Profiteroles And Gougeres Recipes

Gougeres – French Cheese Puffs (finger food!)

WebDec 6, 2019 · 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 …

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1. Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
2. Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
3. Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
4. Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).

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Gougères (French Cheese Puffs) Once Upon a Chef

WebDec 12, 2018 · 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, …

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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