GOUGERES
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot. Notes When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Dont worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely. Gougères freeze well. It might be fun to make extra with your club, so you can all take some home. After baking, allow them to cool completely. When you return home, spread the gougères out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in sturdy plastic bags for several months.
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Rahma Creations
rahma.creations49@hotmail.comThis recipe needs to be taken down from the internet.
Sonjit Debnath
debnath_sonjit100@gmail.comAvoid this recipe at all costs.
Babuur Rahman
b-rahman@gmail.comI'm giving this recipe one star because I can't give it zero stars.
Daniel Kulbe
kd11@aol.comThis recipe is a waste of time and ingredients.
Khawar Abas
khawar0@hotmail.comI would not recommend this recipe to anyone.
Matthew Ryan
ryan93@hotmail.comThese Gougeres were a complete disaster. I'm not sure what I did wrong, but they were inedible.
Tianna See
tsee@gmail.comI followed the recipe exactly and my Gougeres turned out flat and greasy.
Yousaf zakrani Khetran
khetran@yahoo.comThese Gougeres were a bit bland, even though I used a flavorful cheese.
Mohamed Munshif
m.munshif4@gmail.comI found that the Gougeres were a bit too dense for my liking, but I think that's because I overmixed the dough.
Jakpa Abdulai
ja30@hotmail.comThese Gougeres were a bit too salty for my taste, but I think that's because I used a sharp cheddar cheese.
Nor Elsayed
elsayed_n@gmail.comI'm not a huge fan of cheese, but I loved these Gougeres. They were the perfect balance of cheesy and savory.
Danielle King
king.d@yahoo.comI used a combination of Gruyère and Parmesan cheese and they were so cheesy and flavorful.
ssali moses
s_m@yahoo.comThese Gougeres were a bit more work than I expected, but they were worth it. They were absolutely delicious.
Cherice Sylvester
cherice@hotmail.comI followed the recipe exactly and my Gougeres turned out perfectly. They were light and fluffy on the inside and had a nice crispy crust.
Payton McCreight
pm43@aol.comThese Gougeres were easy to make and tasted great! I will definitely be making them again.
Tundex Richie
richie@hotmail.comI was a bit hesitant to try this recipe because I'm not a big fan of cheese, but I'm so glad I did! These Gougeres were amazing.
Rahuf
rahuf11@gmail.comI made these Gougeres for a potluck and they were gone in minutes! Everyone loved them.
Mir Mohammad Mohosin
m_m2@gmail.comThese were delicious! I used a sharp cheddar cheese and they had the perfect amount of cheesy flavor.
Phinah Mutula
pm86@hotmail.comI've made these Gougeres several times now and they always come out great. They're the perfect appetizer or snack.
Sam Depledge
depledge86@hotmail.frThese Gougeres were a hit at my last party! They were so easy to make and turned out perfectly cheesy and light.