Classic Gougeres Food

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.

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

GOUGERE

Steps:

• Preheat oven to 375 degrees. Butter a nine-inch flan ring or a cake tin that has a removable bottom.
• Combine water, salt and butter in a saucepan. Simmer until the butter melts, then bring to a boil. Remove from heat and add the flour all at once. Beat vigorously with a wooden spoon until the paste is smooth and leaves the sides of the pan. Place over low heat and cook, stirring, until the mixture begins to film the bottom of the pan.
• Remove from heat and beat in the eggs one at a time, beating well to thoroughly incorporate each. (The paste can be put into the bowl of a food processor and the eggs added one at a time and processed with the steel blade until blended.)
• Transfer paste to a mixing bowl and add the remaining ingredients. Spoon rounded tablespoons of this mixture close together in a ring inside the cake ring or flan ring. Place in the middle of the oven and bake for about one hour, until the gougere is brown and firm to the touch. Cool briefly and serve.