Gougeres Recipes

Line 2 baking sheets with parchment paper.

Gougeres recipes. Bring the milk water butter and salt to a rapid boil in a heavy bottomed medium saucepan over high heat. 125g of plain flour. Transfer to a mixing bowl and beat in the eggs.

They re baked until puffed and hollow crisp and golden on the outside and tender within. Gougères are small puffs made from choux pastry mixed with grated cheese usually gruyère or a similar french alpine cheese though many other semi firm cheeses like cheddar will work. Pour 250ml 8fl oz of water into a medium sized pan add the butter and salt and bring to the boil.

Keep beating until the mixture has completely cooled. Lower the heat to medium and start stirring energetically with a wooden spoon. Mix in the parmesan and season with salt and pepper.

Add the flour all at once lower the heat to medium low and immediately start stirring. Preheat the oven to gas mark 6 200 c fan 180 c. A simple choux pastry mixed with gruyère parmesan or cheddar these fancily named cheese puffs are perfect christmas fare.

Line 2 large baking sheets with parchment paper and set aside. When it is just simmering remove from the heat and quickly tip in the flour and beat together with a whisk until the mix is coming away from the sides of the pan and forming a ball. Add the flour and stir it in with a wooden spoon until a smooth dough.

Bring butter salt nutmeg and 1 cup water to a boil in a medium saucepan stirring until butter is melted. Stir in flour all at once and cook stirring continuously with a wooden spoon until dough pulls away from the sides of. Preheat the oven with its 2 racks evenly spaced to 425 f.