THYME GOUGèRES
Provided by Bon Appétit Test Kitchen
Categories Bread Cheese Bake Cocktail Party New Year's Eve Thyme Party Bon Appétit
Yield Makes about 55 gougères
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.
- Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1"-1 1/4" rounds, spacing 1" apart. Whisk remaining egg with 1 tablespoon water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyère. Garnish each with a few thyme leaves.
- Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20-25 minutes. Let cool slightly and serve. DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325°F oven until hot, 10-15 minutes.
THYME GOUGERES
From Bon Appetit. The recipe states that these savory puffs are easily frozen and reheated. Serve half the yield from this recipe at the party, and save the rest for another time. Feel free to mix and match any semi-soft melting cheese such as Gruyere or Fontina with any hard cheese such as Asiago, Parmesan or Manchego. Posted for ZWT 8 - France.
Provided by DailyInspiration
Categories Breads
Time 55m
Yield 55 gougeres
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on the bottom and sides of pan about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyere, Asiago and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.
- Spoon dough into a pastry bag fitted with a 1/2 inch tip or a plastic bag with a 1/2 inch cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1 - 1 1/4 inch rounds, spacing 1 inch apart. Whisk remaining egg with 1 tablespoons water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyere. Garnish each with a few thyme leaves.
- Bake gougeres until puffed and golden brown and centers are cooked through but still moist, 20 - 25 minutes. Let cool slightly and serve.
Nutrition Facts : Calories 30.3, Fat 1.9, SaturatedFat 1.1, Cholesterol 21.3, Sodium 13.2, Carbohydrate 1.8, Fiber 0.1, Protein 1.4
TARTINE'S GOUGERES CHOUX AU FROMAGE - FRENCH STYLE CHEESE PUFFS
Crisp on the outside, and soft and custardy on the inside-- I can't imagine anything more lovely to serve at wine tastings or with a glass of champagne than a choux pastry (the same type you would make eclairs or cream puffs with) plus shredded cheese. And, these fancy little cheese puffs are really quite easy to prepare. Gougères are typically made with Gruyère cheese and thyme, or you can substitute any hard cheese and herbs you desire in the recipe (try gouda or farmhouse mature white cheddar with herbes de Provence or recipe #376859). Or, make them larger to be filled (try finely chopped ham, sausage or orange marmalade). Best eaten the same day. I've slightly adapted the original recipe which is from the world-famous Tartine Bakery in San Francisco, California.
Provided by BecR2400
Categories Lunch/Snacks
Time 1h
Yield 24 puffs
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees and line a baking sheet with parchment.
- To make the Choux paste, combine the milk, butter and salt in a sauce pan and place over medium heat until butter melts and the mixture comes to a full boil.
- Add the flour all at once, stirring until the mixture has formed a smooth paste and pulls away from the sides of the pan, about 3 minutes.
- Transfer the paste to a stand mixer fitted with the paddle attachment (or may be mixed by hand).
- Add the eggs, one at a time, and mix on medium speed (or mix by hand vigorously), incorporating each egg completely before adding the next egg. Scrape down the sides of the bowl before adding each egg. When all of the eggs have been added the mixture will be thick, smooth and shiny.
- Add the cheese, pepper and thyme, and gently mix in by hand with a rubber spatula.
- Transfer the mixture to a pastry bag fitted with a 1/2 inch plain or round tip (no. 6 or 7), filling it about 1/3 of the way full so it is still easy to handle. Pipe the mixture out onto the parchment, making quarter size (about 1 inch) mounds. Leave about 1 1/2 inch space between the mounds. Or, you can use a spoon to drop the mounds onto the parchment, but it is harder to control the thick mixture.
- The mounds may have cheese poking out in odd directions. With a wet finger just pat the mound into a more uniform shape.
- To make the topping, whisk together the egg and salt. Brush the tops of the mounds and then sprinkle with the cheese.
- Place the Gougères immediately into the preheated oven and don�t open the door until they are nicely browned or they may collapse.
- Bake until they have puffed and are nicely browned, about 25-30 minutes.
- They are delicious served hot, warm or room temperature. They can also be frozen in an airtight container, and re-crisped directly from the freezer in an 350F degree oven for 5 minutes.
Nutrition Facts : Calories 98.4, Fat 7.2, SaturatedFat 4.1, Cholesterol 69.6, Sodium 42.7, Carbohydrate 4.8, Fiber 0.2, Sugar 0.8, Protein 3.6
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