Gougeres Recipe Food Network

Cheese Puffs (Gougeres) Recipe Food Network

WebDec 11, 2017 · Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside. In a saucepan, combine 1/2 cup water with …

Rating: 4.6/5(31)
1. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
2. 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.
3. 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.
4. 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.

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Gougères Recipe Sebastien Rouxel Food Network

WebJun 28, 2019 · Place the Gruyère in the bowl of a stand mixer and place the hot dough on top. Beat on low speed to melt the cheese and combine …

Rating: 4/5(1)
1. Place water, salt and butter in a saucepan over medium heat until it comes to a boil. Turn off heat and add the flour to the boiling water/butter, then mix with a wooden spoon so the starch absorbs the water. Place back on the stove, turn the heat on and cook until the dough doesn’t stick to the pot any more, 1-2 minutes. Place the Gruyère in the bowl of a stand mixer and place the hot dough on top. Beat on low speed to melt the cheese and combine the ingredients. Add one egg at a time until fully incorporated. Add 15 turns of black pepper and mix again. The dough will have a nice “peak” when it’s finished. Chill dough overnight in a bowl with plastic wrap directly covering the dough.
2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper that’s been sprayed in the corners to secure it. Place chilled dough in a piping bag and pipe about 1 teaspoon onto the baking sheet by starting in the middle and pushing, then making a quick turn to stop the excess. Continue until the baking sheet is filled with gougères, making sure they’re 1 inch apart. Finish with a few grinds of black pepper, then lightly spray with water, which will help with the cooking process. Bake until gougères are light and feel hollow, 20 minutes.
3. Remove gougères from the oven. (Optional: enjoy with a glass of champagne!)

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