Gruyere Puff Ring Recipes

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GRUYèRE PUFF



Gruyère Puff image

Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.

Provided by Melissa Clark

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
Freshly ground black pepper
3/4 cup grated Gruyère cheese (about 3 ounces)
3 tablespoons unsalted butter
Coarse sea salt, for sprinkling

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.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 269 milligrams, Sugar 2 grams, TransFat 0 grams

GRUYèRE BREAD RING



Gruyère Bread Ring image

A classic, light French pastry is mellowed by the sweet, nutty flavor of Gruyère cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 5

1 cup milk
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs, slightly beaten
1 cup shredded Gruyère cheese (4 ounces)

Steps:

  • Heat oven to 400°F. Grease 2 cookie sheets.
  • Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese.
  • Divide dough in half. Drop dough by tablespoonfuls onto cookie sheet to form two 4-inch rings; smooth with spatula. Sprinkle with remaining 1/3 cup cheese. Bake 50 to 60 minutes or until puffed and golden.

Nutrition Facts : Calories 170, Carbohydrate 9 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 105 mg

GRUYERE PUFF RING



Gruyere Puff Ring image

Make and share this Gruyere Puff Ring recipe from Food.com.

Provided by Olha7397

Categories     High In...

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup milk
1/4 cup margarine or 1/4 cup butter
1 cup all-purpose flour
4 eggs
3/4 cup shredded gruyere (3 ounces) or 3/4 cup swiss cheese (3 ounces)
1/4 cup grated parmesan cheese

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.

Nutrition Facts : Calories 219.1, Fat 13.6, SaturatedFat 4.9, Cholesterol 123.9, Sodium 198.5, Carbohydrate 13.8, Fiber 0.4, Sugar 0.3, Protein 10

GRUYERE CHEESE PUFFS



Gruyere Cheese Puffs image

Make and share this Gruyere Cheese Puffs recipe from Food.com.

Provided by evelynathens

Categories     Pork

Time 50m

Yield 4 dozen

Number Of Ingredients 7

4 ounces gruyere cheese
1 cup water
8 tablespoons butter, cut into 1/4-inch slices
1 cup flour
4 eggs
3 tablespoons crumbled crisp cooked bacon
3 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 509, Fat 37.5, SaturatedFat 21.6, Cholesterol 303.8, Sodium 332.2, Carbohydrate 24.5, Fiber 0.9, Sugar 0.6, Protein 18.3

GRUYERE PUFF RING



GRUYERE PUFF RING image

Categories     Bread     Christmas

Yield 8 servings

Number Of Ingredients 6

1 cup milk
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs
1 cup shredded Gruyere and parmesan cheese
generous sprinkling in mixture of: salt, pepper, nutmeg

Steps:

  • Heat oven to 400F. 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. Fold in 2/3 cup of the Gruyere and Parmesan cheese. Drop 3/4 of the dough by tablespoonfuls into 8 mounds to form a circle on greased cookie sheet. (Each mound of dough should just touch the next one.) Drop a teaspoonful of remaining dough onto center of each mound. Sprinkle with remaining Gruyere cheese. Bake on center oven rack until ring is puffed and golden, 25 to 45 minutes.

CREAM PUFF RING



Cream Puff Ring image

Pastry (Steps 1 through 4) can be prepared, frozen, removed to a freezer bag and frozen up to 2 months. To bake, don't defrost; add about 10 minutes to baking time. The assembled and glazed ring can be refrigerated up to 8 hours.

Provided by frozenmargarita

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/3 cups heavy cream (whipping)
1/2 cup whole milk
1/2 cup water
1/2 cup unsalted butter, cut in 8 pieces
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1/4 cup sugar, plus
2 tablespoons sugar
1/2 cup cold creme fraiche or 1/2 cup sour cream
2 ounces bittersweet chocolate, chopped
1 tablespoon heavy cream (whipping)
1 tablespoon light corn syrup
3 tablespoons toasted sliced almonds (optional)

Steps:

  • Heat oven to 425°F Line a baking sheet with parchment paper and have ready 1 gallon-size ziptop bag and a pastry bag fitted with a large star piping tip. Draw an 8-in. circle on the parchment paper; turn paper over.
  • Pastry:
  • Bring milk, water, butter, sugar and salt to boil in a medium saucepan over medium-high heat. Add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour). Cook, stirring constantly, 1 to 2 minutes. Transfer hot dough to a large bowl.
  • Using a sturdy mixer, beat in eggs, 1 at a time, until each is blended (dough will be thick and shiny). Spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
  • Pipe a ring about 1 inches thick on circle on parchment paper. Pipe a second ring inside first, just touching first ring. Pipe a third ring on top where rings meet. (If there's extra dough, pipe mounds for cream puffs or strips for eclairs.)
  • Bake 20 minutes, reduce oven temperature to 375°F and bake 20 to 25 minutes more until puffed, brown and firm. Transfer sheet to a wire rack; let ring cool completely. (Ring will sink; that's OK.).
  • Strain cream into a measuring cup, adding more chilled heavy cream if needed to make 1 1/3 cups. Pour into a large bowl, add 1/4 cup sugar and beat with mixer on medium speed until stiff peaks form when beaters are lifted. Stir remaining 2 Tbsp sugar into crème fraîche; gently fold into whipped cream.
  • Using a serrated knife and gentle sawing motion, slice top off pastry ring. Pull out and discard soft dough inside base. Carefully transfer base to a serving platter.
  • Spoon cream filling into prepared pastry bag. Pipe large rosettes close together into base. Pipe another row of rosettes on first row, piping top rosettes between bottom rosettes. Add pastry top. Refrigerate while making Glaze.
  • Glaze:
  • Microwave chocolate, cream and corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts and glaze is smooth. Spread on top of pastry ring; sprinkle with almonds. Refrigerate at least 1 hour or up to 8 hours before serving.

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