THYME GOUGèRES
Provided by Bon Appétit Test Kitchen
Categories Bread Cheese Bake Cocktail Party New Year's Eve Thyme Party Bon Appétit
Yield Makes about 55 gougères
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.
- Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1"-1 1/4" rounds, spacing 1" apart. Whisk remaining egg with 1 tablespoon water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyère. Garnish each with a few thyme leaves.
- Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20-25 minutes. Let cool slightly and serve. DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325°F oven until hot, 10-15 minutes.
CHEESE PUFFS (GOUGERES)
Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
Provided by Carolyn Bunkley
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
- Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
- Separate the white and yolk from one egg, reserving the yolk for glazing.
- Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
- Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
- Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
- Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
- Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
- Remove pans from oven and leave puffs on pans until cool enough to serve.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g
GOUGERES
These little cheese puffs are a great appetizer that I'm sure everyone will love. They are best served hot out of the oven. I wish I had a picture to show you how good they look. They take a little bit of time to do, but they are well worth it. Enjoy
Provided by Purdy Good Cook
Categories Breads
Time 1h
Yield 48 48, 48 serving(s)
Number Of Ingredients 7
Steps:
- Position an oven rack in the lower third of the oven, and preheat to 400. Line a large baking sheet with parchment paper and set aside.
- In a medium saucepan, combine 1/4 cup water, milk, butter, salt, and pepper and bring to a boil over medium heat. Add the flour, and stir with a wooden spoon until the mixture becomes dry, about 1 minute.
- Transfer the mixture to a large mixing bowl, add the cheese, and beat with a hand mixer on medium speed for 1 minute Add the eggs one at a time. Continue to mix on medium/high speed until the dough is smooth and shiny, 1-2 minute.
- Spoon the dough into a large resealable plastic bag and seal it shut. Cut a 1/4 inch diagonal slice from one corner of the bag; squeeze the dough through that hole and into 1 inch rounds on the baking sheet, leaving 1 inch space between each gougere. Smooth any peaks by dipping your finger in water and very gently rubbing the top of each piped round.
- Transfer the backing sheet to oven. After 10 min, rotate the baking sheet and reduce oven temperature to 350. Continue to bake until gougeres are golden brown, about 15 min more. Remove gougeres from oven, transfer to a serving platter or basket, and serve immediately.
- Left overs can be reheated by placing them in a 400 degree oven for 2 minute.
Nutrition Facts : Calories 22.6, Fat 1.5, SaturatedFat 0.8, Cholesterol 11.8, Sodium 35.9, Carbohydrate 1.1, Protein 1.1
TARTINE'S GOUGERES CHOUX AU FROMAGE - FRENCH STYLE CHEESE PUFFS
Crisp on the outside, and soft and custardy on the inside-- I can't imagine anything more lovely to serve at wine tastings or with a glass of champagne than a choux pastry (the same type you would make eclairs or cream puffs with) plus shredded cheese. And, these fancy little cheese puffs are really quite easy to prepare. Gougères are typically made with Gruyère cheese and thyme, or you can substitute any hard cheese and herbs you desire in the recipe (try gouda or farmhouse mature white cheddar with herbes de Provence or recipe #376859). Or, make them larger to be filled (try finely chopped ham, sausage or orange marmalade). Best eaten the same day. I've slightly adapted the original recipe which is from the world-famous Tartine Bakery in San Francisco, California.
Provided by BecR2400
Categories Lunch/Snacks
Time 1h
Yield 24 puffs
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees and line a baking sheet with parchment.
- To make the Choux paste, combine the milk, butter and salt in a sauce pan and place over medium heat until butter melts and the mixture comes to a full boil.
- Add the flour all at once, stirring until the mixture has formed a smooth paste and pulls away from the sides of the pan, about 3 minutes.
- Transfer the paste to a stand mixer fitted with the paddle attachment (or may be mixed by hand).
- Add the eggs, one at a time, and mix on medium speed (or mix by hand vigorously), incorporating each egg completely before adding the next egg. Scrape down the sides of the bowl before adding each egg. When all of the eggs have been added the mixture will be thick, smooth and shiny.
- Add the cheese, pepper and thyme, and gently mix in by hand with a rubber spatula.
- Transfer the mixture to a pastry bag fitted with a 1/2 inch plain or round tip (no. 6 or 7), filling it about 1/3 of the way full so it is still easy to handle. Pipe the mixture out onto the parchment, making quarter size (about 1 inch) mounds. Leave about 1 1/2 inch space between the mounds. Or, you can use a spoon to drop the mounds onto the parchment, but it is harder to control the thick mixture.
- The mounds may have cheese poking out in odd directions. With a wet finger just pat the mound into a more uniform shape.
- To make the topping, whisk together the egg and salt. Brush the tops of the mounds and then sprinkle with the cheese.
- Place the Gougères immediately into the preheated oven and don�t open the door until they are nicely browned or they may collapse.
- Bake until they have puffed and are nicely browned, about 25-30 minutes.
- They are delicious served hot, warm or room temperature. They can also be frozen in an airtight container, and re-crisped directly from the freezer in an 350F degree oven for 5 minutes.
Nutrition Facts : Calories 98.4, Fat 7.2, SaturatedFat 4.1, Cholesterol 69.6, Sodium 42.7, Carbohydrate 4.8, Fiber 0.2, Sugar 0.8, Protein 3.6
CHEF JOHN'S PARTY CHEESE PUFFS
These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
- Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
- Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
- Bake in the preheated oven until golden and puffed, 15 to 20 minutes.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 4.2 g, Cholesterol 46.1 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 81.5 mg, Sugar 0.1 g
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- Preheat oven to 400°. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 tsp. thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.
- Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1"–1 1/4" rounds, spacing 1" apart. Whisk remaining egg with 1 Tbsp. water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 Tbsp. Gruyère. Garnish each with a few thyme leaves.
- Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20–25 minutes. Let cool slightly and serve. DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325° oven until hot, 10–15 minutes.
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