Gougere Cheese Pastry Recipes

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 425 degrees.
• Bring water to boil in deep saucepan and drop in butter. When butter has melted, remove pot from heat and add flour immediately. Stir with wooden spoon until soft ball forms.
• Put pot back over medium heat to dry out paste. Cook 4 to 5 minutes, stirring constantly. Thin crust will form on bottom of pot; do not scrape it up. After 4 or 5 minutes dough should not stick to fingers when pinched. Remove from heat.
• Add eggs, one by one, incorporating each thoroughly. Sprinkle in all but 2 tablespoons of cheese.
• Butter a cake mold with center tube or a regular cake pan. Using large soup spoon, remove pieces of dough and, using another spoon, drop around rim of dish. Small space should remain in between each for expansion. Sprinkle remaining cheese over dough. Bake 30 minutes.