Profiteroles And Gougeres Recipes

Gruyere Cheese Puffs Recipe (Gougères) – Baking Like …

WEBJan 6, 2024 · Pipe about 28 mounds the size of a small cherry tomato on the prepared baking sheet or a silicone mat. Step 9. Brush puffs with the …

1. Preheat oven to 350 degrees F/175 C. Line two baking sheets with parchment paper.
2. , cut the butter into small cubes. In a medium saucepan, pour water, milk, place the butter and salt. Bring to a boil over low heat. Once the butter is melted, remove the pan from heat and stir in the sifted flour. Stir the flour in with a wooden spatula until the mixture is smooth. Bring the pan over medium heat and stir the preparation with the spatula to dry it out. Once the mixture easily comes away from the sides and the saucepan's bottom, it is ready to remove from heat. Transfer the pate a choux to a bowl of the stand mixer with a flat beater attachment and let it cool for 1 to 2 minutes. Using the low speed, add eggs, one at a time. Before adding the next one, wait until the first egg is well incorporated into the dough. Add cheese and season with pepper and nutmeg. Mix well.
3. Place the pate a choux dough in a pastry bag with Ateco plain pastry tip 806 and pipe about 28 mounds. Using a silicone brush, brush puffs with the beaten egg. Sprinkle with the grated cheese on top of each puff and bake the gougeres for 25 to 30 minutes.

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Gougères (French Cheese Puffs) A Baking Journey

WEBMar 30, 2019 · Preheat your oven on 180'C/350'F and line a baking tray with baking paper or a baking mat (see note 1). Place the Water, Butter …

Rating: 5/5(10)
1. Place the Water, Butter and Salt (and nutmeg if desired) in a small pot. Heat up until the butter has completely melted. When it starts to simmer, remove from the heat and drop in the Flour at once.
2. Using a wooden spoon or stiff spatula, stir the mixture until it comes together. Place back on the stove in low to medium heat and stir for a couple of minutes to dehydrate the dough (see note 1).
3. Transfer into the bowl of your mixer and stir on medium/low speed for about 5 minutes to cool down the dough (see note 2).
4. Slowly add the Eggs (see note 3), stirring well until fully incorporated before adding more. To know you have added enough eggs, dip a finger into the batter, pull a little bit out and flip your finger facing up. The batter should slowly fold back down on its own (see note 4).

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Alain Ducasse's Gougères Recipe Food & Wine

WEBApr 30, 2023 · Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away …

Rating: 5/5
1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
2. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
3. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

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