GOUGERES
I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat. If you have leftovers, float a few of these gems on a bowl of soup in place of croutons. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes., Transfer to a large bowl; beat 1 minute to cool slightly. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm. , Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.
Nutrition Facts : Calories 52 calories, Fat 4g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE PUFFS (GOUGERES)
Provided by Food Network
Categories appetizer
Time 45m
Yield 24 cheese puffs
Number Of Ingredients 8
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.
CLASSIC GOUGèRES
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it's easiest to freeze them directly on the baking sheet if you've got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.
Provided by Melissa Clark
Categories dinner, finger foods, appetizer
Time 45m
Yield 5 1/2 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
- In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
- Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
- Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 0 grams, TransFat 0 grams
GOUGèRES
These two-cheese (Gruyere and Parmesan) bites-originally from France-are a great appetizer to include on your dinner table for any occasion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
- Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
- Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.
PIMENTO CHEESE-STUFFED GOUGERES
A traditional French gougere is a pate a choux puff baked with cheese, historically served during wine tastings. We put an American pimento cheese-filled spin on these buttery puffs by stuffing them with a mix of Cheddar, pimentos, cream cheese and mayonnaise for an appetizer sure to please.
Provided by Food Network
Time 1h20m
Yield 25 to 30 gougeres
Number Of Ingredients 16
Steps:
- For the pate a choux: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Combine the milk, butter, salt, sugar and 1/2 cup water in a medium saucepan over medium heat. Heat, stirring occasionally to ensure that the butter melts completely, until the liquid begins to simmer. Add the flour and cook, stirring vigorously with a wooden spoon, until the mixture comes together to form an even dough. Continue to cook, stirring, until the dough begins to pull away from the sides as you stir and leaves a film or thin residue on the bottom and sides of the pan, 2 to 3 minutes.
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Slowly mix the dough until it cools to room temperature, about 3 minutes. When the dough has cooled, add the egg white and whole eggs one at a time, mixing well on medium speed. Scrape down the sides after each egg. After the last egg is added, scrape down the bowl and beat on high speed until the dough is smooth, thick and glossy, about 3 minutes.
- Scoop the dough into a piping bag fitted with a large round tip and pipe 1 1/2-inch circles onto the prepared baking sheet, leaving a 1-inch gap between to allow the puffs to expand. If any of the piped choux have pointy tops, wet your fingertip with water and pat them down a little, smoothing out the tops.
- For the egg wash: Whisk together the egg and salt in a small bowl and brush over the choux.
- Bake until the puffs are round, puffed and a light golden brown, about 20 minutes. Turn off the oven and let the puffs remain inside until they are a deep golden brown, an additional 5 minutes. Remove them from the oven and allow to cool completely while you make the pimento cheese stuffing.
- For the pimento cheese stuffing: Bring the evaporated milk to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low, mix in the Cheddar and continue to whisk as the cheese melts. Add the mayonnaise, hot sauce, cornstarch and salt and whisk to combine. Mix in the pimento pepper, making sure that it is minced enough for the pieces to easily fit through the head of your piping tip. Remove from the heat and allow the mixture to cool while you prepare the cream cheese.
- Add the cream cheese to the bowl of a stand mixer fitted with a paddle attachment and beat until completely smooth and no lumps are visible. When the Cheddar-pimento mixture is cool to the touch, slowly beat it into the cream cheese, making sure each addition is fully incorporated before adding more to the bowl.
- Transfer the pimento cheese mixture to a piping bag fitted with a tip for filling. Pierce a small hole in the bottom of each choux puff with the end of the tip and fill each with the cheese mixture until just before it starts to bulge.
CHEESE PUFFS (GOUGERES)
Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
Provided by Carolyn Bunkley
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g
More about "three cheese gougeres recipes"
GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 50 minsCategory AppetizersCalories 92 per serving
- 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.)
GOUGERES – FRENCH CHEESE PUFFS (FINGER FOOD!)
From recipetineats.com
HOW TO MAKE CHEESE GOUGèRES | KITCHN
From thekitchn.com
GOUGERES (FRENCH CHEESE PUFFS APPETIZER) - MON PETIT FOUR
From monpetitfour.com
THREE CHEESE GOUGèRES (CHEESE PUFFS) | RICARDO
From ricardocuisine.com
GOUGèRES (FRENCH CHEESE PUFFS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
GOUGèRES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GOUGèRES (FRENCH CHEESE PUFFS) - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
GOUGèRES (CHOUX PASTRY CHEESE PUFFS) RECIPE - SERIOUS EATS
From seriouseats.com
GOUGèRES RECIPE | BON APPéTIT
From bonappetit.com
THREE CHEESE CELERY GOUGèRES | URBAN BAKES
From urbanbakes.com
COTTAGE CHEESE ICE CREAM {3-FLAVORS} - FEELGOODFOODIE
From feelgoodfoodie.net
ALAIN DUCASSE'S GOUGèRES RECIPE - ALAIN DUCASSE - FOOD & WINE
From foodandwine.com
WHITE CHEDDAR AND THYME GOUGèRES - THE ENDLESS MEAL®
From theendlessmeal.com
HOMEMADE TRIPLE CHEESE PUFFS RECIPE | ALTON BROWN
GOUGèRES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GOUGèRES WITH CHEESE (FRENCH APPETIZER RECIPE) - SNIPPETS OF PARIS
From snippetsofparis.com
I AM A PROFESSIONAL BAKER AND THIS IS MY GO-TO CREAM CHEESE …
From msn.com
THREE-CHEESE GOUGèRES | SAVEUR
From saveur.com
You'll also love