Salt And Pepper Cheese Puffs Gougères Recipes

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RUTH REICHL'S GOUGERES (YUMMY CHEESE PUFFS!) GREAT FOR HOLIDAY!



Ruth Reichl's Gougeres (Yummy Cheese Puffs!) Great for Holiday! image

*Adopted Recipe* I just love this super easy elegant cheese puff snack from Gourmet Editor, Ruth Reichl's book, Garlic and Sapphires. A must read for any foodie! We are serving these at our Thanksgiving table and our neighborhood holiday open house due to huge demand!

Provided by Houmous Monster

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup water
1/4 lb unsalted butter
1 1/2 teaspoons salt
1 1/2 cups all-purpose flour
5 eggs
1 cup diced gruyere cheese
pepper
1/2 cup grated gruyere cheese

Steps:

  • Preheat oven to 375 degrees.
  • Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
  • Remove from heat, let cool slightly, stir in flour, and mix well.
  • Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
  • Stir in eggs, one at a time until well combined.
  • Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
  • Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
  • Bake in batches for 25 minutes or until puffed and golden.

Nutrition Facts : Calories 315.4, Fat 21.3, SaturatedFat 12.1, Cholesterol 169, Sodium 551.4, Carbohydrate 18.2, Fiber 0.6, Sugar 0.3, Protein 12.5

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

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.

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