Cheddar Walnut Gougères 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:

• 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:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
• Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
• Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
• Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.

Steps:

• Prepare the gougeres: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper or silicone mats. In a large saucepan, combine the butter, salt and 1 cup water. Stir over high heat until the butter melts completely, then remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until smooth, then transfer to a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat in the grated cheese.
• Transfer the dough to a pastry bag, or use 2 wet spoons to drop neat 1-tablespoon mounds onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 25 to 30 minutes, until golden and crisp. When done, turn off the oven and let the gougeres dry out in the oven with the door ajar to keep them nice and crisp.
• Cook the apples for the filling: Peel the apples and discard the core; cut into 1/2-inch dice. Melt the butter in a large saute pan over high heat. When foaming, add the spices. They will toast instantly and become fragrant; add the apples and saute for 3 to 4 minutes, until browned. Add 2 tablespoons water, the honey and lemon juice. Cook for 3 to 4 minutes, or until the liquid is reduced and the apples are tender. Set aside to cool slightly.
• Set a clean saute pan over medium heat. Add enough olive oil to coat the pan; when hot, fry the sage leaves until crisp and almost transparent, about 1 minute. Drain on paper towels. Add the prosciutto pieces to the same pan in a single layer (work in batches, if necessary). Cook for 1 minute on each side to crisp them up. Drain on paper towels.
• To assemble, carefully tear off the top third of each gougere and spoon in some warm apple filling. Top with a sage leaf and a piece of prosciutto and season lightly with fleur de sel. Drizzle with olive oil and sprinkle with black pepper.

Steps:

• Preheat the oven to 400. Line two baking sheets with parchment paper.
• In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
• Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
• Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
• Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.
• The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.