GOUGERE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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Rashad Van
[email protected]I would not make this recipe again.
Hamo Dan
[email protected]This recipe is not worth the effort.
Professor Dhanji
[email protected]This recipe is a waste of time and ingredients.
Vellina Peterson
[email protected]I would not recommend this recipe.
Hameed Ullah
[email protected]These gougeres were a lot of work and they didn't taste that great.
dorothy mczeal
[email protected]I followed the recipe exactly, but my gougeres didn't turn out as light and airy as I expected.
Zakaria Islam
[email protected]These gougeres were a bit dry, but the flavor was good.
Md Shahin Alom
[email protected]Perfect for a party or potluck!
Hri Doy
[email protected]So easy to make and so delicious!
Hamdan Noob
[email protected]These gougeres were delicious! I'll definitely be making them again.
FAZI BUTT
[email protected]I love gougeres and this recipe didn't disappoint! They were crispy on the outside and soft and cheesy on the inside.
Draven Florea
[email protected]These gougeres were a little more work than I expected, but they were worth it! They were so delicious and they made a great appetizer for my dinner party.
Sevdali Jakupi
[email protected]I'm not a big fan of cheese, but these gougeres were surprisingly good! The choux pastry was light and airy, and the cheese filling was just the right amount of savory.
Ava Wilkes
[email protected]These gougeres were so easy to make and they turned out perfectly! I used Gruyere cheese and they were so cheesy and flavorful.
SHAHBAZ PRINCE
[email protected]I've been looking for a good gougeres recipe for ages, and this one is perfect! The instructions were easy to follow and the results were delicious.
DJ DEE MUSIC
[email protected]These gougeres were a hit at my party! They were light and fluffy, with a cheesy, savory flavor that everyone loved. I'll definitely be making them again.