Gruyere Puff Ring Recipes

GRUYERE CHEESE PUFFS (GOUGèRES)

Steps:

• Preheat oven to 350 degrees F/175 C. Line two baking sheets with parchment paper.
• , cut the butter into small cubes. In a medium saucepan, pour water, milk, place the butter and salt. Bring to a boil over low heat. Once the butter is melted, remove the pan from heat and stir in the sifted flour. Stir the flour in with a wooden spatula until the mixture is smooth. Bring the pan over medium heat and stir the preparation with the spatula to dry it out. Once the mixture easily comes away from the sides and the saucepan's bottom, it is ready to remove from heat. Transfer the pate a choux to a bowl of the stand mixer with a flat beater attachment and let it cool for 1 to 2 minutes. Using the low speed, add eggs, one at a time. Before adding the next one, wait until the first egg is well incorporated into the dough. Add cheese and season with pepper and nutmeg. Mix well.
• Place the pate a choux dough in a pastry bag with Ateco plain pastry tip 806 and pipe about 28 mounds. Using a silicone brush, brush puffs with the beaten egg. Sprinkle with the grated cheese on top of each puff and bake the gougeres for 25 to 30 minutes.

FRENCH CHEESE PUFFS (GOUGERES)

Steps:

• Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
• Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
• Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
• Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
• Remove from stove, leave for 2 minutes.
• Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!
• Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
• Stir in 2 cups cheese.
• Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)
• Brush with yolk, then top with a pinch of reserved Cheese for topping.
• Bake 25 minutes.
• Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
• Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!

GRUYERE PUFF RING

Steps:

• Heat oven to 400°F.
• Heat milk and margarine to rolling boil in 2-quart saucepan.
• Stir in flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
• Beat in the eggs, all at once; continue beating until smooth and thickened.
• Beat in 1/2 cup of the Gruyere cheese and the Parmesan cheese.
• Drop 3/4 of the dough by TABLESPOONS into 8 mounds to form a circle on greased cookie sheet.
• (Each mound of dough should just touch the next one.) Drop a TEASPOON of remaining dough onto center of each mound.
• Sprinkle with remaining Gruyere cheese.
• Bake on center oven rack until ring is puffed and golden, 30 to 35 minutes.
• 1 ring (8 servings) 205 calories per serving.
• Betty Crocker's Cookbook.

GRUYèRE BREAD RING

Steps:

• Heat oven to 400°F. Grease 2 cookie sheets.
• Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese.
• Divide dough in half. Drop dough by tablespoonfuls onto cookie sheet to form two 4-inch rings; smooth with spatula. Sprinkle with remaining 1/3 cup cheese. Bake 50 to 60 minutes or until puffed and golden.

GRUYERE CHEESE PUFFS

Steps:

• Adjust rack in lower third of oven; preheat oven to 400 degrees. Grease and flour a large baking sheet. Cut the cheese into/4-inch cubes.
• Bring the water and butter to a rolling boil in a saucepan. Add the flour all at once and stir vigorously with a wooden spoon until mixture is smooth and comes together in a ball. Transfer mixture to a bowl to cool slightly. Add eggs, 1 at a time, beating well after each addition. Add the bacon, parsley and cheese cubes.
• Spoon the batter into a pastry bag fitted with a 1/2-inch plain pastry tip and pipe out small mounds, 1-inch in diameter (about 2 teaspoons each), on the prepared baking sheet. Leave about 1-inch space between each mound to allow for expansion. (Or spoon small mounds onto prepared baking sheet.).
• Bake 25 to 35 minutes, or until golden. For crisper puffs, pierce sides with tip of paring knife, return to oven and bake 5 to 10 minutes longer.
• Serve hot. Or cool on wire rack, store in a sturdy plastic container with a tight-fitting lid and freeze up to 2 weeks.
• To recrisp, place frozen cheese puffs on a baking sheet in a preheated 325-degree oven until hot, about 10 minutes.

GRUYèRE PUFF

Steps:

• Heat oven to 400 degrees.
• Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
• In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.