Cheddar Dill Gougères Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEDDAR GOUGERES



Cheddar Gougeres image

Gougeres-French cheesy cream puffs-are usually made with Gruyere cheese but I often substitute with the sharpest cheddar I can find for bolder flavor. Make this recipe your own with the cheese of your choice. -Bridget M. Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 8

1 cup water
1/4 cup butter, cubed
2-1/2 teaspoons kosher salt, divided
1 cup all-purpose flour
4 large eggs
1-1/2 cups shredded sharp cheddar cheese
1/2 cup minced fresh chives
2 garlic cloves, minced

Steps:

  • In a large saucepan, bring the water, butter and 1/2 teaspoon salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese, chives and garlic., Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Sprinkle with remaining salt. Bake at 375° for 14-16 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 176mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHEDDAR DILL PUFFS



Cheddar Dill Puffs image

Categories     Bread     Cheese     Herb     Bake     Cocktail Party     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 9

1 cup water
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
6 oz extra-sharp Cheddar (preferably yellow), finely grated (1 1/2 cups)
2 tablespoons finely chopped fresh dill
Special Equipment
parchment paper (optional); a pastry bag fitted with 1/2-inch plain tip (optional)

Steps:

  • Preheat oven to 375°F.
  • Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill.
  • Line 2 large baking sheets with parchment or lightly butter sheets. Fill pastry bag with batter and pipe 15 (1-inch-diameter) mounds (or spoon level tablespoons) 1 inch apart onto each sheet. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Make more puffs in same manner. Serve warm.

CHEDDAR-WALNUT GOUGèRES



Cheddar-Walnut Gougères image

Gougères, small cheese puffs made from the same neither-sweet-nor-savory dough you'd use for cream puffs or éclairs, are my favorite pre-dinner nibble with wine. They're slightly crusty on the outside, custardy on the inside and, because I add mustard and chopped nuts, surprising. The traditional cheese for these is French Comté or Swiss Gruyère, but lately I've been using shredded sharp American Cheddar, which makes them a tad more tender and gives them a little edge, nice in a morsel that's meant to whet your appetite. I like these a few minutes out of the oven, but room temperature puffs have legions of fans as well. It's good to know that raw puffs freeze perfectly (pack them into an airtight container as soon as they're solidly frozen) and bake perfectly from the freezer. Arrange them on a lined baking sheet and leave them on the counter while you preheat the oven.

Provided by Dorie Greenspan

Categories     snack, finger foods, pastries, appetizer

Time 1h

Yield About 55 gougères

Number Of Ingredients 8

1/2 cup/115 grams unsalted butter (1 stick), cut into 4 chunks
1/2 cup/120 milliliters whole milk (or water)
1/2 teaspoon fine sea salt
1 cup/130 grams all-purpose flour
4 large eggs, at room temperature, plus 1 large egg white, at room temperature
2 teaspoons Dijon mustard
1 1/2 cups/150 grams loosely packed shredded sharp Cheddar (or a mix of Comté, Gruyère, Swiss, Jack or other semifirm cheeses)
2/3 cup/80 grams lightly toasted finely chopped walnuts

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.

CHEDDAR DILL GOUGèRES



Cheddar Dill Gougères image

Made these with some fresh dill I had on hand. Super yummy! I didn't have a hand mixer with a paddle attachment, so I just used a wooden spoon and mixed it by hand. That may have affected how light or "airy" they were, but they were still delicious!

Provided by elisechristiane

Categories     Breads

Time 1h10m

Yield 25 gougères

Number Of Ingredients 9

1/2 cup water
1/2 cup skim milk
1/2 cup unsalted butter, cut into tablespoons
1 large pinch kosher salt
1 cup all-purpose flour
4 large eggs
1 cup cheddar cheese, plus more for sprinkling
1 teaspoon dill, plus more for sprinkling
fresh ground pepper

Steps:

  • Preheat the oven to 400. Line two baking sheets with parchment paper.
  • In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
  • Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
  • Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
  • Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.
  • The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.

Nutrition Facts : Calories 82.4, Fat 6, SaturatedFat 3.5, Cholesterol 44.4, Sodium 43.1, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 2.9

More about "cheddar dill gougères recipes"

CHEDDAR DILL PUFFS - TAMING OF THE SPOON
Nov 14, 2014 Preheat oven to 375 degrees F. In a large heavy saucepan over medium heat, cook the water, butter, and salt. Bring to a simmer and cook …
From tamingofthespoon.com
  • In a large heavy saucepan over medium heat, cook the water, butter, and salt. Bring to a simmer and cook until the butter melts, stirring to combine. Then add flour all at once and cook, stirring vigorously with a wooden spoon. The mixture should start to come together and pull away from the side of the pan after about 2 minutes. Remove from heat and cool slightly, about 3 minutes.
  • One at a time, add 4 eggs, beating well after each addition. The batter will separate at first but will become smooth as each egg is mixed in. The mixture should be glossy and just stiff enough to hold soft peaks. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill.
  • Line 2 large baking sheets with parchment paper. Using a 1 to 1 1/2 inch diameter scoop, drop the batter by scoopfuls onto the prepared baking sheets, spacing the mounds about 1 inch apart. Bake until the cheddar puffs are golden brown, crisp when tapped, and are puffed up, 25 to 30 minutes. Be sure to switch the baking sheets between the oven racks and rotate them 180 degrees halfway through baking to promote even baking. Serve warm.


HERB & CHEDDAR GOUGèRES - EATINGWELL
Apr 18, 2024 The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a …
From eatingwell.com
  • Position racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.
  • Combine water, butter and salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour and mix vigorously with a wooden spoon to form a smooth dough. Cook, stirring, for 2 minutes. The dough should dry out slightly and pull away from the pan.
  • Scrape the dough into a medium bowl and let cool for 2 minutes. Using a wooden spoon, beat eggs one at a time into the dough, beating thoroughly after each addition. The batter will separate after each egg, but keep stirring: it will come back together. Add cheese, mustard, thyme and rosemary and fold to combine.
  • Transfer the dough to a pastry bag fitted with a round 3/8- to 3/4-inch pastry tip (or use a gallon-size plastic bag with about 3/4 inch snipped off a corner). Pipe 25 small mounds of dough onto each prepared baking sheet, making each a littler wider than a quarter.


GOUGERES – FRENCH CHEESE PUFFS (FINGER FOOD!)
Dec 6, 2019 Gougeres recipe – French Cheese Puffs! This Gougeres recipe comes to you via the hostess of a charming bed & breakfast called La Saura in Burgundy, France. We had a week long stay there just a couple of months …
From recipetineats.com


DORIE GREENSPAN'S GOUGèRE RECIPE | WILLIAMS SONOMA
Related Recipes. Gougères > White Cheddar and Chive Gougères > Classic Gougères > Directions: Preheat an oven to 350°F (180°C). If you want to bake all of the puffs at once, position the racks to divide the oven into thirds and line 2 …
From williams-sonoma.com


CHEDDAR CHEESE PUFFS (GOUGERES) | TASTY APPETIZER IDEA!
Oct 6, 2022 Cheddar Cheese Puffs (Gougeres) These cheese puffs start with choux dough – the same kind of dough that is used for sweet treats like cream puffs and eclairs. However, instead of going with a sweet filling, that dough …
From spicedblog.com


CHEDDAR CHEESE GOUGèRES | BUTTER LOVES COMPANY
Dec 27, 2015 Ingredients 1/2 cup whole milk 1/2 cup water 8 tablespoons (1 stick) unsalted butter, at room temperature 3/4 teaspoon table salt
From butterlovescompany.com


CHEDDAR GOUGèRES RECIPE - VERONICA PEDRAZA - FOOD
Apr 20, 2021 Preheat the oven to 425° and position racks in the upper and middle thirds. Lightly butter 2 large baking sheets. In a large saucepan, combine the butter, water and salt and bring to a boil.
From foodandwine.com


GOUGèRES (CHEESE PUFFS) - THE ENDLESS MEAL
Oct 18, 2023 Gougères (also known as cheese puffs) are crispy on the outside, soft on the inside, and full of white cheddar flavor. Quite literally, they're amazeballs! #theendlessmeal #gougeres Easy to make! ... The wonderful …
From theendlessmeal.com


CHEDDAR CHEESE PUFFS (GOURGèRES) RECIPE - SIMPLY …
Nov 20, 2024 5-ingredient cheddar cheese puffs, also called gourgères, are a light and airy appetizer for any occasion. ... Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford …
From simplyrecipes.com


CHEDDAR GOUGèRES - CABOT CREAMERY
Directions. PREHEAT oven to 425 and line two large baking sheets with parchment paper or silpat liners.; BRING the butter, milk, water, and salt to a boil in a medium saucepan over high heat.Once boiling, add the flour and …
From cabotcreamery.com


BEST CHEESE PUFFS RECIPE - HOW TO MAKE CHEESE PUFFS
Nov 6, 2024 Step 1 Preheat oven to 400° and line a baking sheet with parchment paper. Step 2 In a medium saucepan, combine water, butter, salt, sugar, and white pepper if using, and bring to a boil. Add the ...
From delish.com


ALAIN DUCASSE'S GOUGèRES RECIPE - FOOD & WINE
Apr 30, 2023 On the sweet front, choux pastry is used to make éclairs and profiteroles, aka cream puffs; for chef Alain Ducasse's savory gougères, the dough is enriched with Gruyère and pepper.
From foodandwine.com


CHEDDAR DILL GOUGèRES - CHERRY TEA CAKES
Add the cheddar cheese, dill and pepper. Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
From cherryteacakes.com


HAVARTI CHEESE PUFFS RECIPE (GOUGèRES) - SWEET & SAVORY
Oct 23, 2023 1. Make the cooked dough . Combine water, butter and salt along with spices in a medium (2.5qt) saucepan.Bring the mixture to a boil over medium-high heat. Once the butter is melted and the mixture is boiling, …
From sweetandsavorybyshinee.com


CHEESE PUFFS (GOUGERES) RECIPE - BAKING A MOMENT
Dec 3, 2019 Cheddar Gougeres. Prep Time: 15 minutes mins. Cook Time: 25 minutes mins. Total Time: 40 minutes mins. Print Recipe Leave a Review Save Recipe Saved! Ingredients 1/2 cup water 1/2 cup milk 1/2 cup 1 stick unsalted …
From bakingamoment.com


Related Search