Best Parmesan Gougeres Recipes

GOUGERES WITH PARMESAN AND BLACK PEPPER

Steps:

• Preheat oven to 400 degrees. Heat water, butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally until butter is melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat, and cook, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 4 minutes.
• Transfer to the bowl of a mixer, and beat on low speed until slightly cooled, about 2 minutes. Increase speed to medium, and add 2 eggs, one at a time, letting each incorporate before adding the next. Beat until dough is smooth and shiny, about 1 minute more. Test the dough by touching it with your finger and lifting to form a string. If string doesn't form, add water, 1 teaspoon at a time, until it does.
• Transfer dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe small dots at the corners of baking sheets, and lay parchment on top, pressing to secure. Pipe 1-inch rounds onto parchment, spacing 1 inch apart. Brush with egg wash, and sprinkle with Parmesan, salt, and pepper.
• Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and dry in the center, 20 to 25 minutes.

PARMESAN GOUGERES

Steps:

• In a saucean, bring water , shortening, and salt to a boil over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves sides of saucepan and forms a ball.
• Remove from heat. Cool for about 2 minutes. Add 4 eggs, once at a time, beating well after each addition.
• Stir in 1 cup cheese and seasoning.
• Drop mixture by rounded teaspoonfuls onto lightly greased foil-lined baking sheet.
• VARIATIONS:.
• Cheddar Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups shredded extra-old cheddar cheese and replace seasoning with 1 teaspoons dry mustard.
• Roquefort Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups crumbled roquefort cheese. Omit seasoning.
• TIP:
• Freezing and Reheating: Once the bite-size gougeres are cooled ompletely, place them in airtight containers, and freeze up to one month. Thaw at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 350F oven for about 8 minutes. Serve immediately.
• Beat remaining egg in small bowl. Brush the top of each puff with beaten egg, and then sprinkle with Parmesan cheese.
• Bake in a 400F oven for 12 minutes. Reduce heat to 350F and bake 5 minutes longer or until gougeres are puffed and golden brown.
• Serve immediately, or let cool on wire racks.