Recipe For Gougeres

Cheese Puffs (Gougeres) Recipe Food Network

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

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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Herb & Cheddar Gougères EatingWell

WEBApr 18, 2024 · Directions. Position racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment …

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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