Cheese Puffs Gougeres Food

CHEDDAR-WALNUT GOUGèRES

Steps:

• Set a rack in the center of the oven and heat to 400 degrees. Line 2 large baking sheets with parchment paper.
• Put the butter, milk, salt and 1/2 cup water in a medium saucepan, and bring to a boil. Add the flour all at once, set heat to medium-low and stir without stopping until the mixture pulls away from the pan easily and comes together in a ball. Keep stirring energetically for 3 minutes more; the drier the dough, the better the gougères. Scrape the dough into a mixer with a paddle attachment (or into a large bowl, if you're mixing by hand), and let sit for 1 minute.
• With the mixer at medium speed, add the 4 eggs one by one, and beat for 1 minute after each goes in, scraping the bowl as needed. As you're working, the dough may break into curds; just keep going - it's always fine once the egg white goes in.
• Beat in the egg white, then the mustard. Reduce the mixer speed to low, and blend in the cheese followed by the nuts. Give the dough a few good beats with a sturdy spatula.
• Working with a small cookie scoop or 2 spoons, scoop balls, each about 2 teaspoons, onto the sheets, leaving an inch between each. (Gougères are excellent baked from frozen. They can be frozen at this point; set them in an airtight container once frozen solid.)
• Working with one baking sheet of fresh gougères at a time, slide the gougères into the oven and turn the heat down to 375. Bake for 22 to 24 minutes, or until the gougères are puffed, golden and firm enough to pick up. (If baking frozen gougères, arrange them on a lined baking sheet, and leave at room temperature while you heat the oven. You may need to bake them a couple minutes more, so keep an eye on them.) Serve immediately. Baked gougères can also be reheated briefly in a 350-degree oven.

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
• Separate the white and yolk from one egg, reserving the yolk for glazing.
• Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
• Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
• Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
• Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
• Remove pans from oven and leave puffs on pans until cool enough to serve.

GOUGèRES (FRENCH CHEESE PUFFS)

Steps:

• Position the racks to divide the oven into thirds and preheat it to 425°F. Line two baking sheets with parchment paper.
• Bring the milk, butter, and salt to a boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium and, using a wooden spoon, immediately start stirring energetically. The dough will form into a ball and there will be a light film on the bottom of the pan. Keep stirring for another two minutes or so to dry the dough: Dry dough will make puffier puffs.
• Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment (or work by hand in a large bowl with a wooden spoon and elbow grease). Let the dough sit for a minute to cool, then add the eggs one by one, followed by the white, beating on medium speed until each one is incorporated before adding the next. The dough may look as though it's separating or falling apart -- just keep going, and by the time the egg white goes in, the dough will be smooth. Beat in the mustard, followed by the cheese. Give the dough a last mix-through by hand.
• Scoop or spoon out heaping tablespoon-sized balls of dough (I use a 1.5-tablespoon cookie scoop), and drop the dough on the prepared baking sheets, leaving about 2 inches between the mounds. (The scooped dough can be frozen on the baking sheets.)
• Slide the baking sheets into the oven and immediately turn the temperature down to 375°F. Bake for 15 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are puffed, golden, and firm enough to pick up, another 15 to 17 minutes. Serve immediately -- these are best directly from the oven. Storing: Although the puffs are best served hot out of the oven, they are still nice (although flatter) at room temperature that same day. If you want to keep baked puffs longer, freeze them and then reheat in a 350°F-oven for a few minutes.
• Make-Ahead/Freezer Instructions: Scoop the dough and freeze on a parchment-lined baking sheet, then pack them in an airtight container. You can bake them straight from the freezer; just give them a few more minutes in the oven.
• Note/Variation: Dorie adds ⅔ cup walnuts or pecans, lightly toasted and chopped, to these gougères. My family prefers them without nuts but it's a nice variation to try. Add them along with the cheese.

FRENCH CHEESE PUFFS (GOUGERES)

Steps:

• Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
• Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
• Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
• Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
• Remove from stove, leave for 2 minutes.
• Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!
• Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
• Stir in 2 cups cheese.
• Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)
• Brush with yolk, then top with a pinch of reserved Cheese for topping.
• Bake 25 minutes.
• Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
• Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!

GOUGèRES (FRENCH CHEESE PUFFS) RECIPE

Steps:

• Gather the ingredients.
• Position 2 racks in the upper and lower third of the oven. Preheat the oven to 375 F. Line 2 baking sheets with parchment or silicone baking mats. Set aside.
• In a large saucepan, bring water, butter, and salt to a rolling boil. Once the butter has melted, add the flour.
• Stir the mixture until a sticky dough ball forms and begins pulling away from the sides of the pan, about 1 minute.
• Reduce heat to low heat and cook, stirring continually, until the mixture begins to dry out a bit, 1 to 1 1/2 minutes. Remove from heat and set aside for 5 minutes.
• Beat the eggs into the flour mixture, one at a time, until fully incorporated before adding the next.
• Mix in the cheeses, nutmeg, and pepper.
• Place heaping teaspoonfuls of dough onto the prepared baking sheets leaving one inch of room between each. Alternatively, use a pastry bag and a round tip to pipe the dough, or just snip the bottom of the bag and pipe.
• Bake, rotating the sheets halfway through, until the gougères are golden brown and puffed, 25 to 30 minutes. Serve immediately.

GOUGERES FRENCH CHEESE PUFFS

Steps:

• Preheat oven to 425.
• Add butter, salt, pepper and nutmeg to 1 cup water in a medium saucepan and bring to a boil over medium-high heat.
• When butter melts, reduce the heat to low.
• Add flour to saucepan all at once and beat with a wooden spoon over low heat for about a minute until mixture pulls away from sides of the pan.
• Remove pan from heat.
• Add cheese to pan and beat with wooden spoon until thoroughly mixed.
• Add 4 eggs, one at a time, beating each into the batter until well mixed before adding the next.
• Continue beating mixture until it is smooth, shiny and firm.
• Drop batter in small spoonfuls onto a lightly greased baking sheet.
• Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked gougeres with egg wash.
• Bake in upper third of the over for 15-20 minutes or until golden and doubled in size.
• Remove from oven serve hot or can be served at room temperature.

GOUGERES (FRENCH CHEESE PUFFS)

Steps:

• Preheat oven to 450F degrees.
• Combine water, butter, salt, pepper and nutmeg (if using) in a medium-sized saucepan and bring to a boil, over medium high heat.
• Once the water is boiling and the butter has melted, remove the saucepan from the stove and add all the flour at once. Stir vigorously until combined and resembling mashed potatoes. Bring the pan back to the stove, over medium-low heat, and cook until the dough dries out a bit and starts to create a film on the bottom of the pan, about 3-5 minutes.
• Transfer the dough to your stand mixer fitted with the paddle attachment. Beat the dough on medium low speed so it cools off a bit. Once it's just warm to the touch, start adding the eggs, one at a time. Wait for each egg to be completely incorporated before adding the next one. The final dough should be smooth and creamy.
• Add the cheese and mix until incorporated.
• Shape the Gougeres: Using a medium sized scoop, drop the dough from a spoon onto parchment-paper lined baking sheets, leaving about 2 inches of space between them. For more uniform looking Gougeres, I like to wet my hands and shape the dough into little balls before placing them on the baking sheets. You can also go the Julia Child way and scrape the dough into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, about the size of a small cherry tomato.
• Brush the top of each Gougere with egg wash and sprinkle with extra grated cheese or some chopped fresh herbs.
• Bake the Gougeres for 5 minutes and then lower the heat to 350F degrees. Bake for another 20 minutes, rotating once during the baking time, or until puffed and deep golden brown.
• Remove from oven and allow to cool for 5 minutes. Remove from baking trays to cooling racks.
• Serve warm or at room temperature.

GRUYERE CHEESE PUFFS (GOUGèRES)

Steps:

• Preheat oven to 350 degrees F/175 C. Line two baking sheets with parchment paper.
• , cut the butter into small cubes. In a medium saucepan, pour water, milk, place the butter and salt. Bring to a boil over low heat. Once the butter is melted, remove the pan from heat and stir in the sifted flour. Stir the flour in with a wooden spatula until the mixture is smooth. Bring the pan over medium heat and stir the preparation with the spatula to dry it out. Once the mixture easily comes away from the sides and the saucepan's bottom, it is ready to remove from heat. Transfer the pate a choux to a bowl of the stand mixer with a flat beater attachment and let it cool for 1 to 2 minutes. Using the low speed, add eggs, one at a time. Before adding the next one, wait until the first egg is well incorporated into the dough. Add cheese and season with pepper and nutmeg. Mix well.
• Place the pate a choux dough in a pastry bag with Ateco plain pastry tip 806 and pipe about 28 mounds. Using a silicone brush, brush puffs with the beaten egg. Sprinkle with the grated cheese on top of each puff and bake the gougeres for 25 to 30 minutes.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

RUTH REICHL'S GOUGERES (YUMMY CHEESE PUFFS!) GREAT FOR HOLIDAY!

Steps:

• Preheat oven to 375 degrees.
• Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
• Remove from heat, let cool slightly, stir in flour, and mix well.
• Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
• Stir in eggs, one at a time until well combined.
• Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
• Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
• Bake in batches for 25 minutes or until puffed and golden.

GOUGèRES

Steps:

• Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
• Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
• Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.

GOUGèRES (CHOUX PASTRY CHEESE PUFFS) RECIPE

Steps:

• In a 3-quart stainless-steel saucier or saucepan, combine water (or milk), butter, and salt.
• Set over high and and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil).
• Remove from heat and add flour. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain (make sure to hunt down and smash out any stubborn ones).
• Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer; if you don't have a thermometer, other signs the dough is ready include a thin starchy film forming all over the inside of the saucier and the dough pulling together into a cohesive mass.
• To use a stand mixer: Transfer dough to a stand mixer fitted with the paddle attachment and beat at medium speed until dough registers 145°F (63°C) on an instant-read thermometer (you need the dough cool enough that it doesn't cook the eggs when they're added).
• Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop.
• Scrape down sides of mixer bowl, then add cheese, nutmeg, and black pepper. Mix at medium speed just until cheese and seasonings are fully incorporated, about 10 seconds.
• To finish dough by hand: Let dough cool in saucepan, stirring frequently, until it registers 145°F (63°C) on an instant-read thermometer. Add eggs 1 at a time, stirring well between additions until each egg is fully incorporated before adding the next, until a smooth, shiny paste forms. Mix in cheese, nutmeg, and black pepper until well combined.
• Scrape gougères batter into a pastry bag fitted with 1/2-inch pastry tip. At this point, the gougères batter can be held in the sealed pastry bag at room temperature for up to 2 hours.
• To Bake: Adjust oven rack to middle position and preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. If desired, pipe a dab of gougères batter under each of the 4 corners of the parchment to secure it in place.
• Pipe gougères batter onto parchment paper in 1 1/2-inch mounds. You should have enough batter to pipe 20 gougères.
• Using a moistened finger, gently press down any pointy tips on the mounds to smooth them out.
• Using a pastry brush, gently brush a light layer of egg wash on each mound, being careful not to let excess egg wash drip down onto the parchment. Alternatively, spray mounds lightly with nonstick cooking spray.
• Sprinkle a pinch of grated Gruyere on top of each mound, pushing down very gently to ensure it adheres to the surface.
• Bake until gougères are puffed, deeply golden brown, and feel hollow when lifted, 20 to 25 minutes. Turn off oven, crack the door open, and let stand for 30 minutes to dry and fully set the crust.
• Gougères are best served while still warm; if they cool down too much before serving, briefly reheat in a 350°F (177°C) oven before serving.

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
• Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
• Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
• Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.

GOUGèRES (FRENCH CHEESE PUFFS) RECIPE

Steps:

• Position the racks to divide the oven into thirds and preheat it to 425°F. Line two baking sheets with parchment paper.
• Bring the milk, butter, and salt to a boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium and, using a wooden spoon, immediately start stirring energetically. The dough will form into a ball and there will be a light film on the bottom of the pan. Keep stirring for another two minutes or so to dry the dough: Dry dough will make puffier puffs.
• Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment (or work by hand in a large bowl with a wooden spoon and elbow grease). Let the dough sit for a minute to cool, then add the eggs one by one, followed by the white, beating on medium speed until each one is incorporated before adding the next. The dough may look as though it's separating or falling apart -- just keep going, and by the time the egg white goes in, the dough will be smooth. Beat in the mustard, followed by the cheese. Give the dough a last mix-through by hand.
• Scoop or spoon out heaping tablespoon-sized balls of dough (I use a 1.5-tablespoon cookie scoop), and drop the dough on the prepared baking sheets, leaving about 2 inches between the mounds. (The scooped dough can be frozen on the baking sheets.)
• Slide the baking sheets into the oven and immediately turn the temperature down to 375°F. Bake for 15 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are puffed, golden, and firm enough to pick up, another 15 to 17 minutes. Serve immediately -- these are best directly from the oven. Storing: Although the puffs are best served hot out of the oven, they are still nice (although flatter) at room temperature that same day. If you want to keep baked puffs longer, freeze them and then reheat in a 350°F-oven for a few minutes.
• Make-Ahead/Freezer Instructions: Scoop the dough and freeze on a parchment-lined baking sheet, then pack them in an airtight container. You can bake them straight from the freezer; just give them a few more minutes in the oven.
• Note/Variation: Dorie adds 2/3 cup walnuts or pecans, lightly toasted and chopped, to these gougères. My family prefers them without nuts but it's a nice variation to try. Add them along with the cheese.

GOUGERES (FRENCH CHEESE PUFFS)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
• Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
• Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
• When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
• Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
• Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.