Classic Gougères Recipes

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

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

CLASSIC GOUGERES RECIPE



Classic Gougeres Recipe image

Classic gougeres are pastries that incorporate gruyere cheese, making them savory and decadent.

Provided by Eric Ngo

Categories     side dish, appetizer, snack

Time 1h10m

Number Of Ingredients 9

4 large eggs (room temperature)
1 1/4 cup of water
3/4 cup of all-purpose flour
1/2 cup of butter
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of paprika
1/4 cup of hard grated cheese

Steps:

  • In a medium pan, add water, butter, sugar, salt, and cook on low heat until butter is melted. Once butter is melted, turn up to high heat until rolling boil is reached.
  • As soon as water starts to rise, turn off heat, and add flour all at once and start to mix with a stiff spatula. The finished texture will eventually look like "mashed potatoes".
  • Once "mashed potato" texture is reached, turn heat back on medium and continue mixing on medium heat for 1 minute.
  • Crack all of the eggs in a bowl and mix with a fork.
  • Slowly add eggs to "mashed potato" mixture in 3 steps to avoid mixing for too long. Add 1/3 of the eggs at a time and mix until eggs disappear into the dough. Repeat the same steps until all of the eggs are incorporated. Your dough (Pâte à choux) is ready when it is smooth and shiny.
  • Pipe small gougères on a nonstick baking tray or silicone mat. (if you have small peeks on the cream puffs, smooth them out by applying water on your fingers and patting them down a bit).
  • Top gougères with black pepper, paprika, and grated cheese.
  • Bake for 30-40 minutes in a preheated oven at 360F (depending on the size) and be sure to not oven the oven to prevent gougères from collapsing.
  • Remove from and allow 5min to cool down before eating.

Nutrition Facts : Calories 68 calories, Carbohydrate 4 g carbohydrates, Cholesterol 43 mg cholesterol, Fat 5 g fat, Fiber 0 g fiber, Protein 2 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 73 mg, Sugar 1 g, TransFat 0 g

CLASSIC GOUGèRES



Classic Gougères image

Provided by Molly Wizenberg

Yield Makes 2 dozen 1 1/2-inch Gougères

Number Of Ingredients 7

1 cup water
3 tablespoons unsalted butter, diced
3/4 teaspoon salt
1 cup unbleached all purpose flour
4 large eggs, chilled
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1/4 teaspoon freshly ground black pepper

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
  • Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and pepper.
  • Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
  • Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. DO AHEAD: Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.

CHEESE PUFFS (GOUGERES)



Cheese Puffs (Gougeres) image

Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.

Provided by Carolyn Bunkley

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
½ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon dried thyme
½ teaspoon chili powder
1 pinch cayenne pepper
1 cup whole milk
1 stick butter (cut into 1/2 inch cubes)
6 large eggs (at room temperature)
½ cup grated Parmesan or Romano cheese
¾ cup grated Gruyere cheese
1 ounce pepperoni, diced
2 tablespoons milk
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g

GRUYERE GOUGERES



Gruyere Gougeres image

Classic Gruyere gougeres. A savory version of choux paste, the base for cream puffs and chocolate eclairs. One of my favorite hors d'oeuvres.

Provided by krazygrrl9

Categories     Appetizers and Snacks     Pastries

Time 52m

Yield 15

Number Of Ingredients 9

1 cup water
½ cup unsalted butter
½ teaspoon white sugar
1 cup all-purpose flour
¾ cup grated Gruyere cheese
⅛ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
2 tablespoons grated Gruyere cheese
3 eggs, or more as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
  • Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
  • Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
  • Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
  • Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 6.6 g, Cholesterol 55.9 mg, Fat 9.1 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 35 mg, Sugar 0.3 g

More about "classic gougères recipes"

CLASSIC GOUGèRES RECIPE | BON APPéTIT
classic-gougres-recipe-bon-apptit image
2013-07-12 Step 2. Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; …
From bonappetit.com
3.7/5 (41)
Servings 24
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
  • Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and pepper.
  • Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
  • Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. DO AHEAD Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.


GOUGèRES RECIPE - JACQUES PéPIN | FOOD & WINE
2013-12-07 Instructions Checklist. Step 1. Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden …
From foodandwine.com
5/5
Servings 30
  • Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
  • Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
  • Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.


8 SAVOURY EASY-TO-DO FRENCH RECIPES - BEST OF FRANCE
2021-04-20 Gougères are baked savoury choux pastry made of choux dough mixed with cheese and are a perfect appetizer! They are crispy on the outside and soft inside with a cheese flavour. A story states that gougères were invented in the 17th Century by a pastry chef in Burgundy. Enjoy the gougères with a glass of bubbly Champagne. You can find the full recipe
From bestoffrance.ca


CLASSIC GOUGERES - MODERNIST COOKING AT HOME
Classic Gougeres. Nothing modernist about this recipe, but it’s one of my favorites and a staple at nearly every dinner party I host. The smell of the baking Gruyere covers up anything else you may have been frying, cooking, or um…burning. They are great as an appetizer giving your guests a good base for a nice bottle of champagne or a cocktail before dinner. This is a really …
From modernistcookingathome.com


CLASSIC GOUGERES- TFRECIPES
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 …
From tfrecipes.com


HOW TO MAKE CLASSIC GOUGèRES (FRENCH CHEESE PUFFS!) - FOOD ...
STORAGE & MAKE-AHEAD TIPS: Classic gougères can be made up to 2 days ahead of serving. Once baked, let the gougères cool completely on a rack, then store refrigerate in an airtight container. Before serving, rewarm in a 325°F (160°C) oven for 5 to 8 minutes. Let cool on a rack for 5 minutes, then serve.
From foodnouveau.com


DISCOVERNET | CLASSIC GOUGERES RECIPE
2022-01-23 Cream cheese for filling gougères. In a medium pan, add water, butter, sugar, salt, and cook on low heat until butter is melted. Once butter is melted, turn up to high heat until rolling boil is reached. As soon as water starts to rise, turn off heat, and add flour all at once and start to mix with a stiff spatula.
From discovernet.io


CLASSIC GRUYèRE GOUGèRES: A MAKE-AHEAD PARTY SNACK FOR ...
2013-11-20 Classic Gruyère Gougères: A make-ahead party snack for holiday entertaining . I ’ve spent the past two weeks preparing myself for the upcoming holidays by stocking a sizeable portion of my deep freeze with an assortment of homemade chewy caramel candies, sugar and gingerbread cookie doughs, pie crusts, soups for quick and nourishing weeknight dinners, and …
From simplebites.net


GOUGèRES | KING ARTHUR BAKING
Recipes; Pastry; Gougères. 4 Reviews 4.5 out of 5 stars. Share. Share on Facebook; Share by Email; Share on Pinterest; Share on Twitter; These classic French cocktail-hour pastries are a cheese-lover’s delight. They’re best made with a strong hard cheese, like Gruyère or sharp cheddar. Be careful: once you make these once, you might not be able to stop yourself from …
From kingarthurbaking.com


ALAIN DUCASSE'S GOUGèRES RECIPE - FOOD & WINE
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and …
From foodandwine.com


CLASSIC GOUGèRES | WILLIAMS SONOMA
To form the gougères, spoon the paste into a pastry bag fitted with a plain tip 1/2 inch (12 mm) in diameter. (If you don't have a pastry bag and tip, use a teaspoon.) Pipe mounds of the paste about 1 inch (12 mm) in diameter and 1/2 inch high (2.5 cm) onto the prepared baking sheets, spacing the mounds 2 inches (5 cm) apart.
From williams-sonoma.com


CLASSIC GOUGèRES RECIPE | RECIPE | RECIPES, FOOD, GOUGERES ...
May 15, 2019 - 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, …
From pinterest.ca


THIS FRENCH APPETIZER CLASSIC WILL NEVER GO OUT OF STYLE ...
2020-12-24 Classic Gougères. Whether you take yours with Parmesan and Gruyère or prefer the slightly less nutty white cheddar rendition, there are absolutely gougères out there designed with you in mind. Remember: Easy, easy, easy. Here’s the step-by-step you’d need for any choux pastry, with images to check your work against if you tackle any of our beloved cheese puffs. …
From blog.williams-sonoma.com


GOUGERES - CLASSIC FRENCH CHEESE PUFFS - CASUAL FOODIST
2021-02-18 Gougeres are a classic French appetizer made from pate a choux dough. Discover how to make authentic French cheese puffs at home using this easy recipes for gougeres. Preheat oven to 425 degrees. In a medium saucepan heat water, butter and salt over medium heat until butter is melted.
From casualfoodist.com


GOUGèRES FRENCH CHEESE PUFF APPETIZER RECIPE
2022-02-07 Gougères are delicate miniature cheese puffs from France. Usually made with Gruyère cheese, they have many variations, but they all boil down to an airy cheese pastry based on a deliciously seasoned choux dough. Our recipe for classic gougères is pretty straightforward and doesn't require a lot of technical knowledge, so don't be intimidated by the choux dough …
From thespruceeats.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #appetizers     #breads     #french     #european

Related Search