MINIATURE GOUGERES
Steps:
- Make pâte à chou
- In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan.
- Transfer mixture to a bowl and with an electric mixer on high speed beat in 4 eggs, 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
- Make Gougères
- Preheat oven to 375°F. Lightly grease 2 baking sheets or line with parchment paper.
- In a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 or 4 minutes. Transfer seeds to a small bowl and cool. With a mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.
- Stir Gruyère and 1 teaspoon ground seeds into pâte à chou and arrange level tablespoons about 1 inch apart on baking sheets. Sprinkle tops of gougères with remaining ground seeds and bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp. Gougères keep, chilled in sealable plastic bags, 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350°F. oven 10 minutes if chilled or 15 minutes if unthawed frozen. Serve gougères warm.
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Charles Bender
[email protected]These miniature gougeres were a hit at my party. I will definitely be making them again.
Oliver White
[email protected]These miniature gougeres are a must-try for any cheese lover. They're cheesy, flavorful and perfect for any occasion.
Shahid123 Shahid123
[email protected]I would definitely recommend these miniature gougeres to anyone looking for an easy and delicious appetizer.
aesthetic hira
[email protected]Overall, I thought these miniature gougeres were a great appetizer. They were easy to make and they were delicious.
Mike Catledge
[email protected]These gougeres were a waste of time and ingredients. They were so bad that I had to throw them away.
Ahnaf Khaled
[email protected]I followed the recipe exactly, but my gougeres didn't turn out right. They were flat and dense.
Kwatampora Joab
[email protected]I was disappointed with these gougeres. The dough was too dry and the cheese filling was bland.
Abedin Abazi
[email protected]These gougeres were delicious, but they were a little too oily for my taste. I think I would try baking them instead of frying them next time.
Deserie Hieke
[email protected]The gougeres turned out great! The only thing I would change is to add a little more salt to the dough.
Shagee boy
[email protected]These miniature gougeres were a bit of a challenge to make, but they were worth the effort. They were absolutely delicious and they looked so impressive on the table.
kleon jennings
[email protected]I've made these miniature gougeres several times now and they're always a crowd-pleaser. They're so cheesy and delicious and they're always a hit at parties.
Sardar Amin
[email protected]These were the perfect appetizer for my dinner party. They were elegant and delicious, and they were easy to make ahead of time.
Joe Montana
[email protected]I'm not a huge fan of cheese, but these gougeres were surprisingly good. The Gruyère cheese was not too overpowering and the herbs added a nice flavor.
Sufiyan Asif
[email protected]The cheese and herb filling was delicious and the gougeres were perfectly cooked. I will definitely be making these again.
Lobna Soltan
[email protected]These miniature gougeres were a hit at my party! They were so easy to make and everyone loved them.