Recipe For Gougeres Appetizers

Herb & Cheddar Gougères EatingWell

WEBApr 18, 2024 · Combine water, butter and salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low, add …

Rating: 5/5(2)
1. Position racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.
2. Combine water, butter and salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour and mix vigorously with a wooden spoon to form a smooth dough. Cook, stirring, for 2 minutes. The dough should dry out slightly and pull away from the pan.
3. Scrape the dough into a medium bowl and let cool for 2 minutes. Using a wooden spoon, beat eggs one at a time into the dough, beating thoroughly after each addition. The batter will separate after each egg, but keep stirring: it will come back together. Add cheese, mustard, thyme and rosemary and fold to combine.
4. Transfer the dough to a pastry bag fitted with a round 3/8- to 3/4-inch pastry tip (or use a gallon-size plastic bag with about 3/4 inch snipped off a corner). Pipe 25 small mounds of dough onto each prepared baking sheet, making each a littler wider than a quarter.

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Gougères (French Cheese Puffs) Once Upon a Chef

WEBDec 12, 2018 · Scoop or spoon out heaping tablespoon-sized balls of dough and drop the dough on the prepared baking sheets, leaving about …

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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Gougères with cheese (French appetizer) Snippets of …

WEBMay 26, 2021 · Cut the butter into small pieces. Put the water, milk, and butter in a saucepan and warm for a few minutes. Once off the heat, add …

1. Cut the butter into small pieces
2. Put the water, milk, and butter in a saucepan and warm for a few minutes.
3. Once off the heat, add the flour to the bowl with the water and melted butter and bat vigorously till smooth.
4. Let the mixture cool for a few minutes.

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