Williams Cheese Gougeres Recipes

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 …

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 (Baked Cheesy Puffs) — Hungry Enough To …

WEBDec 28, 2017 · Instructions. Preheat the oven to 425°F. Line baking sheets with parchment paper. In a medium saucepan, combine the water, …

Rating: 5/5(1)
1. Preheat the oven to 425 degrees F. Line baking sheets with parchment paper.
2. In a medium saucepan, combine the water, butter, salt, onion powder, thyme and pepper. Bring to a boil over medium-high heat: once the mixture boils remove the pan from the heat. Add in the flour and stir until the flour is no longer visible in the mixture. Return the pan to medium heat and stir the dough constantly for 2-3 minutes: the mixture will be drier and will pull away from the sides of the pan.
3. Transfer the dough to the bowl of a stand mixer. Mix it on low speed for 2 minutes to cool it down - this is important because if the dough is too hot it will cook the eggs when you add them. Test the dough with your finger: if it's still too hot to touch let it sit for a few minutes longer. Once the dough has cooled enough, add the eggs in one at a time and mix each at medium speed until incorporated. Touch the batter - when you pull your finger away a small peak should form. Add in the grated Swiss cheese and mix the dough on low just until the cheese is incorporated.
4. Drop the dough by teaspoonfuls or use a small, 2 teaspoon-sized ice cream scoop to make one-inch balls on the prepared sheet. Or if you prefer, transfer the dough to a pastry bag with a large fluted tip and pipe it onto the prepared sheets. Bake the gougères for about 18-20 minutes until they are puff ed and golden brown. Serve them warm if possible! If you are planning to fill them, allow them to cool before splitting them open to do so.

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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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