Best 4 Gougere Recipes

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Indulge in the delectable world of cheese puffs with our comprehensive guide to gougères, a classic French pastry that combines culinary artistry with a symphony of flavors. Our collection of recipes offers a delightful array of variations, ensuring that every palate finds its perfect match. From the traditional Gougeres au Fromage, bursting with nutty Gruyère cheese, to the innovative Gougeres filled with creamy spinach and artichoke dip, each recipe promises a unique taste experience. Discover the art of making these airy, golden puffs, perfect for any occasion, whether it's a sophisticated cocktail party or a cozy family gathering. Your journey into the realm of gougères begins here, where every bite is an exquisite celebration of culinary craftsmanship.

Here are our top 4 tried and tested recipes!

HERBED GOUGERE PUFFS



Herbed Gougere Puffs image

This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!

Provided by spatchcock

Categories     European

Time 1h15m

Yield 24 puffs

Number Of Ingredients 10

1 cup water
1/2 cup butter or 1/2 cup margarine
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup swiss cheese, Shredded (4 oz.)
1/4 cup parmesan cheese, Shredded (1 oz.)
1 tablespoon fresh parsley, minced
1 tablespoon fresh dill or 1 teaspoon dill weed, chopped
1 tablespoon fresh chives or 1 teaspoon dried chives, chopped

Steps:

  • In 2-quart saucepan, heat 1 cup water, butter and salt to a boil.
  • Remove from heat and add flour all at once, beating until smooth.
  • Return saucepan to medium heat; cook, stirring constantly, until dough becomes stiff and pulls away from sides of pan, about 5 minutes.
  • Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives.
  • Lightly grease one or two baking sheets.
  • Drop heaping tablespoon of dough onto baking sheet, forming one 15 inch or two 8-inch rings, with dough barely touching.
  • Sprinkle with rema ining 1/3 cup Swiss cheese. Bake at 425 degrees F 25 minutes or until puffed and golden brown.
  • Serve warm.

MUSHROOM GOUGERE



Mushroom Gougere image

Adapted from Classic Home Cooking cookbook, this is rich and delicious! French, New England, South, Mid West, Mid Atlantic

Provided by Sharon123

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
4 1/2 cups sliced mixed mushrooms (shitake, white, oyster, etc.)
1/2 cup all-purpose flour
1 3/4 cups milk
1 teaspoon chopped fresh tarragon
tarragon leaf, to garnish
1 cup all-purpose flour
salt and pepper, to taste
1 1/4 cups water
4 tablespoons butter (plus extra for greasing)
4 eggs, beaten
1 cup cheddar cheese, shredded (optional)
1 cup swiss cheese, shredded (or 1/2 cup Parmesan)

Steps:

  • Make the choux pastry:.
  • Sift the flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil.
  • Remove from the heat and add the flour. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean. Leave it to cool slightly.
  • Beat the eggs and cheese, if using, into the flour mixture until it's smooth and glossy. Make the gougere by buttering a large shallow ovenproof dish and lightly pressing the choux pastry around the edge, leaving a hole in the middle. Cover and chill while preparing the filling.
  • Melt the butter in a large saucepan, add the mushrooms, and cook gently for 3 to 4 minutes. Lift out with a slotted spoon and set aside. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2 to 3 minutes.
  • Return the mushrooms to the pan and add the tarragon, salt and pepper to taste. Pour into the middle of the choux ring and bake in a 425*F. oven for 35-40 minutes, until well risen and golden. Garnish with tarragon, and serve hot. Enjoy!

Nutrition Facts : Calories 620, Fat 39.9, SaturatedFat 23.4, Cholesterol 312.4, Sodium 340.4, Carbohydrate 42.8, Fiber 1.3, Sugar 0.9, Protein 22.2

GOUGèRE BOURGUIGNONNE (CHEESY BREAD-PASTRY FROM BURGUNDY



Gougère Bourguignonne (Cheesy Bread-Pastry from Burgundy image

This is a traditional dish from Burgundy, it is sort of in between a pastry and bread. It is so tasty that you might find it disappearing as soon as it is out of the pan. It is easiest to use a bundt pan if you have one.

Provided by Tea Girl

Categories     Breads

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

50 g piece gruyere
150 g grated gruyere
75 g butter, plus a bit more for the pan
120 g flour
3 large eggs
1/2 teaspoon salt

Steps:

  • Pour 200 ml of water in a saucepan with the salt and butter cut in pieces.
  • When butter is melted, remove pan from heat, add flour all at once, mix well and put the pan back on the heat.
  • Stir vigorously with a wooden spoon until the dough pulls away from sides of the pan.
  • Remove from heat and add the eggs one at a time, mixing well between each. Then add the grated cheese.
  • Preheat the oven to 200 ° Celsius.
  • Butter a pie pan and spread dough in the shape of a crown.
  • Cut the cheese into cubes and place them on the dough.
  • Bake for 45 min, lowering the oven 160 ° C halfway through cooking.
  • Remove the gougère from oven and let cool before serving.

GOUGERE



Gougere image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of nutmeg
3/4 cup plus 2 tablespoons flour
4 large eggs, at room temperature
4 ounces Parmesan cheese, at room temperature, grated (about 1 cup, but you do need the correct weight here)
1 cup chopped ham
1 large egg, beaten with 1 teaspoon water, for brushing
Additional grated Parmesan (about 2 tablespoons) for sprinkling (optional)

Steps:

  • Preheat oven to 375 degrees F. Grease a 9-inch pie pan. Put the milk, butter, salt, pepper, and nutmeg in a large, heavy saucepan. Cook over medium heat, stirring frequently, until the butter has melted and the mixture comes to a full boil.
  • Take the saucepan off the heat and add in the flour all at once, stirring hard with a wooden spoon. Return the pan to the heat. Stir vigorously and constantly for 2 to 3 minutes, until the mixture comes away from the sides of the pan. This recipe will give you good arm muscles. (There are recipes for making gougere in a food processor, but that involves a lot of sticky cleanup. A saucepan and spoon are actually easier in the long run.)
  • Take the pan off the heat again (this time, turn off the burner). Beat the eggs, 1 at a time, into the hot dough, stirring vigorously after each addition until the egg is completely incorporated and the dough is smooth. The dough will be very stiff and thick. Beat in the Parmesan cheese. Fold in chopped ham.
  • Scrape/pour the dough into the prepared pie pan. Brush with the egg-water mixture and sprinkle with the extra Parmesan cheese, if desired. Bake for 50 minutes without once opening the oven door. The gougere should be quite brown and puffy. Without taking it out of the oven, make a few slashes in the top with a sharp knife; this will let out some of the steam in the center and help the gougere stay puffy once it's out of the oven. Bake for 10 more minutes. Serve the gougere hot, at room temperature, or cold.

Tips:

  • Use high-quality ingredients for the best flavor. For example, use real butter and sharp cheddar cheese.
  • Make sure the butter and water are very cold before you start the recipe. This will help the dough to puff up properly.
  • Don't overwork the dough. Mix it just until it comes together, then stop. Overworking the dough will make the gougères tough.
  • Pipe the dough onto a baking sheet, spacing them about 2 inches apart. This will give them room to rise.
  • Bake the gougères in a preheated oven until they are golden brown. This should take about 20-25 minutes.
  • Serve the gougères warm, filled with your favorite fillings.

Conclusion:

Gougères are a delicious and versatile appetizer or snack. They can be filled with a variety of fillings, making them perfect for any occasion. With a little planning, you can make gougères ahead of time and freeze them, making them a convenient option for busy weeknights. So next time you're looking for a tasty and impressive appetizer, give gougères a try. You won't be disappointed!

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