Classic Gougeres Recipe French Recipe For Shrimp

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

CLASSIC GOUGERES RECIPE

Steps:

• In a medium pan, add water, butter, sugar, salt, and cook on low heat until butter is melted. Once butter is melted, turn up to high heat until rolling boil is reached.
• As soon as water starts to rise, turn off heat, and add flour all at once and start to mix with a stiff spatula. The finished texture will eventually look like "mashed potatoes".
• Once "mashed potato" texture is reached, turn heat back on medium and continue mixing on medium heat for 1 minute.
• Crack all of the eggs in a bowl and mix with a fork.
• Slowly add eggs to "mashed potato" mixture in 3 steps to avoid mixing for too long. Add 1/3 of the eggs at a time and mix until eggs disappear into the dough. Repeat the same steps until all of the eggs are incorporated. Your dough (Pâte à choux) is ready when it is smooth and shiny.
• Pipe small gougères on a nonstick baking tray or silicone mat. (if you have small peeks on the cream puffs, smooth them out by applying water on your fingers and patting them down a bit).
• Top gougères with black pepper, paprika, and grated cheese.
• Bake for 30-40 minutes in a preheated oven at 360F (depending on the size) and be sure to not oven the oven to prevent gougères from collapsing.
• Remove from and allow 5min to cool down before eating.

CLASSIC GOUGèRES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
• Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and pepper.
• Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
• Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. DO AHEAD: Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.

GOUGERES (FRENCH CHEESE PUFFS)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
• Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
• Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
• When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
• Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
• Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.

CLASSIC GOUGERES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F Line 2 rimmed baking sheets with parchment paper.
• Bring 1 cup water, buter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs, 1 at a time. Stir in cheese and pepper.
• Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
• Bake gougeres until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougere to check doneness (center should be slightly eggy and moist). Serve hot or warm.
• *Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350 F oven for 5 to 10 minutes.

GRUYERE GOUGERES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
• Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
• Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
• Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
• Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.