Cheddar Chive Gougères Recipes

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CHEDDAR GOUGERES



Cheddar Gougeres image

Gougeres-French cheesy cream puffs-are usually made with Gruyere cheese but I often substitute with the sharpest cheddar I can find for bolder flavor. Make this recipe your own with the cheese of your choice. -Bridget M. Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 8

1 cup water
1/4 cup butter, cubed
2-1/2 teaspoons kosher salt, divided
1 cup all-purpose flour
4 large eggs
1-1/2 cups shredded sharp cheddar cheese
1/2 cup minced fresh chives
2 garlic cloves, minced

Steps:

  • In a large saucepan, bring the water, butter and 1/2 teaspoon salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese, chives and garlic., Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Sprinkle with remaining salt. Bake at 375° for 14-16 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 176mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CRANBERRY-CHEDDAR GOUGèRES



Cranberry-Cheddar Gougères image

Provided by Florence Fabricant

Categories     appetizer

Time 1h

Yield About four dozen

Number Of Ingredients 6

3 tablespoons dried cranberries
3 ounces unsalted butter (6 tablespoons)
1 teaspoon salt
1 cup sifted flour
5 large eggs
1 cup grated sharp Cheddar

Steps:

  • Turn on food processor and finely chop cranberries by dropping them in through feed tube. Remove cranberries, but don't bother cleaning bits clinging to the bowl. (Cranberries can also be chopped by hand.)
  • Place 1 cup water in a 2-quart saucepan. Add butter and salt, bring to a simmer and cook just until butter melts. Remove from heat, add flour all at once and stir vigorously with a wooden spoon. Return saucepan to medium heat and cook dough, stirring, about a minute. Transfer dough to food processor.
  • Heat oven to 425 degrees. Turn on food processor and add 1 egg to the dough. As soon as it's completely incorporated, add another, and continue adding eggs 1 at a time until you have used 4. Add chopped cranberries and Cheddar and pulse to blend. (This step can be done by hand, but it's a lot more work.)
  • Line 1 large or 2 smaller baking sheets with parchment. Drop teaspoons of batter, in mounds about 1 inch across, on baking sheets, leaving 2 inches between them. Beat remaining egg. Brush tops of mounds with egg, taking care not to let any drip down the sides.
  • Bake 15 minutes, until puffed and lightly browned. Reduce heat to 350 degrees and bake another 10 to 15 minutes, until well browned. Shut off oven, open oven door a few inches and leave gougères another 15 minutes before removing them. When completely cooled, the gougères can be transferred to a heavy plastic bag and frozen. Reheat them for 10 minutes at 350 degrees.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams

CHEDDAR-CHIVE GOUGèRES



Cheddar-Chive Gougères image

Try Cheddar-Chive Gougeres tonight! The French know all good things start with butter, flour and eggs, and these gougeres are no exception. Crispy on the outside, fluffy on the inside, delectably cheesy all over.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 17 servings

Number Of Ingredients 8

1 cup water
1/4 cup butter
dash ground red pepper (cayenne)
1 cup flour
3 eggs
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 400°F.
  • Bring water, butter and red pepper to boil in medium saucepan on medium heat, stirring frequently with wooden spoon. Add flour; stir until blended. Cook and stir 2 min. or until mixture forms ball. Remove from heat; let stand 5 min.
  • Add eggs, 1 at a time, stirring after each until blended. Stir in remaining ingredients. Drop dough by level tablespoons, about 2 inches apart, into 17 mounds on baking sheets sprayed with cooking spray.
  • Bake 20 min. or until puffed and golden brown. Turn oven off. Leave gougeres in oven 5 min. Serve warm.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

CHEDDAR DILL GOUGèRES



Cheddar Dill Gougères image

Made these with some fresh dill I had on hand. Super yummy! I didn't have a hand mixer with a paddle attachment, so I just used a wooden spoon and mixed it by hand. That may have affected how light or "airy" they were, but they were still delicious!

Provided by elisechristiane

Categories     Breads

Time 1h10m

Yield 25 gougères

Number Of Ingredients 9

1/2 cup water
1/2 cup skim milk
1/2 cup unsalted butter, cut into tablespoons
1 large pinch kosher salt
1 cup all-purpose flour
4 large eggs
1 cup cheddar cheese, plus more for sprinkling
1 teaspoon dill, plus more for sprinkling
fresh ground pepper

Steps:

  • Preheat the oven to 400. Line two baking sheets with parchment paper.
  • In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
  • Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
  • Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
  • Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.
  • The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.

Nutrition Facts : Calories 82.4, Fat 6, SaturatedFat 3.5, Cholesterol 44.4, Sodium 43.1, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 2.9

HICKORY-BACON AND ROASTED-CORN GOUGERES



Hickory-Bacon and Roasted-Corn Gougeres image

Provided by Melissa Roberts

Categories     Bread     Egg     Appetizer     Side     Bake     Thanksgiving     Cheddar     Parmesan     Bacon     Corn     Fall     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes about 140 hors d'oeuvres

Number Of Ingredients 11

4 hickory-smoked bacon slices (1/4 pound)
3/4 cup corn (from 2 medium ears)
1 cup water
1 stick unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped chives
Equipment: a 10- to 12-inch well-seasoned cast-iron skillet; a pastry bag with 1/2-inch plain tip (optional)

Steps:

  • Preheat oven to 375°F with racks in upper and lower thirds.
  • Cook bacon in skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.
  • Pour off fat from skillet, then wipe clean. Add corn and pan-roast over medium heat, stirring occasionally, until kernels are mostly golden brown, 10 to 15 minutes.
  • Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.
  • Stir in bacon, corn, cheeses, chives, and 1/2 teaspoon pepper.
  • Line 2 large baking sheets with parchment paper or lightly butter sheets. Fill a pastry bag fitted with 1/2-inch plain tip with batter and pipe about 35 (3/4-inch-diameter) mounds, or spoon mounded teaspoons, 1/4 inch apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25 to 30 minutes total. Transfer to a rack (still on parchment if using). Make more puffs on cooled baking sheets. Serve warm or at room temperature.

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