Gougeres Recipe Food Network

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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Gougeres Recipe Amy Finley Food Network

WEBMay 24, 2015 · Preheat the oven to 400 degrees F. In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the …

1. Preheat the oven to 400 degrees F.
2. In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
3. In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

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