Gougere Cheese Pastry Food

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CLASSIC GOUGèRES



Classic Gougères image

These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it's easiest to freeze them directly on the baking sheet if you've got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.

Provided by Melissa Clark

Categories     dinner, finger foods, appetizer

Time 45m

Yield 5 1/2 dozen

Number Of Ingredients 7

4 tablespoons/57 grams unsalted butter (1/2 stick)
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
1 cup/136 grams bread flour
4 large eggs, at room temperature
5 ounces/142 grams shredded Gruyère
1/3 cup/50 grams grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 0 grams, TransFat 0 grams

GOUGèRES



Gougères image

These two-cheese (Gruyere and Parmesan) bites-originally from France-are a great appetizer to include on your dinner table for any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes about 30

Number Of Ingredients 8

1/2 cup water, plus more if needed
1/2 stick unsalted butter
1/2 teaspoon sugar
1/4 teaspoon coarse salt
1/2 cup all-purpose flour
2 large eggs, plus 1 egg yolk for brushing
1 ounce Parmesan cheese, grated (1/4 cup)
2 ounces Gruyere cheese, coarsely grated (3/4 cup)

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.

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