Cheddar Chive Gougeres Recipes

Steps:

• In a large saucepan, bring the water, butter and 1/2 teaspoon salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese, chives and garlic., Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Sprinkle with remaining salt. Bake at 375° for 14-16 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 400°F.
• Bring water, butter and red pepper to boil in medium saucepan on medium heat, stirring frequently with wooden spoon. Add flour; stir until blended. Cook and stir 2 min. or until mixture forms ball. Remove from heat; let stand 5 min.
• Add eggs, 1 at a time, stirring after each until blended. Stir in remaining ingredients. Drop dough by level tablespoons, about 2 inches apart, into 17 mounds on baking sheets sprayed with cooking spray.
• Bake 20 min. or until puffed and golden brown. Turn oven off. Leave gougeres in oven 5 min. Serve warm.

Steps:

• Set a rack in the center of the oven and heat to 400 degrees. Line 2 large baking sheets with parchment paper.
• Put the butter, milk, salt and 1/2 cup water in a medium saucepan, and bring to a boil. Add the flour all at once, set heat to medium-low and stir without stopping until the mixture pulls away from the pan easily and comes together in a ball. Keep stirring energetically for 3 minutes more; the drier the dough, the better the gougères. Scrape the dough into a mixer with a paddle attachment (or into a large bowl, if you're mixing by hand), and let sit for 1 minute.
• With the mixer at medium speed, add the 4 eggs one by one, and beat for 1 minute after each goes in, scraping the bowl as needed. As you're working, the dough may break into curds; just keep going - it's always fine once the egg white goes in.
• Beat in the egg white, then the mustard. Reduce the mixer speed to low, and blend in the cheese followed by the nuts. Give the dough a few good beats with a sturdy spatula.
• Working with a small cookie scoop or 2 spoons, scoop balls, each about 2 teaspoons, onto the sheets, leaving an inch between each. (Gougères are excellent baked from frozen. They can be frozen at this point; set them in an airtight container once frozen solid.)
• Working with one baking sheet of fresh gougères at a time, slide the gougères into the oven and turn the heat down to 375. Bake for 22 to 24 minutes, or until the gougères are puffed, golden and firm enough to pick up. (If baking frozen gougères, arrange them on a lined baking sheet, and leave at room temperature while you heat the oven. You may need to bake them a couple minutes more, so keep an eye on them.) Serve immediately. Baked gougères can also be reheated briefly in a 350-degree oven.

Steps:

• 1. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper. 2. Put the water, butter, and salt in a medium, heavy saucepan and place over medium-high heat. Cook, swirling the pan a few times until the butter melts; once it has melted, increase the heat to high and bring the mixture to a rolling boil. Turn off the heat and dump in the flour. Beat the mixture with a wooden spoon until it starts to pull away from the sides of the pan. 3. Take the pan off the stove, set it on a counter or hot pad, and let it cool, without stirring, for 5 minutes. 4. Now, work in the eggs, 1 at a time, beating the mixture well with the spoon after each addition (you have to put some muscle into it to incorporate the eggs fully). With each addition, the dough should look glossy and slick at first, then stick to the sides of the pan before you add the next egg. After beating in the last egg, beat in the dry mustard and cayenne, then the cheese and chives. 5. Scoop up a heaping teaspoon of dough and with another spoon, push it off onto the paper-lined baking sheet (it should form a mound about 1 inch in diameter). Continue with the remaining dough, leaving an inch of space between the gougères (work in batches as necessary, the dough can stand, covered with buttered waxed paper or parchment, for up to 1/2 hour). 6. Bake until the gougères are puffy and light golden, about 25 minutes, switching pan positions halfway through. Remove from oven and let cool slightly before serving, or turn off oven and let gougères remain in oven, with door ajar, for up to 1 hour.