Gruyere Puff Recipes

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.

GRUYèRE PUFF

Steps:

• Heat oven to 400 degrees.
• Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
• In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.

GRUYèRE CHEESE PUFFS

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Butter and flour 2 large baking sheets. Combine 1 cup water, butter, salt, and pepper in heavy medium saucepan; bring to boil over medium-high heat. Add flour and stir vigorously with wooden spoon until mixture forms smooth ball. Continue stirring until film forms over bottom of saucepan, about 2 minutes. Remove pan from heat. Beat in mustard. Beat in eggs 1 at a time. Beat in cheese.
• Drop batter by heaping teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart; bake 15 minutes. Reverse position of sheets and bake until puffs are golden brown, about 5 minutes longer. Serve hot.

GRUYERE CHEESE PUFFS

Steps:

• Adjust rack in lower third of oven; preheat oven to 400 degrees. Grease and flour a large baking sheet. Cut the cheese into/4-inch cubes.
• Bring the water and butter to a rolling boil in a saucepan. Add the flour all at once and stir vigorously with a wooden spoon until mixture is smooth and comes together in a ball. Transfer mixture to a bowl to cool slightly. Add eggs, 1 at a time, beating well after each addition. Add the bacon, parsley and cheese cubes.
• Spoon the batter into a pastry bag fitted with a 1/2-inch plain pastry tip and pipe out small mounds, 1-inch in diameter (about 2 teaspoons each), on the prepared baking sheet. Leave about 1-inch space between each mound to allow for expansion. (Or spoon small mounds onto prepared baking sheet.).
• Bake 25 to 35 minutes, or until golden. For crisper puffs, pierce sides with tip of paring knife, return to oven and bake 5 to 10 minutes longer.
• Serve hot. Or cool on wire rack, store in a sturdy plastic container with a tight-fitting lid and freeze up to 2 weeks.
• To recrisp, place frozen cheese puffs on a baking sheet in a preheated 325-degree oven until hot, about 10 minutes.

GRUYERE PUFF RING

Steps:

• Heat oven to 400°F.
• Heat milk and margarine to rolling boil in 2-quart saucepan.
• Stir in flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• Beat in the eggs, all at once; continue beating until smooth and thickened.
• Beat in 1/2 cup of the Gruyere cheese and the Parmesan cheese.
• Drop 3/4 of the dough by TABLESPOONS into 8 mounds to form a circle on greased cookie sheet.
• (Each mound of dough should just touch the next one.) Drop a TEASPOON of remaining dough onto center of each mound.
• Sprinkle with remaining Gruyere cheese.
• Bake on center oven rack until ring is puffed and golden, 30 to 35 minutes.
• 1 ring (8 servings) 205 calories per serving.
• Betty Crocker's Cookbook.

SPINACH GRUYERE PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F.
• Drain spinach well, pressing between layers of paper towels to remove excess moisture.
• Melt 2 tablespoons butter in a skillet over medium heat.
• Add mushrooms and cook, for 5 minutes.
• Stir together spinach, mushrooms and cheese; set aside.
• Roll 1 pastry sheet into a 13 by 11-inch rectangle.
• Melt remaining 2 tablespoons butter.
• Brush 1/2 melted butter over pastry.
• Spread 1/2 spinach mixture over butter.
• Roll-up, jellyroll fashion, starting with the long side.
• Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.)
• Cut rolls into 1/4-inch thick slices.
• Place on lightly greased baking sheets.
• Bake for 15 to 20 minutes, or until golden brown.

GRUYERE-MUSHROOM PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
• Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
• Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
• Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
• Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

POTATO GRUYERE PUFFS

Steps:

• Cook the potatoes in boiling salted water until soft; drain.
• Mash and season with salt, pepper and nutmeg.
• Mix in the flour.
• Form into little dumplings using two soup spoons dipped into melted butter before forming each dumpling.
• Place the puffs into a baking dish.
• Pour the cream over and sprinkle with cheese.
• Bake for 10 minutes on the middle rack of a preheated 450°F.