Best 2 Classic Gougères Recipes
**Gougères: Savory French Cheese Puffs to Delight Your Taste Buds**
Indulge in the delectable world of gougères, irresistible French cheese puffs that are a symphony of flavors and textures. These airy and light pastries, pronounced "goo-zher," originated in the Burgundy region of France and have since captivated taste buds worldwide. Gougères are traditionally made with choux pastry, a unique dough that results in a hollow interior and a golden, crispy exterior. They are typically filled with grated cheese, most commonly Gruyère or Comté, and can be enjoyed as a savory snack, appetizer, or even a light meal. This article presents a collection of classic and innovative gougère recipes that cater to various dietary preferences and culinary skills. From traditional cheese-filled gougères to gluten-free and vegan variations, these recipes will guide you in creating these delightful treats that are sure to impress your family and friends.
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
CLASSIC GOUGèRES
Provided by Molly Wizenberg
Yield Makes 2 dozen 1 1/2-inch Gougères
Number Of Ingredients 7
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
- Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and pepper.
- Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
- Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. DO AHEAD: Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.
Tips:
- Make sure your butter is softened to room temperature. This will help it incorporate smoothly into the choux pastry.
- Don't overmix the choux pastry. Overmixing will make the pastry tough.
- Pipe the choux pastry onto a greased baking sheet. This will help prevent the gougeres from sticking.
- Bake the gougeres until they are golden brown. This will ensure that they are cooked through.
- Serve the gougeres warm. They are best when they are fresh out of the oven.
Conclusion:
Gougeres are a delicious and easy-to-make appetizer that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or a simple snack. With a few simple ingredients and a little bit of time, you can create a batch of gougeres that will impress your friends and family.
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