Gougeres Cheese Puffs With Chives Recipes

FRENCH CHEESE PUFFS (GOUGERES)

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!

GOUGèRES (FRENCH CHEESE PUFFS)

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.

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.

CHEESE PUFFS (GOUGERES)

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.

ASIAGO GOUGèRES

Steps:

• Preheat oven to 425F. Bring the water, butter, salt, and pepper to a boil in a medium saucepan, stirring occasionally. Turn heat to medium-low, add the flour all at once and stir vigorously with a wooden spoon or spatula until mixture pulls away from the sides of the pot and forms a smooth, pasty ball. Continue cooking and stirring for 1 minute after dough has smoothed out.
• Transfer dough ball to the bowl of an electric stand mixer and beat on low speed for 2-3 minutes to cool slightly. Add eggs, one at a time, mixing on medium speed after each addition, and scraping the bowl well. Batter will appear lumpy at first, but will smooth out after a minute or two. Add the grated cheese and chives and mix until combined.
• Drop the dough by the tablespoonful on a baking sheet, at least 2" apart. Bake for 10 minutes, then turn the oven down to 375F and bake for an additional 15 to 20 minutes, until golden brown.
• For an all-american twist, substitute a sharp cheddar cheese for the asiago.

GOUGèRES (FRENCH CHEESE PUFFS) RECIPE

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.

GOUGERES (CHEESE PUFFS) WITH CHIVES

Steps:

• 1. Preheat Oven to 375 degrees F
• 2. Line one large or two small baking sheets with parchment paper or silpat
• 3. In a medium sauce pan combine the water, milk, butter and salt and bring to a boil. Once fully melted dump in all the flour at once and stir it with a wooden spoon until you have a smooth dough. Continue to stir over low heat until it dries out and pulls away from the pan in one mass - about 2-3 minutes. Scrape the dough into a bowl, allow to cool slightly before beating the eggs into the dough, one at a time. Add the cheese, chives, salt & pepper.
• 4. Using two tablespoons (dipping in warm water as you go), place tablespoon size mounds onto the baking sheets, two inches apart. Sprinkle with cheese and bake for 20-25 minutes, or until puffed and golden brown. Serve warm!
• 5. Time: one hour Yield: two dozen

GOUGERES (FRENCH CHEESE PUFFS)

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.

GRUYERE CHEESE PUFFS (GOUGèRES)

Steps:

• Preheat oven to 350 degrees F/175 C. Line two baking sheets with parchment paper.
• , cut the butter into small cubes. In a medium saucepan, pour water, milk, place the butter and salt. Bring to a boil over low heat. Once the butter is melted, remove the pan from heat and stir in the sifted flour. Stir the flour in with a wooden spatula until the mixture is smooth. Bring the pan over medium heat and stir the preparation with the spatula to dry it out. Once the mixture easily comes away from the sides and the saucepan's bottom, it is ready to remove from heat. Transfer the pate a choux to a bowl of the stand mixer with a flat beater attachment and let it cool for 1 to 2 minutes. Using the low speed, add eggs, one at a time. Before adding the next one, wait until the first egg is well incorporated into the dough. Add cheese and season with pepper and nutmeg. Mix well.
• Place the pate a choux dough in a pastry bag with Ateco plain pastry tip 806 and pipe about 28 mounds. Using a silicone brush, brush puffs with the beaten egg. Sprinkle with the grated cheese on top of each puff and bake the gougeres for 25 to 30 minutes.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

CHEESE PUFFS GOUGèRES

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.