TARTINE'S GOUGERES CHOUX AU FROMAGE - FRENCH STYLE CHEESE PUFFS
Crisp on the outside, and soft and custardy on the inside-- I can't imagine anything more lovely to serve at wine tastings or with a glass of champagne than a choux pastry (the same type you would make eclairs or cream puffs with) plus shredded cheese. And, these fancy little cheese puffs are really quite easy to prepare. Gougères are typically made with Gruyère cheese and thyme, or you can substitute any hard cheese and herbs you desire in the recipe (try gouda or farmhouse mature white cheddar with herbes de Provence or recipe #376859). Or, make them larger to be filled (try finely chopped ham, sausage or orange marmalade). Best eaten the same day. I've slightly adapted the original recipe which is from the world-famous Tartine Bakery in San Francisco, California.
Provided by BecR2400
Categories Lunch/Snacks
Time 1h
Yield 24 puffs
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees and line a baking sheet with parchment.
- To make the Choux paste, combine the milk, butter and salt in a sauce pan and place over medium heat until butter melts and the mixture comes to a full boil.
- Add the flour all at once, stirring until the mixture has formed a smooth paste and pulls away from the sides of the pan, about 3 minutes.
- Transfer the paste to a stand mixer fitted with the paddle attachment (or may be mixed by hand).
- Add the eggs, one at a time, and mix on medium speed (or mix by hand vigorously), incorporating each egg completely before adding the next egg. Scrape down the sides of the bowl before adding each egg. When all of the eggs have been added the mixture will be thick, smooth and shiny.
- Add the cheese, pepper and thyme, and gently mix in by hand with a rubber spatula.
- Transfer the mixture to a pastry bag fitted with a 1/2 inch plain or round tip (no. 6 or 7), filling it about 1/3 of the way full so it is still easy to handle. Pipe the mixture out onto the parchment, making quarter size (about 1 inch) mounds. Leave about 1 1/2 inch space between the mounds. Or, you can use a spoon to drop the mounds onto the parchment, but it is harder to control the thick mixture.
- The mounds may have cheese poking out in odd directions. With a wet finger just pat the mound into a more uniform shape.
- To make the topping, whisk together the egg and salt. Brush the tops of the mounds and then sprinkle with the cheese.
- Place the Gougères immediately into the preheated oven and don�t open the door until they are nicely browned or they may collapse.
- Bake until they have puffed and are nicely browned, about 25-30 minutes.
- They are delicious served hot, warm or room temperature. They can also be frozen in an airtight container, and re-crisped directly from the freezer in an 350F degree oven for 5 minutes.
Nutrition Facts : Calories 98.4, Fat 7.2, SaturatedFat 4.1, Cholesterol 69.6, Sodium 42.7, Carbohydrate 4.8, Fiber 0.2, Sugar 0.8, Protein 3.6
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Sarkar Asad
[email protected]Can these cheese puffs be frozen and reheated later?
miracle benjamin
[email protected]I've never made cheese puffs before. What tips do you have for a first-timer?
Gage vance
[email protected]I'm looking for a cheese puff recipe that's easy to make and doesn't require a lot of ingredients. Do you have any suggestions?
Cary Deam
[email protected]These cheese puffs look delicious but I'm allergic to cheese. Is there a way to make them without cheese?
Naresh Silwal
[email protected]I'm not sure what I did wrong but my cheese puffs turned out terrible. They were hard and dry.
Arnob Bhuiyan
[email protected]These cheese puffs were a waste of time and ingredients. They were flat and flavorless.
Mahmud Samchu Mollah
[email protected]I followed the recipe exactly but my cheese puffs didn't turn out as well as I hoped. They were a little too dense and the cheese flavor wasn't as strong as I would have liked.
Maryann Onyinye
[email protected]These cheese puffs are addictive! I can't stop eating them.
anish bajagain
[email protected]I'm not a big fan of cheese puffs but I have to admit these are pretty good. They're light and airy with a nice cheesy flavor.
Ehtisham Touqir Khan
[email protected]These cheese puffs are delicious! I love the crispy exterior and the gooey, cheesy center.
Kazibwe Tonny
[email protected]I've made these cheese puffs several times now and they're always a hit. They're the perfect party food because they're easy to make ahead of time and they can be served hot or cold.
Nepal Roy
[email protected]These cheese puffs are a game-changer. They're so easy to make and they're always a hit with my family and friends.
Ste Manz
[email protected]I was skeptical at first but these cheese puffs really are as good as everyone says. They're the perfect combination of crispy and cheesy.
Nbohele Nbohele
[email protected]These cheese puffs are amazing! They're so easy to make and they taste even better than they look.
Johngold John
[email protected]I've tried many cheese puff recipes but this one is by far the best. The cheese puffs are always light and fluffy with a perfect amount of cheese.
Bhuban Kc
[email protected]These cheese puffs are the perfect party food. They're easy to make ahead of time and they always impress my guests.
Queen Victoria
[email protected]I followed the recipe exactly and the cheese puffs turned out perfectly. They were light and airy with a crispy exterior and a gooey, cheesy center.
Kamana Magar
[email protected]These cheese puffs are so delicious and addictive! I can't stop eating them.
Alzira Belinda
[email protected]I've been making these cheese puffs for years and they're always a crowd-pleaser. They're perfect for any occasion, from casual get-togethers to formal parties.
ruaa um 7ala
[email protected]These cheese puffs were a hit at my last party! They're so easy to make and always disappear quickly.