Pepper Cheese Chive Gougere Recipes

Steps:

• 1. Preheat Oven to 375 degrees F
• 2. Line one large or two small baking sheets with parchment paper or silpat
• 3. In a medium sauce pan combine the water, milk, butter and salt and bring to a boil. Once fully melted dump in all the flour at once and stir it with a wooden spoon until you have a smooth dough. Continue to stir over low heat until it dries out and pulls away from the pan in one mass - about 2-3 minutes. Scrape the dough into a bowl, allow to cool slightly before beating the eggs into the dough, one at a time. Add the cheese, chives, salt & pepper.
• 4. Using two tablespoons (dipping in warm water as you go), place tablespoon size mounds onto the baking sheets, two inches apart. Sprinkle with cheese and bake for 20-25 minutes, or until puffed and golden brown. Serve warm!
• 5. Time: one hour Yield: two dozen

Steps:

• In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Steps:

• Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes., Transfer to a large bowl; beat 1 minute to cool slightly. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm. , Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.

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:

• Heat oven to 400 degrees F; line baking sheets with parchment paper or lightly spray baking sheets with nonstick cooking spray.
• Combine water and butter in 2 quart saucepan.
• Cook over medium heat until mixture comes to a boil, about 5-7 minutes.
• Add flour, Italian seasoning and garlic salt.
• Stir vigorously until mixture forms a ball.
• Remove from heat; add 1 egg at a time, beating after each addition until smooth.
• Stir in 1 cup cheese and the chives.
• Drop by rounded teaspoonfuls onto prepared baking sheets.
• Top each with about 1/2 t remaining cheese.
• Bake for 18-22 minutes or until puffed and browned.