GOUGèRES
Gougères are savory cheese bites made with steam-leavened dough called pate a choux, originally from France.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 70
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Combine1 cup water, butter, salt, and cayenne in a saucepan. Bring to a boil. When butter melts, add flour. Reduce heat to medium low; stir constantly with a wooden spoon until dough pulls away from edges. The dough should not stick to fingers and will appear shiny and smooth. Transfer to a medium bowl; let cool 5 minutes.
- One at a time, add 4 eggs; mix well between additions. Add Parmesan and chives; mix until combined. Transfer to a pastry bag with a plain 1/2-inch round tip (Wilton #1A). To form each gougere, pipe 1 teaspoon of dough onto a parchment-lined baking sheet. Allow 2 inches between each gougere. Push down peaks of dough with a finger dipped in water.
- Combine remaining egg with remaining tablespoon water; brush on gougeres. Bake 20 to 25 minutes, rotating pan after 12 minutes, until golden. Serve.
HERBED GOUGERES
This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 5 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
- For the egg wash, whisk together 1 egg with 1 tablespoon water in a small bowl.
- In a medium saucepan, combine 1 cup water with the butter, salt, and sugar over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible. Return pan to medium-high heat. Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.
- Remove mixture from heat and transfer contents to a bowl. Add both cheeses, the herbs, and spices. Stir to combine with a wooden spoon and let cool slightly, about 3 minutes. Add remaining eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
- Transfer dough to a pastry bag fitted with a 1/2-inch round tip; pipe 1 1/2-inch puffs about 1 inch apart. Using a lightly moistened finger, smooth tops. Brush each puff with egg wash and sprinkle each one with remaining Gruyere.
- Bake, rotating sheets halfway through, until puffs are golden, about 20 to 25 minutes. Serve immediately, as gougeres are best eaten warm from the oven.
GOUGèRES
These two-cheese (Gruyere and Parmesan) bites-originally from France-are a great appetizer to include on your dinner table for any occasion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
- Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
- Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.
TRADITIONAL GOUGERES
Gougeres take their flavor from Gruyere cheese.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 12 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (nonstick French baking mats).
- Make Pate a Choux batter; add cheese, salt, pepper, and nutmeg at the end. (If too stiff, add teaspoonfuls of water until the proper consistency is reached.) Fill a pastry bag fitted with filling tip (Ateco #804); pipe 3/4-inch rounds that are about 1/2 inch high (about the size of gumdrops) onto baking sheets at 2-inch intervals. Use your finger to gently coat entire top with egg wash, being careful not to let it drip onto the surrounding baking sheet (it will inhibit rising). Sprinkle with grated cheese.
- Cover one baking sheet with lightly oiled plastic wrap, and place in the refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce oven heat to 350 degrees. Bake 15 minutes more, until golden brown. Turn off oven; prop door open slightly to let steam escape. Allow gougeres to dry in the oven until crisp, about 10 minutes. Transfer to a wire rack. Raise heat back to 425 degrees. Repeat process for remaining batch. Serve warm.
GOUGèRES
This delicious recipe for Gougères is courtesy of chef Elisabeth Prueitt. It's a savory choux pastry made with cheese originally from France.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 8 to 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- Place milk, butter, and 1 teaspoon salt in a large heavy-bottomed saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Add flour; stir constantly until mixture is smooth and begins to pull away from the sides of the pan, about 3 minutes.
- Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add 5 eggs, one at a time, making sure each is fully incorporated before adding the next. Mixture will be thick, smooth, and shiny. Stir in cheese, pepper, and thyme.
- Using a large spoon, form rounds about 3 inches wide and 1 inch high on prepared baking sheet, spacing each about 2 inches apart. In a small bowl, whisk together remaining egg and pinch of salt. Brush each pastry round with egg mixture and sprinkle with cheese.
- Transfer baking sheet to oven and bake until puffed, golden brown, and light for their size, 35 to 45 minutes. Remove pastries from oven and poke a small hole in the top of each to allow steam to release. Serve hot, warm, or at room temperature.
CLASSIC GOUGèRES
Provided by Molly Wizenberg
Yield Makes 2 dozen 1 1/2-inch Gougères
Number Of Ingredients 7
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 GOUGèRES
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it's easiest to freeze them directly on the baking sheet if you've got the freezer space). Then bake them while still frozen, adding a few minutes onto the baking time.
Provided by Melissa Clark
Categories dinner, finger foods, appetizer
Time 45m
Yield 5 1/2 dozen
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 30 milligrams, Sugar 0 grams, TransFat 0 grams
More about "classic gougeres recipe martha"
GOUGèRES | THE SPLENDID TABLE
From splendidtable.org
CLASSIC GOUGèRES | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
CLASSIC GOUGèRES | RECIPE | RECIPES, GOUGERES RECIPE, FOOD
From pinterest.ca
GOUGERES – FRENCH CHEESE PUFFS (FINGER FOOD!) - RECIPETIN EATS
From recipetineats.com
CLASSIC GOUGèRES RECIPE | RECIPELAND
From recipeland.com
THREE-CHEESE GOUGERES RECIPE | RECIPE | GOUGERES RECIPE, FOOD, …
From pinterest.ca
GOUGèRES RECIPE - BROWN EYED BAKER
From browneyedbaker.com
GOUGèRES RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
GOUGèRE ~ IN THE CLASSIC ‘RING’ FORM - DIPLOMATICKITCHEN
From diplomatickitchen.com
ALAIN DUCASSE'S GOUGèRES RECIPE - ALAIN DUCASSE - FOOD …
From foodandwine.com
CLASSIC GOUGèRES | WILLIAMS SONOMA
From williams-sonoma.com
CLASSIC GOUGèRES RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC FONDUE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLASSIC GOUGERES RECIPE - WEBETUTORIAL
From webetutorial.com
GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
From onceuponachef.com
XXL GOUGèRES RECIPE - MARY-FRANCES HECK | FOOD & WINE - FOOD …
From foodandwine.com
GOUGèRES | KING ARTHUR BAKING
From kingarthurbaking.com
GOUGèRES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO MAKE THE PERFECT GOUGèRES – RECIPE - THE GUARDIAN
From theguardian.com
CLASSIC GOUGèRES RECIPE | RECIPE | RECIPES, FOOD, GOUGERES RECIPE
From pinterest.ca
CLASSIC GOUGèRES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CLASSIC GOUGèRES | RECIPE | EASY PEASY RECIPES, RECIPES, GOUGERES …
From pinterest.ca
CLASSIC GOUGERES - MODERNIST COOKING AT HOME
From modernistcookingathome.com
CLASSIC GOUGèRES RECIPE | RECIPE | RECIPES, FOOD, GOUGERES RECIPE
From pinterest.ca
MARTHA STEWART GOUGERES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE: GOUGèRES | CBC LIFE
From cbc.ca
CLASSIC GOUGÈRES - FOOD NOUVEAU
From foodnouveau.com
CLASSIC GOUGèRES RECIPE | RECIPE | RECIPES, GOUGERES RECIPE, FOOD
From pinterest.co.uk
PUFF DADDY: GOUGERES (FRENCH CHEESE PUFFS) - CRUMB: A FOOD BLOG
From crumbblog.com
FRANCE: BAKED CAMEMBERT AND GOUGèRES | GOUGERES RECIPE, …
From pinterest.com
GOUGERE RECIPE MARTHA STEWART - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MADELEINES RECIPE, JULIA CHILD’S CLASSIC FRENCH MADELEINES
From kannammacooks.com
CLASSIC GRUYèRE GOUGèRES: A MAKE-AHEAD PARTY SNACK FOR HOLIDAY …
From simplebites.net
CLASSIC GRUYèRE GOUGèRES | RECIPE | GOUGERES RECIPE, PASTRY …
From pinterest.com
CLASSIC GRUYèRE GOUGèRES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love