FRENCH CHEESE PUFFS (GOUGERES)
Recipe video above. Fabulous light-as-air cheesy puffs that are crusty on the outside, hollow and soft on the inside. In France, they're served as nibbles with pre dinner drinks, as finger food at gatherings and for dunking into soups and stews! (How to pronounce Gougeres)
Provided by Nagi
Categories Appetizer
Number Of Ingredients 10
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!
Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 197 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GOUGERES (FRENCH CHEESE PUFFS)
Provided by Olivia's Cuisine
Time 35m
Number Of Ingredients 9
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.
GRILLED CHEESE & PEPPER SANDWICHES
This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
CHEESE PUFFS (GOUGERES)
Provided by Food Network
Categories appetizer
Time 45m
Yield 24 cheese puffs
Number Of Ingredients 8
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.
GOUGERES (FRENCH CHEESE PUFFS)
Best served warm, these party-ready savory gougeres, or French cheese puffs, are baked golden and packed with Gruyere cheese.
Provided by Connie Salisbury Risner
Time 55m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 8.2 g, Cholesterol 95.4 mg, Fat 12.9 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 178.9 mg, Sugar 0.2 g
CACIO E PEPE CHEESE PUFFS
Ina Garten's 12th cookbook, "Modern Comfort Food," was published in October 2020. As always, she seemed to have her finger on the culinary zeitgeist: Comfort was the order of the day. These puffs, which she adapted from the Brooklyn chef Missy Robbins, combine the richness of classic gougères with the bite of black pepper and Parmesan.
Provided by Julia Moskin
Categories snack, finger foods, pastries, appetizer
Time 45m
Yield 40 to 50 puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
- In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don't allow it to boil.)
- Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
- Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
- Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
- Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
- Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)
CHEESE PUFFS GOUGèRES
Provided by Beth Hillson
Categories Bread Cheese Appetizer Cocktail Party Wheat/Gluten-Free Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 36 Puffs
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Combine the flour, cornstarch, xanthan gum, salt, and chile pepper in a medium mixing bowl.
- Combine the milk, water, and butter in a large saucepan over medium-high heat and bring to a boil. Remove from the heat. Add the dry ingredients and beat briskly with a wooden spoon until thoroughly incorporated. Return the saucepan to the stove and reduce the heat to low. The mixture will begin to pull away from the side of the pan. Stir for 3 to 4 minutes, letting any moisture evaporate.
- Remove from the heat and let stand at room temperature for about 5 minutes or until cooled slightly. Add the eggs one at a time, stirring briskly after each addition until the egg is thoroughly incorporated.
- Form the dough into 2-tablespoon size mounds and drop onto the baking sheets, leaving 1 to 2 inches between each puff. Top each with a generous tablespoon of cheese and sprinkle with salt and pepper to taste.
- Bake in the oven for 15 minutes. Reduce the temperature to 350°F and bake for 30 minutes longer, rotating the pans halfway through. Turn off the oven and prop open the oven door slightly. Let the puffs cool in the oven for an additional 30 minutes. Serve warm or at room temperature.
- These can be frozen for up to one month and reheated in a 350°F oven for about 8 minutes. (Do not thaw first.)
- VARIATIONS:
- Add 2 tablespoons chopped chives and 1/2 cup grated Parmesan cheese to the dough for an interesting appetizer. Slice the puffs horizontally and fill with shrimp, tuna, or chicken salad.
GOUGERES FRENCH CHEESE PUFFS
Make and share this Gougeres French Cheese Puffs recipe from Food.com.
Provided by CarolAnn
Categories < 30 Mins
Time 30m
Yield 3 dozen
Number Of Ingredients 9
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.
SALT AND PEPPER CHEESE PUFFS (GOUGèRES)
The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes. Sunset, DECEMBER 2003
Provided by dicentra
Categories < 60 Mins
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.
- Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.
- Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm.
Nutrition Facts : Calories 209.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 138.4, Sodium 163, Carbohydrate 12.4, Fiber 0.5, Sugar 0.3, Protein 7.8
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