Cheese Gougeres Recipe

Cheese Gougères Recipe (Soft and Cheesy) The Kitchn

WEBMay 31, 2023 · You can use nearly any hard or semi-soft cheese for making gougères from scratch, but drier cheese like Parmesan, Asiago, …

1. Heat the oven: Arrange 2 racks to divide the oven into thirds and heat to 450°F. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.
2. Boil the water, butter, and salt: Place the water, butter, salt, and mustard if using in a 2- to 4-quart saucepan and bring to a rolling boil over medium-high heat, stirring to melt the butter.
3. Add the flour: Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and resembles mashed potatoes.
4. Cook the dough: Return the pan to medium-low heat and stir for 3 to 5 minutes to dry out the dough. The dough is ready when it smells nutty, glistens, and is thick enough to hold a spoon upright. A film of starch on the bottom of the pan is normal.

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Gougères (Choux Pastry Cheese Puffs) Recipe Serious Eats

WEBMay 21, 2024 · Gougères are small puffs made from choux pastry mixed with grated cheese, usually Gruyère or a similar French alpine cheese (though many other semi …

Rating: 4.7/5(3)

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Gougères (French Cheese Puffs) Once Upon a Chef

WEBDec 12, 2018 · TESTED & PERFECTED RECIPE -- Gougères are savory cheese puffs made from pâte à choux, or cream-puff dough, with a …

1. Position the racks to divide the oven into thirds and preheat it to 425°F. Line two baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.)

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