Gruyere And Rosemary Gougeres 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

GRUYERE AND ROSEMARY GOUGERES



Gruyere and Rosemary Gougeres image

Make and share this Gruyere and Rosemary Gougeres recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h3m

Yield 24 serving(s)

Number Of Ingredients 9

3/4 cup milk
6 tablespoons unsalted butter, cut up
1 cup all-purpose flour
5 large eggs, divided
1/2 cup shredded gruyere cheese
2 teaspoons finely chopped fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Position a rack in the center of the oven.
  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • Bring the milk and butter to a simmer in a heavy-bottomed medium saucepan over medium heat, stirring constantly to be sure the butter is completely melted by the time the milk simmers.
  • Add the flour, all at once, and stir with a wooden spoon to make a thick paste.
  • Decrease heat to low.
  • Stir constantly until the paste comes together into a ball and films the bottom of the saucepan, about 1 minute.
  • Adjust the heat as necessary so the paste cooks without burning.
  • The idea here is to force off excess moisture, in the form of steam, from the paste in order to make a crisper pastry; remove the saucepan from the heat.
  • Whisk 4 of the eggs in a bowl to combine them.
  • One-fourth at a time, stir the beaten eggs into the hot dough in the saucepan, and stir well until the dough comes together into a glossy mass.
  • Stir in the Gruyere, rosemary, mustard, salt, and pepper.
  • Transfer the warm dough to a pastry bag fitted with a 1/2-inch plain tip.
  • Pipe 25 walnut-size balls of dough, about 1 inch apart, onto the baking sheet.
  • Or drop the dough from a teaspoon onto the sheet.
  • Beat the remaining egg well with a pinch of salt.
  • Lightly brush some of the egg glaze on the mounds of dough, being sure that the egg does no drip down onto the sheet.
  • Bake until the balls are puffed and golden brown, 20-25 minutes.
  • If the gougeres have not baked long enough, they will deflate when taken from the oven, so bake for at least 20 minutes before checking them.
  • Remove the sheet from the oven.
  • Pierce each gougere with the tip of a small knife (this releases the steam from the interiors of the puffs and helps crisp them).
  • Return to the oven and continue baking until the gougeres are crisp, 5-8 minutes.
  • Let cool briefly on the baking sheet.

Nutrition Facts : Calories 73.9, Fat 5, SaturatedFat 2.8, Cholesterol 49.9, Sodium 79.8, Carbohydrate 4.5, Fiber 0.2, Sugar 0.1, Protein 2.8

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