Best Cheese Puffs Gougères Recipes

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
• Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
• Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
• Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
• Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
• Separate the white and yolk from one egg, reserving the yolk for glazing.
• Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
• Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
• Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
• Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
• Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
• Remove pans from oven and leave puffs on pans until cool enough to serve.

GOUGERES (FRENCH CHEESE PUFFS)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
• Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
• Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
• When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
• Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
• Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.

GOUGERES FRENCH CHEESE PUFFS

Steps:

• Preheat oven to 425.
• Add butter, salt, pepper and nutmeg to 1 cup water in a medium saucepan and bring to a boil over medium-high heat.
• When butter melts, reduce the heat to low.
• Add flour to saucepan all at once and beat with a wooden spoon over low heat for about a minute until mixture pulls away from sides of the pan.
• Remove pan from heat.
• Add cheese to pan and beat with wooden spoon until thoroughly mixed.
• Add 4 eggs, one at a time, beating each into the batter until well mixed before adding the next.
• Continue beating mixture until it is smooth, shiny and firm.
• Drop batter in small spoonfuls onto a lightly greased baking sheet.
• Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked gougeres with egg wash.
• Bake in upper third of the over for 15-20 minutes or until golden and doubled in size.
• Remove from oven serve hot or can be served at room temperature.

TARTINE'S GOUGERES CHOUX AU FROMAGE - FRENCH STYLE CHEESE PUFFS

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.

RUTH REICHL'S GOUGERES (YUMMY CHEESE PUFFS!) GREAT FOR HOLIDAY!

Steps:

• Preheat oven to 375 degrees.
• Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
• Remove from heat, let cool slightly, stir in flour, and mix well.
• Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
• Stir in eggs, one at a time until well combined.
• Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
• Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
• Bake in batches for 25 minutes or until puffed and golden.

GOUGèRES AU CRABE (FRENCH CHEESE PUFFS WITH CRAB)

Steps:

• Preheat oven to 400°. Line 2 large baking sheets with parchment paper; set aside.
• Bring water, butter, salt and pepper to a boil in a saucepan over medium-high heat. When the butter is melted, reduce the heat to medium-low. Stir in the dry mustard.
• Remove pan from the heat. Add the flour and stir with a wooden spoon until the forms a ball, and continue to stir for 1 more minute. Set aside for 5 minutes to cool a bit.
• Place dough in bowl of an electric mixer with a paddle attachment. Add 1 egg at a time and beat at medium speed just until the egg is incorporated into the dough. Repeat with remaining eggs, one at a time, until the dough is smooth and glossy. Add crab, green onions and 1 cup of the cheese to the mixing bowl, and beat until well blended.
• Drop the dough by heaping tablespoons onto the prepared baking sheets 2 inches apart (as they will puff up). Or, if you prefer, you can place the dough into a pastry bag with a large plain tip, and pipe tablespoon-size mounds of dough onto the baking sheet. Sprinkle remaining cheese on top of Puffs.
• Place baking sheet on top rack of oven, and bake 20 to 25 minutes or until they're puffed and lightly browned all over.

CHEESE PUFFS GOUGèRES

Steps:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Combine the flour, cornstarch, xanthan gum, salt, and chile pepper in a medium mixing bowl.
• Combine the milk, water, and butter in a large saucepan over medium-high heat and bring to a boil. Remove from the heat. Add the dry ingredients and beat briskly with a wooden spoon until thoroughly incorporated. Return the saucepan to the stove and reduce the heat to low. The mixture will begin to pull away from the side of the pan. Stir for 3 to 4 minutes, letting any moisture evaporate.
• Remove from the heat and let stand at room temperature for about 5 minutes or until cooled slightly. Add the eggs one at a time, stirring briskly after each addition until the egg is thoroughly incorporated.
• Form the dough into 2-tablespoon size mounds and drop onto the baking sheets, leaving 1 to 2 inches between each puff. Top each with a generous tablespoon of cheese and sprinkle with salt and pepper to taste.
• Bake in the oven for 15 minutes. Reduce the temperature to 350°F and bake for 30 minutes longer, rotating the pans halfway through. Turn off the oven and prop open the oven door slightly. Let the puffs cool in the oven for an additional 30 minutes. Serve warm or at room temperature.
• These can be frozen for up to one month and reheated in a 350°F oven for about 8 minutes. (Do not thaw first.)
• VARIATIONS:
• Add 2 tablespoons chopped chives and 1/2 cup grated Parmesan cheese to the dough for an interesting appetizer. Slice the puffs horizontally and fill with shrimp, tuna, or chicken salad.

PETITS CHOUX AU FROMAGE OU GOUGERES (CHEESE PUFFS)

Steps:

• Preheat oven to 400 degrees.
• Line 2 aluminum baking sheets with parchment paper.
• Combine the water, olive oil and salt in a saucepan over high heat and bring to boil. Add the sifted flour all at once and stir well.
• Cook the mixture, stirring constantly to break up any lumps, and until the dough begins to come away from the sides of the pan, approximately 5 minutes.
• Immediately transfer the dough to a *mixing bowl of a stand up mixer fitted with the paddle attachment and beat the dough on medium speed to cool to room temperature.
• *(I used standard mixing bowl and electric beaters.).
• Add the eggs one at a time, beating well after each egg is added. You want a stiff but pliable texture to the dough.
• Finally, add the gruyere cheese and black pepper. Continue mixing for 1 minute.
• Using a greased teaspoon, drop the dough 2" apart onto the baking sheet. (You can alternatively use a pastry bag fitted with a plain round tip and pipe the dough into 1" diameter balls 2" apart onto the baking sheet.).
• Bake until golden brown and puffed, about 5 minutes, then reduce the heat to 325 degrees and continue baking the puffs until cooked through, about another 20-25 minutes.

GOUGERES (CHEESE PUFFS) WITH CHIVES

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

CHEESE PUFFS--GOUGERES

Steps:

• Preheat oven to 400° and lightly butter a baking sheet.
• In a large saucepan, combine the water, salt, and butter and heat gently until the butter is melted.
• Meanwhile, sift the flour onto a piece of parchment paper.
• Bring the butter mixture just to a boil; take from the heat and immediately add all the flour.
• Beat vigorously with a wooden spoon for a few moments until the mixture pulls away from the pan sides to form a ball.
• Beat for 30 seconds to 1 minute over low heat to dry the dough.
• Beat 1 egg and set aside; beat the remaining eggs into the dough, one at a time, beating thoroughly after each addition.
• Beat in enough reserved egg so the dough is shiny and just falls from the spoon.
• If too much egg is added, the dough will be too soft and not hold its shape.
• Rub the top of the dough with butter to prevent a skin from forming, and set aside until cool.
• Cut the gruyere cheese in tiny dice, or coarsely grate it, and beat it into the dough.
• Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2 inch mounds on the baking sheet, spacing them well apart as they will puff during baking.
• Alternately, drop mounds of dough on the baking sheet using 2 small spoons.
• Brush the mounds with the egg glaze and sprinkle with grated gruyere.
• Bake until golden brown and crisp, 25-30 minutes.
• The puffs often seem done too soon, so take out a puff and let it cool for a minute or two to check if it is ready before removing the rest.
• The puff should stay crisp on the outside and slightly soft inside.
• Gougeres are at their best warm from the oven.