a little fancier, pipe small puffs of the mixture through a plain-tipped pastry bag. Sprinkle the tops with additional grated Gruyère or Parmesan cheese or place 2 or 3 small pieces of Gruyère on top of each puff. Bake the gougères in a preheated 375° oven for 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and make a crosswise slash in the bottom of each to allow excess steam to escape. Return the gougères to the warm oven for a few minutes to dry them. Serve hot or at room temperature.

[daily-deliciousness]

Cheese puffs

[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

[celebrationgeneration]

Gluten-Free Gougères Recipe - Beyond Flour

These Gluten-Free Gougères are a very tasty - and accurate! - gluten free version of a classic French pastry. Serve warm or cold.

[vannimamibaking]

Gougeres, gruyere cheese balls for a salty snack. The base is a plain choux pastry, and before baking the gruyere cheese is mixed in, and after scooped out to balls to a baking sheet also sprinkled on top. Quick and easy party food.

[hoardingrecipes]

Gougeres (French Cheese Puffs)

[askwhatsforlunch]

Beaufort Gougères

Whether you’re in your isolation bubble alone, with a lover or with family, there’s no reason why you shouldn’t enjoy a treat and a drink on a Friday evening. Gougères are simply savoury, cheesy choux; and these Beaufort Gougères require very little time, very few ingredients and not a lot of skill to make. And yet, they are an elegant, delightfully cheesy and light treat, best enjoyed with sweet white wine, a glass of Port or a cocktail! Happy Friday!

Ingredients (makes 16):

75 grams/2.65 ounces unsalted butter

1/2 cup water

a pinch of salt

150 grams/5.30 ounces plain flour

3 eggs

100 grams/3.5 ounces good quality Beaufort cheese (you can also use a sharp, mature English Cheddar)

1/2 teaspoon cumin seeds

1/2 teaspoon sesame seeds

Cut butter into small chunks into a medium saucepan. Cover with water, and add salt. Bring to a simmer over medium heat, until butter melts. 

Once the butter is melted and the water just boiling, remove from the heat, and add the flour all at once. Stir well, and return over a medium flame, stirring with a wooden spoon, about 3 minutes. 

Remove from the heat, and let cool a bit.

Preheat oven to 180°C/355°F.  Line a baking tray with baking paper; set aside. 

Once the flour and butter mixture has cooled for about 5 minutes, add the eggs, one at a time, beating them in energetically with the wooden spoon, until beautifully smooth and shiny.

Using the coarse side of a box grater, grate Beaufort (or Cheddar). Stir grated Beaufort into the choux pastry.

Using two tablespoons, shape a heaped tablespoonful of cheesy coux pastry into a ball, and place onto prepared baking tray. Repeat with remaining choux pastry, until you have about sixteen. 

Sprinkle cumin seeds onto half of the choux, and sesame seeds onto the other half. Place baking tary in the middle of the hot oven, and bake, at 180°C/355°F, 25 minutes.

Serve Beaufort Gougères warm, with a glass of chilled, fruity sweet white wine, with which they pair well!