Best Cheddar Chive Gougères Recipes
CHEDDAR-CHIVE GOUGèRES
Try Cheddar-Chive Gougeres tonight! The French know all good things start with butter, flour and eggs, and these gougeres are no exception. Crispy on the outside, fluffy on the inside, delectably cheesy all over.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 17 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHEDDAR-CHIVE GOUGÈRES
Categories Appetizer Bake Cocktail Party Phyllo/Puff Pastry Dough Pastry
Yield 40 to 50 gougères
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper. 2. Put the water, butter, and salt in a medium, heavy saucepan and place over medium-high heat. Cook, swirling the pan a few times until the butter melts; once it has melted, increase the heat to high and bring the mixture to a rolling boil. Turn off the heat and dump in the flour. Beat the mixture with a wooden spoon until it starts to pull away from the sides of the pan. 3. Take the pan off the stove, set it on a counter or hot pad, and let it cool, without stirring, for 5 minutes. 4. Now, work in the eggs, 1 at a time, beating the mixture well with the spoon after each addition (you have to put some muscle into it to incorporate the eggs fully). With each addition, the dough should look glossy and slick at first, then stick to the sides of the pan before you add the next egg. After beating in the last egg, beat in the dry mustard and cayenne, then the cheese and chives. 5. Scoop up a heaping teaspoon of dough and with another spoon, push it off onto the paper-lined baking sheet (it should form a mound about 1 inch in diameter). Continue with the remaining dough, leaving an inch of space between the gougères (work in batches as necessary, the dough can stand, covered with buttered waxed paper or parchment, for up to 1/2 hour). 6. Bake until the gougères are puffy and light golden, about 25 minutes, switching pan positions halfway through. Remove from oven and let cool slightly before serving, or turn off oven and let gougères remain in oven, with door ajar, for up to 1 hour.
CHEDDAR CHIVE GOUGERES
Mmmmmmmmmmmm!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Cheese Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a medium saucepan, add water, butter & cayenne & bring to a boil over medium heat, stirring frequently. Add flour; stir until well blended. Cook & stir 2 minutes or until mixture forms a ball. Cool 5 minutes.
- Add eggs, 1 at a time, stirring after each addition. Stir in remaining ingredients. Drop by tbsp (or use small ice cream/cookie scooper) about 2" apart onto sprayed baking sheets.
- Bake 20 minutes or until puffed & golden brown. Turn oven off & leave in oven, 5 minutes. Serve warm.
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