Classicgougeres Recipes

CHEESE PUFFS (GOUGERES)

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.

CLASSIC GOUGERES RECIPE

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.

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.