GOUGERES
Pate a choux derives from the old French meaning "to cherish" or cabbage paste because of its shape, this pastry has been in use since the sixteenth century. It is a cooked mixture of water, butter and flour which rises due to steam expansion. The paste crusts on the outside, trapping steam inside, creating a puffed shape with a hollow interior. The crisp shells are filled with a variety of creams and finished with a glaze.
Provided by Amy Finley
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
- In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.
GOUGERES
I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat. If you have leftovers, float a few of these gems on a bowl of soup in place of croutons. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 3 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 52 calories, Fat 4g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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
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
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THYME GOUGèRES RECIPE | BON APPéTIT
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- Preheat oven to 400°. 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 tsp. 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 Tbsp. water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 Tbsp. 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° oven until hot, 10–15 minutes.
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