PARMESAN GOUGERES
These are simply delicious cheese puffs, that tastes good at any get together, and the kids simply love them!!
Provided by Chef mariajane
Categories Cheese
Time 24m
Yield 50 gougeres
Number Of Ingredients 8
Steps:
- In a saucean, bring water , shortening, and salt to a boil over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves sides of saucepan and forms a ball.
- Remove from heat. Cool for about 2 minutes. Add 4 eggs, once at a time, beating well after each addition.
- Stir in 1 cup cheese and seasoning.
- Drop mixture by rounded teaspoonfuls onto lightly greased foil-lined baking sheet.
- VARIATIONS:.
- Cheddar Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups shredded extra-old cheddar cheese and replace seasoning with 1 teaspoons dry mustard.
- Roquefort Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups crumbled roquefort cheese. Omit seasoning.
- TIP:
- Freezing and Reheating: Once the bite-size gougeres are cooled ompletely, place them in airtight containers, and freeze up to one month. Thaw at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 350F oven for about 8 minutes. Serve immediately.
- Beat remaining egg in small bowl. Brush the top of each puff with beaten egg, and then sprinkle with Parmesan cheese.
- Bake in a 400F oven for 12 minutes. Reduce heat to 350F and bake 5 minutes longer or until gougeres are puffed and golden brown.
- Serve immediately, or let cool on wire racks.
Nutrition Facts : Calories 44, Fat 3.2, SaturatedFat 1.1, Cholesterol 23.1, Sodium 64, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 1.7
GOUGERES WITH PARMESAN AND BLACK PEPPER
Delicate and airy, these are splendid hors d'oeuvres for adults and children alike. Gougeres are made from classic French choux pastry, which is cooked on the stove.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Heat water, butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally until butter is melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat, and cook, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 4 minutes.
- Transfer to the bowl of a mixer, and beat on low speed until slightly cooled, about 2 minutes. Increase speed to medium, and add 2 eggs, one at a time, letting each incorporate before adding the next. Beat until dough is smooth and shiny, about 1 minute more. Test the dough by touching it with your finger and lifting to form a string. If string doesn't form, add water, 1 teaspoon at a time, until it does.
- Transfer dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe small dots at the corners of baking sheets, and lay parchment on top, pressing to secure. Pipe 1-inch rounds onto parchment, spacing 1 inch apart. Brush with egg wash, and sprinkle with Parmesan, salt, and pepper.
- Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and dry in the center, 20 to 25 minutes.
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.
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 "parmesan gougeres recipes"
GOUGERES WITH PARMESAN CHEESE | ANOLON
From anolon.com
Estimated Reading Time 2 mins
PARMESAN GOUGèRES | MIDWEST LIVING
From midwestliving.com
Servings 21Calories 94 per servingTotal Time 1 hr
PARMESAN GOUGERES RECIPE | GET CRACKING - EGGS
From eggs.ca
Servings 50Total Time 37 minsCategory Appetizers & CanapésCalories 41 per serving
PARMESAN GOUGERES RECIPE | RECIPE | RECIPES, GOUGERES RECIPE, …
From pinterest.ca
GOUGèRES WITH CHEESE (FRENCH APPETIZER RECIPE) - SNIPPETS OF PARIS
From snippetsofparis.com
PARMESAN GOUGERES RECIPE | RECIPE | RECIPES, GOUGERES RECIPE, …
From pinterest.ca
CHEESE PUFFS GOUGERES (WITH TWO CHEESE!) - RASA MALAYSIA
From rasamalaysia.com
HOW TO MAKE CLASSIC GOUGèRES (FRENCH CHEESE PUFFS!) - FOOD …
From foodnouveau.com
PARMESAN GOUGERES
From everybodylovesitalian.com
EASY GOUGéRES RECIPE (VIDEO) - CHEF BILLY PARISI
From billyparisi.com
PARMESAN-ROSEMARY GOUGèRES WITH GOAT CHEESE FILLING
From finefoodsblog.com
GOUGERES - FRENCH CHEESE PUFFS (FINGER FOOD!) | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE THE PERFECT GOUGèRES – RECIPE
From theguardian.com
PARMESAN-CHIVE GOUGèRES - TEATIME MAGAZINE
From teatimemagazine.com
GOUGèRES RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
GRUYERE PARMESAN PUFFS {GOUGERES} - FLAVOR THE MOMENTS
From flavorthemoments.com
BACON PARMESAN GOUGERES (CHEESE PUFFS) - RASA MALAYSIA
From rasamalaysia.com
GOUGèRES (CHOUX PASTRY CHEESE PUFFS) RECIPE - SERIOUS EATS
From seriouseats.com
PARMESAN GOUGèRES - GASTRONOMER'S GUIDE
From gastronomersguide.com
PARMESAN BACON GOUGèRES - RECIPE - FINECOOKING
From finecooking.com
PARMESAN GOUGERES - READER'S DIGEST CANADA
From readersdigest.ca
GOUGERES WITH PARMESAN CHEESE RECIPE
From meyercanada.commerceowl.com
GOUGèRES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PARMESAN GOUGERES - EGG FARMERS OF ALBERTA
From eggs.ab.ca
PARMESAN & ROSEMARY GOUGèRES WITH GOATS CHEESE
From leeandthesweetlife.com
EXTRA-CHEESY CHEESE PUFFS GRUYèRE-PARMESAN GOUGèRES
From thegoodlifefrance.com
GOUGèRES RECIPE - BROWN EYED BAKER
From browneyedbaker.com
MANITOBA EGG FARMERS - PARMESAN GOUGERES
From eggs.mb.ca
PARMESAN, BACON AND PARSLEY GOUGèRES - FOODIE BAKER
From foodiebaker.com
GOUGèRES | KING ARTHUR BAKING
From kingarthurbaking.com
CHEESE AND GARLIC GOUGèRES RECIPE - OLIVEMAGAZINE
From olivemagazine.com
FRENCH GOUGèRES WITH PARMESAN & PEPPER – BIJOUXS | LITTLE JEWELS …
From bijouxs.com
HERBED PARMESAN GOUGèRES - THE BUZZ MAGAZINES
From thebuzzmagazines.com
PARMESAN GOUGERES
From stage.readersdigest.ca
HOMEMADE TRIPLE CHEESE PUFFS RECIPE | ALTON BROWN
From altonbrown.com
PARMESAN GOUGERES - A FOODCENTRIC LIFE
From afoodcentriclife.com
PARMESAN GOUGERES STUFFED WITH MUSHROOM DUXELLE - MINCED
From mincedblog.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
ECLECTIC RECIPES FAST AND EASY FAMILY DINNER RECIPES
From eclecticrecipes.com
THE SECRET INGREDIENT (PINK PEPPERCORN): PINK PEPPERCORN AND …
From seriouseats.com
GOUGERES WITH PARMESAN CHEESE – POTSANDPANS
From potsandpans.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