Gruyere Gougeres Recipes

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CLASSIC GRUYèRE GOUGèRES



Classic Gruyère Gougères image

These best gougères are bite-sized French pastries that are laced with Gruyère. The airy lightness of these hors d'oeuvre make them perfect for any cocktail party, served alongside a glass of sparkling wine.

Provided by Kerry Diamond | Claudia Wu

Categories     Hors d'Oeuvres

Time 1h

Number Of Ingredients 9

1/2 cup water
1/2 cup whole milk
1 stick unsalted butter (cut into tablespoons)
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 1/2 cups shredded Gruyère cheese (plus 1/4 cup for sprinkling)
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper

Steps:

  • Preheat the oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.
  • In a medium saucepan over medium-high heat, combine the water, milk, butter, and salt and bring to a boil. Add the flour a bit at a time, stirring constantly with a wooden spoon until a smooth dough forms. Cook, stirring, until the dough pulls away from the sides of the pan, about 1 minute.
  • Transfer the dough to a bowl and let cool, about 1 minute. Beat 1 egg at a time into the dough, incorporating it thoroughly before adding the next. Stir in 1 1/2 cups cheese, nutmeg, and some pepper.
  • Fit a pastry bag with a 1/2-inch (12-mm) tip, fill the bag with the batter, and pipe 1-inch (25-mm) mounds onto the baking sheet, 1 inch apart. (Alternatively, fill a resealable plastic bag with the batter and snip off the tip of the bag to form a makeshift pastry bag. You can also use a spoon or small cookie scoop.)
  • Wet your fingers slightly and smooth down any jagged bits of dough. Sprinkle the tops with 1/4 cup cheese and bake until puffed and slightly golden, 18 to 22 minutes. Do not overbake and do not let them brown. Repeat the process with any remaining batter. Serve warm. (The gougères can be made ahead of time. Once they cool, freeze in a sealed bag or container. Reheat the puffs from frozen in a 350°F (175°C) oven for 8 to 15 minutes.)

Nutrition Facts : ServingSize 1 gougère, Calories 53 kcal, Carbohydrate 3 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 28 mg, Sodium 64 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

GRUYERE GOUGERES



Gruyere Gougeres image

Classic Gruyere gougeres. A savory version of choux paste, the base for cream puffs and chocolate eclairs. One of my favorite hors d'oeuvres.

Provided by krazygrrl9

Categories     Appetizers and Snacks     Pastries

Time 52m

Yield 15

Number Of Ingredients 9

1 cup water
½ cup unsalted butter
½ teaspoon white sugar
1 cup all-purpose flour
¾ cup grated Gruyere cheese
⅛ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
2 tablespoons grated Gruyere cheese
3 eggs, or more as needed

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.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 6.6 g, Cholesterol 55.9 mg, Fat 9.1 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 35 mg, Sugar 0.3 g

GOUGERES



Gougeres image

Pate a choux derives from the old French meaning "to cherish" or cabbage paste because of its shape, this pastry has been in use since the sixteenth century. It is a cooked mixture of water, butter and flour which rises due to steam expansion. The paste crusts on the outside, trapping steam inside, creating a puffed shape with a hollow interior. The crisp shells are filled with a variety of creams and finished with a glaze.

Provided by Amy Finley

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 recipe Pate a Choux, recipe follows
1/2 cup grated Gruyere
Freshly cracked black pepper
1 egg, beaten
1 cup water
1 teaspoon salt
3 teaspoons sugar
6 tablespoons butter, cut in pieces
3/4 cup plus 2 tablespoons flour, sifted
4 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
  • In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

GRUYERE GOUGERES



Gruyere Gougeres image

Provided by Food Network

Number Of Ingredients 8

2 cups + 1 tablespoon water
1 stick + 6 tablespoons butter
1 tablespoon salt
2 cups + 2 tablespoons flour
1 tablespoon sugar
10 eggs
1 cup + 2 tablespoons Gruyere cheese
White pepper to taste

Steps:

  • Place water, butter, salt and sugar in a pot and bring to a boil. Add all the flour and mix with a wooden spoon until dough is formed (about two minutes). Transfer dough into mixer with paddle attachment and mix on medium to slightly cool the mixture. Add the eggs one at a time making sure to incorporating each fully (the batter should be silky smooth). Add the cheese and white pepper to taste.
  • Pipe quarter size puffs on parchment paper and bake in oven 450 for 7-8 minutes, then reduce heat to 350 and cook for an additional 20-25 minutes until the gougeres are puffed and golden brown. Sobel likes topping his with a sliver of cured ham and a fried quail egg. You don't need to be that fancy though, because these taste darn good on their own.

GOUGERES



Gougeres image

I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat. If you have leftovers, float a few of these gems on a bowl of soup in place of croutons. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 3 dozen.

Number Of Ingredients 13

1 cup water
6 tablespoons unsalted butter, cubed
1/2 teaspoon sea salt
1/4 teaspoon pepper
3/4 cup all-purpose flour
4 large eggs
1 cup (4 ounces) shredded regular or smoked Gouda cheese
1/3 cup minced fresh chives
1/8 teaspoon ground nutmeg
TOPPING:
1 large egg
1 teaspoon water
1/3 cup shredded regular or smoked Gouda cheese

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.

Nutrition Facts : Calories 52 calories, Fat 4g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

GOUGèRES



Gougères image

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

1/2 cup water, plus more if needed
1/2 stick unsalted butter
1/2 teaspoon sugar
1/4 teaspoon coarse salt
1/2 cup all-purpose flour
2 large eggs, plus 1 egg yolk for brushing
1 ounce Parmesan cheese, grated (1/4 cup)
2 ounces Gruyere cheese, coarsely grated (3/4 cup)

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.

CLASSIC GOUGèRES



Classic Gougères image

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

4 tablespoons/57 grams unsalted butter (1/2 stick)
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
1 cup/136 grams bread flour
4 large eggs, at room temperature
5 ounces/142 grams shredded Gruyère
1/3 cup/50 grams grated Parmesan cheese

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

HERBED GOUGERES



Herbed Gougeres image

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

5 large eggs
1/2 cup (1 stick) unsalted butter
2 teaspoons salt
1 teaspoon sugar
1 cup all-purpose flour
1 1/2 cups finely grated Gruyere cheese, plus 1/4 cup for sprinkling
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped chives
2 tablespoons chopped dill
1/4 teaspoon paprika
1/4 teaspoon freshly grated nutmeg

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.

CHEDDAR-WALNUT GOUGèRES



Cheddar-Walnut Gougères image

Gougères, small cheese puffs made from the same neither-sweet-nor-savory dough you'd use for cream puffs or éclairs, are my favorite pre-dinner nibble with wine. They're slightly crusty on the outside, custardy on the inside and, because I add mustard and chopped nuts, surprising. The traditional cheese for these is French Comté or Swiss Gruyère, but lately I've been using shredded sharp American Cheddar, which makes them a tad more tender and gives them a little edge, nice in a morsel that's meant to whet your appetite. I like these a few minutes out of the oven, but room temperature puffs have legions of fans as well. It's good to know that raw puffs freeze perfectly (pack them into an airtight container as soon as they're solidly frozen) and bake perfectly from the freezer. Arrange them on a lined baking sheet and leave them on the counter while you preheat the oven.

Provided by Dorie Greenspan

Categories     snack, finger foods, pastries, appetizer

Time 1h

Yield About 55 gougères

Number Of Ingredients 8

1/2 cup/115 grams unsalted butter (1 stick), cut into 4 chunks
1/2 cup/120 milliliters whole milk (or water)
1/2 teaspoon fine sea salt
1 cup/130 grams all-purpose flour
4 large eggs, at room temperature, plus 1 large egg white, at room temperature
2 teaspoons Dijon mustard
1 1/2 cups/150 grams loosely packed shredded sharp Cheddar (or a mix of Comté, Gruyère, Swiss, Jack or other semifirm cheeses)
2/3 cup/80 grams lightly toasted finely chopped walnuts

Steps:

  • Set a rack in the center of the oven and heat to 400 degrees. Line 2 large baking sheets with parchment paper.
  • Put the butter, milk, salt and 1/2 cup water in a medium saucepan, and bring to a boil. Add the flour all at once, set heat to medium-low and stir without stopping until the mixture pulls away from the pan easily and comes together in a ball. Keep stirring energetically for 3 minutes more; the drier the dough, the better the gougères. Scrape the dough into a mixer with a paddle attachment (or into a large bowl, if you're mixing by hand), and let sit for 1 minute.
  • With the mixer at medium speed, add the 4 eggs one by one, and beat for 1 minute after each goes in, scraping the bowl as needed. As you're working, the dough may break into curds; just keep going - it's always fine once the egg white goes in.
  • Beat in the egg white, then the mustard. Reduce the mixer speed to low, and blend in the cheese followed by the nuts. Give the dough a few good beats with a sturdy spatula.
  • Working with a small cookie scoop or 2 spoons, scoop balls, each about 2 teaspoons, onto the sheets, leaving an inch between each. (Gougères are excellent baked from frozen. They can be frozen at this point; set them in an airtight container once frozen solid.)
  • Working with one baking sheet of fresh gougères at a time, slide the gougères into the oven and turn the heat down to 375. Bake for 22 to 24 minutes, or until the gougères are puffed, golden and firm enough to pick up. (If baking frozen gougères, arrange them on a lined baking sheet, and leave at room temperature while you heat the oven. You may need to bake them a couple minutes more, so keep an eye on them.) Serve immediately. Baked gougères can also be reheated briefly in a 350-degree oven.

GOUGERES (FRENCH CHEESE PUFFS)



Gougeres (French Cheese Puffs) image

Best served warm, these party-ready savory gougeres, or French cheese puffs, are baked golden and packed with Gruyere cheese.

Provided by Connie Salisbury Risner

Time 55m

Yield 6

Number Of Ingredients 7

½ cup water
3 tablespoons unsalted butter, cut into cubes
¼ teaspoon salt
1 pinch chili powder
½ cup all-purpose flour
2 large eggs
¾ cup grated Gruyere cheese, divided

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.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 8.2 g, Cholesterol 95.4 mg, Fat 12.9 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 178.9 mg, Sugar 0.2 g

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GOUGèRES WITH CHEESE (FRENCH APPETIZER RECIPE) - SNIPPETS OF PARIS
Once off the heat, add the flour to the bowl with the water and melted butter and bat vigorously till smooth. Let the mixture cool for a few minutes. Add the eggs one by one, mixing well. Add the …
From snippetsofparis.com


GRUYèRE GOUGèRES | CHOUX PASTRY | SBS FOOD
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Use a wooden spoon to beat the cheese into the warm prepared choux pastry until well combined. Fill a large …
From sbs.com.au


DOWNTON ABBEY WITH GRANDMA - GOUGèRES RECIPE • TAYLORLIFE
2 cups (250 g) flour. 8 eggs. ½ lb (225 g) Gruyère, Emmentaler, or other Swiss-type cheese, finely shredded. Directions. 1. Preheat the oven to 375°F (190°C). Line two sheet pans with …
From taylorlife.com


GOUGèRES (FRENCH CHEESE PUFFS) - A BAKING JOURNEY
2019-03-30 Preheat your oven on 180'C/350'F and line a baking tray with baking paper or a baking mat (see note 1). Place the Water, Butter and Salt (and nutmeg if desired) in a small …
From abakingjourney.com


GOUGèRES (FRENCH CHEESE PUFFS) - BAKES BY BROWN SUGAR
2021-10-07 Baking the Gougeres (Cheese Puffs) Whisk the egg with the water to make the egg wash. Use a 1-1/2-inch cookie scoop to scoop the choux dough onto the baking sheet about 2 …
From bakesbybrownsugar.com


GRUYERE CHEESE PUFFS RECIPE (GOURGèRES) {GLUTEN-FREE}
2019-04-07 Remove from heat and place dough in separate bowl. Allow to cool for 3-5 minutes. Add the eggs, one a time, beating until incorporated. Add 4 oz Gruyere cheese and mix. …
From avocadopesto.com


GOUGèRES RECIPE - BROWN EYED BAKER
2019-01-07 Instructions. Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Place the butter, milk, water, salt, and pepper in a medium …
From browneyedbaker.com


GOUGèRES GRUYèRE - FRENCH APPETIZER RECIPE
2021-07-02 Instructions. Preheat the oven to 400°F and line baking sheets with parchment paper. Cut the butter into small pieces and put in a saucepan with milk, water, and kosher salt. …
From maplewoodroad.com


CHEESE PUFFS RECIPE - HOW TO MAKE GOUGERES - DELISH
2021-10-12 Directions. Preheat oven to 400° and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, salt, sugar, and white pepper if using, and bring to a …
From delish.com


GOUGèRES (CHOUX PASTRY CHEESE PUFFS) RECIPE - SERIOUS EATS
2020-12-24 To Bake: Adjust oven rack to middle position and preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. If desired, pipe a dab of gougères batter …
From seriouseats.com


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