French Cheese Puffs Recipes

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FRENCH CHEESE PUFFS (GOUGERES)



French Cheese Puffs (Gougeres) image

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

1 cup (250ml) water
80g / 5.5 tbsp butter (, unsalted, cut into 1.5 cm / 0.5" cubes)
1 cup (150g) flour (, plain / all purpose)
3/4 tsp salt (, kosher/cooking salt)
Pinch nutmeg ((powder or freshly grated))
Pinch black pepper
4 eggs ((~60 - 65g / 2oz each))
200g / 2 cups Gruyère cheese (, freshly shredded (Note 1))
50g / 1/2 cup Gruyere cheese, extra (, freshly shredded (Note 1))
1 egg yolk (, for brushing)

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

CHEESE PUFFS (GOUGERES)



Cheese Puffs (Gougeres) image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 24 cheese puffs

Number Of Ingredients 8

1/2 cup milk
1 stick (4 ounces/113 grams) unsalted butter, cut into pieces
1 tablespoon sugar
1 teaspoon salt
1 cup (120 grams) all-purpose flour
3 to 4 large eggs, at room temperature
1 cup grated Cheddar cheese
1/2 cup grated Gruyere cheese

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.

GOUGèRES (FRENCH CHEESE PUFFS)



Gougères (French Cheese Puffs) image

Gougères are savory cheese puffs made from pâte à choux with a generous amount of cheese folded in. Slightly warm, with a crisp shell and a cheesy interior, they're the perfect little bite to serve with sparkling wine or cocktails.

Categories     Appetizers

Time 50m

Yield 28 to 30

Number Of Ingredients 8

1 cup low-fat milk (or ½ cup whole milk + ½ cup water)
1 stick (½ cup) unsalted butter, cut into 4 pieces
1 teaspoon salt
1 cup all-purpose flour, spooned into measuring cup and leveled-off
4 large eggs, at room temperature
1 large egg white, at room temperature
2 teaspoons Dijon mustard
2 cups coarsely grated cheese, such as Comté, Gruyère and/or sharp cheddar

Steps:

  • Position the racks to divide the oven into thirds and preheat it to 425°F. Line two baking sheets with parchment paper.
  • Bring the milk, butter, and salt to a boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium and, using a wooden spoon, immediately start stirring energetically. The dough will form into a ball and there will be a light film on the bottom of the pan. Keep stirring for another two minutes or so to dry the dough: Dry dough will make puffier puffs.
  • Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment (or work by hand in a large bowl with a wooden spoon and elbow grease). Let the dough sit for a minute to cool, then add the eggs one by one, followed by the white, beating on medium speed until each one is incorporated before adding the next. The dough may look as though it's separating or falling apart -- just keep going, and by the time the egg white goes in, the dough will be smooth. Beat in the mustard, followed by the cheese. Give the dough a last mix-through by hand.
  • Scoop or spoon out heaping tablespoon-sized balls of dough (I use a 1.5-tablespoon cookie scoop), and drop the dough on the prepared baking sheets, leaving about 2 inches between the mounds. (The scooped dough can be frozen on the baking sheets.)
  • Slide the baking sheets into the oven and immediately turn the temperature down to 375°F. Bake for 15 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are puffed, golden, and firm enough to pick up, another 15 to 17 minutes. Serve immediately -- these are best directly from the oven. Storing: Although the puffs are best served hot out of the oven, they are still nice (although flatter) at room temperature that same day. If you want to keep baked puffs longer, freeze them and then reheat in a 350°F-oven for a few minutes.
  • Make-Ahead/Freezer Instructions: Scoop the dough and freeze on a parchment-lined baking sheet, then pack them in an airtight container. You can bake them straight from the freezer; just give them a few more minutes in the oven.
  • Note/Variation: Dorie adds ⅔ cup walnuts or pecans, lightly toasted and chopped, to these gougères. My family prefers them without nuts but it's a nice variation to try. Add them along with the cheese.

Nutrition Facts : ServingSize 1 Gougère, Calories 92, Fat 7 g, Carbohydrate 4 g, Protein 4 g, SaturatedFat 4 g, Sugar 1 g, Fiber 0 g, Sodium 82 mg, Cholesterol 43 mg

GOUGèRES (FRENCH CHEESE PUFFS) RECIPE



Gougères (French Cheese Puffs) Recipe image

These French Gougères are a perfect appetizer course for any meal. Add a European flair to your next meal with these cheesy treats.

Provided by Rebecca Franklin

Categories     Appetizer

Time 40m

Number Of Ingredients 9

1 cup water
8 tablespoons butter, cut into half-inch pieces
1/2 teaspoon salt
1 cup all-purpose flour, sifted
4 large eggs
1 1/2 cups Gruyere cheese, shredded
3 tablespoons Parmesan cheese, grated
1/8 teaspoon nutmeg, freshly grated
1/4 teaspoon black pepper

Steps:

  • Gather the ingredients.
  • Position 2 racks in the upper and lower third of the oven. Preheat the oven to 375 F. Line 2 baking sheets with parchment or silicone baking mats. Set aside.
  • In a large saucepan, bring water, butter, and salt to a rolling boil. Once the butter has melted, add the flour.
  • Stir the mixture until a sticky dough ball forms and begins pulling away from the sides of the pan, about 1 minute.
  • Reduce heat to low heat and cook, stirring continually, until the mixture begins to dry out a bit, 1 to 1 1/2 minutes. Remove from heat and set aside for 5 minutes.
  • Beat the eggs into the flour mixture, one at a time, until fully incorporated before adding the next.
  • Mix in the cheeses, nutmeg, and pepper.
  • Place heaping teaspoonfuls of dough onto the prepared baking sheets leaving one inch of room between each. Alternatively, use a pastry bag and a round tip to pipe the dough, or just snip the bottom of the bag and pipe.
  • Bake, rotating the sheets halfway through, until the gougères are golden brown and puffed, 25 to 30 minutes. Serve immediately.

Nutrition Facts : Calories 105 kcal, Carbohydrate 5 g, Cholesterol 56 mg, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, Sodium 160 mg, Sugar 0 g, Fat 8 g, ServingSize 10 cheese puffs (10 servings), UnsaturatedFat 0 g

GOUGERES FRENCH CHEESE PUFFS



Gougeres French Cheese Puffs image

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

5 tablespoons butter
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon freshly ground nutmeg
1 cup water, plus
1/2 teaspoon water, divided
1 cup all-purpose flour
1 cup grated gruyere cheese
5 large eggs, at room temperature (very important)

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.

GOUGERES (FRENCH CHEESE PUFFS)



Gougeres (French Cheese Puffs) image

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

½ cup water
3 tablespoons unsalted butter, cut into cubes
¼ teaspoon salt
1 pinch chili powder
½ cup all-purpose flour
2 large eggs
¾ cup grated Gruyere cheese, divided

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

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

FRENCH CHEESE PUFFS



FRENCH CHEESE PUFFS image

Categories     Phyllo/Puff Pastry Dough

Number Of Ingredients 8

1/2 cup (125ml) water
3 tablespoons (40g) butter, salted or unsalted, cut into cubes
1/4 teaspoon salt
big pinch of chile powder, or a few turns of freshly-ground black pepper
1/2 cup (70g) flour
2 large eggs
12 chives, finely-minced (or 1 to 2 teaspoons minced fresh thyme)
3/4 cup (about 3 ounces, 90g) grated cheese (See above for ideas)

Steps:

  • You should have all the ingredients ready to go before you start. Don't let the water and butter boil away while you grate the cheese. Second is to let the batter cool for a few minutes before adding the eggs so you don't 'cook' them. Make sure when you stir in the eggs that you do it vigorously. 1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper. 2. Heat the water, butter, salt, and chile in a saucepan until the butter is melted. 3. Dump in the 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 two minutes. 4. Add the eggs, one at a time, stirring quickly to make sure the eggs don't 'cook.' The batter will first appear lumpy, but it will smooth out. 5. Add about 3/4s of the grated cheese and the chives, and stir until well-mixed. 6. Scrape the mixture into a pastry bag pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato. 7. Top each puff with a bit of the remaining cheese, then pop the baking sheet in the oven. 8. Bake for 10 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they're completely golden brown. Serving: The puffs are best served warm, and if making them in advance, you can simply pipe the gougères on baking sheets and cook right before your guests arrive, or reheat the baked cheese puffs in a low oven for 5-10 minutes before serving. A bit of troubleshooting: The problem folks have with pâte à choux is them being deflated. The usual causes are too much liquid (eggs), or underbaking. Make sure to use large eggs, not extra-large or jumbo. And bake the puffs until they're completely browned up the sides so they don't sink when cooling.

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