Cheese Puffs Gougeres Recipes

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
• Separate the white and yolk from one egg, reserving the yolk for glazing.
• Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
• Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
• Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
• Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
• Remove pans from oven and leave puffs on pans until cool enough to serve.

Steps:

• Preheat oven to 425.
• Add butter, salt, pepper and nutmeg to 1 cup water in a medium saucepan and bring to a boil over medium-high heat.
• When butter melts, reduce the heat to low.
• Add flour to saucepan all at once and beat with a wooden spoon over low heat for about a minute until mixture pulls away from sides of the pan.
• Remove pan from heat.
• Add cheese to pan and beat with wooden spoon until thoroughly mixed.
• Add 4 eggs, one at a time, beating each into the batter until well mixed before adding the next.
• Continue beating mixture until it is smooth, shiny and firm.
• Drop batter in small spoonfuls onto a lightly greased baking sheet.
• Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked gougeres with egg wash.
• Bake in upper third of the over for 15-20 minutes or until golden and doubled in size.
• Remove from oven serve hot or can be served at room temperature.

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:

• Preheat oven to 400° and lightly butter a baking sheet.
• In a large saucepan, combine the water, salt, and butter and heat gently until the butter is melted.
• Meanwhile, sift the flour onto a piece of parchment paper.
• Bring the butter mixture just to a boil; take from the heat and immediately add all the flour.
• Beat vigorously with a wooden spoon for a few moments until the mixture pulls away from the pan sides to form a ball.
• Beat for 30 seconds to 1 minute over low heat to dry the dough.
• Beat 1 egg and set aside; beat the remaining eggs into the dough, one at a time, beating thoroughly after each addition.
• Beat in enough reserved egg so the dough is shiny and just falls from the spoon.
• If too much egg is added, the dough will be too soft and not hold its shape.
• Rub the top of the dough with butter to prevent a skin from forming, and set aside until cool.
• Cut the gruyere cheese in tiny dice, or coarsely grate it, and beat it into the dough.
• Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2 inch mounds on the baking sheet, spacing them well apart as they will puff during baking.
• Alternately, drop mounds of dough on the baking sheet using 2 small spoons.
• Brush the mounds with the egg glaze and sprinkle with grated gruyere.
• Bake until golden brown and crisp, 25-30 minutes.
• The puffs often seem done too soon, so take out a puff and let it cool for a minute or two to check if it is ready before removing the rest.
• The puff should stay crisp on the outside and slightly soft inside.
• Gougeres are at their best warm from the oven.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
• Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
• Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
• When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
• Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
• Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.