Classic Gougeres Recipe Make Ahead

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.

GOUGERES

Steps:

• Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes., Transfer to a large bowl; beat 1 minute to cool slightly. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm. , Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.

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.

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.