LA VARENNE GOUGèRES
This is a savory version of the classic French pastry dough pâte à choux used to make profiteroles and éclairs. Gougères are a classic Burgundian treat commonly served with apéritifs at parties, bistros, and wine bars. You can increase the recipe (see Variation, following), but do not double it, as it does not multiply well. A note of encouragement: don't panic when you are adding the eggs and the dough starts to look awful. Just keep stirring and it will come together.
Yield makes 20 medium puffs
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Line a baking sheet with a silicone baking sheet or parchment paper.
- To make the dough, in a medium saucepan, bring the water, butter, and 1/2 teaspoon of the salt to a boil over high heat. Immediately remove the pan from the heat, add the flour all at once, and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball, 30 to 60 seconds. (This mixture is called the panade.) Beat the mixture over low heat for an additional 30 to 60 seconds to dry the mixture.
- To make the egg wash, whisk 1 of the eggs in a small bowl with the remaining 1/4 teaspoon salt until well mixed; set aside. With a wooden spoon, beat the remaining 4 eggs into the dough, one at a time, beating thoroughly after each addition. (It will come together, I promise.) Beat until the dough is shiny and slides from the spoon. Add the grated cheese.
- If using parchment paper to line the baking sheet, "glue" down the paper at this point with a few dabs of the dough.
- To form the gougères, use either a tablespoon for a rustic look, or for a more finished appearance, a pastry bag fitted with a 1/2-inch round tip. Spoon or pipe 12 mounds of dough about 2 inches in diameter onto the baking sheet, spacing them at least 2 inches apart. Brush the puffs with the reserved egg wash.
- Bake until puffed and golden, 25 to 30 minutes. To test for doneness, remove one puff from the baking sheet and let it cool for 45 to 60 seconds. If it remains crisp and doesn't deflate, it is done. If not, return it to the oven and continue baking 5 to 10 minutes more. Remove to a rack to cool. Let the puffs cool slightly on the sheet, then transfer to a cooling rack. Serve warm or at room temperature.
- These are brilliantly resilient and freeze beautifully. Once cooled, store them in an airtight container in the freezer for up to 4 weeks. Warm and re-crisp in a 350°F oven, 5 to 7 minutes.
- To make 30 to 35 medium puffs, adjust the ingredient amounts as follows: 1 1/4 cups flour, 1 cup water, 3/4 teaspoon salt, 6 1/2 tablespoons butter, 5 eggs, and 1 cup cheese.
GRUYERE GOUGERES
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
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
GOUGèRES
This is a little savory treat from France made out of pâte à choux, a traditional cookie dough that's simple to make. It is a quick, easy-to-eat, easy-to-serve appetizer that pairs best with a glass of champagne. (Makes 4 dozen gougères.)
Provided by Sebastien Rouxel
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place water, salt and butter in a saucepan over medium heat until it comes to a boil. Turn off heat and add the flour to the boiling water/butter, then mix with a wooden spoon so the starch absorbs the water. Place back on the stove, turn the heat on and cook until the dough doesn't stick to the pot any more, 1-2 minutes. Place the Gruyère in the bowl of a stand mixer and place the hot dough on top. Beat on low speed to melt the cheese and combine the ingredients. Add one egg at a time until fully incorporated. Add 15 turns of black pepper and mix again. The dough will have a nice "peak" when it's finished. Chill dough overnight in a bowl with plastic wrap directly covering the dough.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper that's been sprayed in the corners to secure it. Place chilled dough in a piping bag and pipe about 1 teaspoon onto the baking sheet by starting in the middle and pushing, then making a quick turn to stop the excess. Continue until the baking sheet is filled with gougères, making sure they're 1 inch apart. Finish with a few grinds of black pepper, then lightly spray with water, which will help with the cooking process. Bake until gougères are light and feel hollow, 20 minutes.
- Remove gougères from the oven. (Optional: enjoy with a glass of champagne!)
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.
GOUGERES (FRENCH CHEESE PUFFS)
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
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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