Place the baking sheet in the freezer until the gougères are completely frozen, 1 to 2 hours. This ingredient shopping module is created and maintained by a third party, and imported onto this page. To make the filling, melt the butter in a pan, add the onion and fry gently until soft and transparent. Hi Abby, Way to go!! Heat the water and butter in a large saucepan. (Although just started diet today so not really a good time to bake ;-)))), Thanks for the comment, Audrey! Four years ago: Chewy Peanut Butter-Chocolate Chip Granola Bars 16 Feb 2015, These are excellent. How to store gruyère. If not frozen reduce the cooking times by one - third. To Freeze Gougères: Prepare the dough and pipe onto a baking sheet. Hi Susan! Gougères are savory French cheese puffs, made of pate a choux dough that is mixed with cheese. How should you store them? They are perfect bite-size appetizers! I’m no familiar with the hashtag thing, and I was wondering if I did it correctly? Fold in the diced cheese and season to taste. For the pastry, mix the flour, salt, pepper and cayenne together in a bowl. I was anxious to try them out for a potluck, but they were delicious. Bake in the oven for eight to 10 minutes, until well risen and golden brown. Great recipe! Slightly warm, with a crisp shell and a cheesy, pillowy interior, they are the perfect little bite to serve with sparkling wine or cocktails. Keep it cool or refrigerated and ensure cut surfaces are protected from the air but bring it to room temperature before eating, so you get the best hit of its natural sweetness. First batch flat, 2nd batch burnt! I had never even tried Gougeres before but they are quite delicious. Wooo Cindy! Because I was pressed for time, being I had to hit up the vet, I may have under baked the last tray. I live in Colorado so I am working against high altitude here. The final dough will appear smooth, creamy, and shiny. I posted two photos, one before picture, and an after picture of them on my blue countertop. Do you think smoked Gruyere would work okay? Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Whisk together until fully blended and the mixture almost coming away from the sides of the pan in a ball. But once I realised you need to beat the flour with melted butter and boiling water until it forms a dough ball before adding the eggs, and dropped oven temp to 180C after 10 mins, they were great! Stir in the crème frâiche, check the seasoning, pour into a bowl and leave to cool. But what’s the real difference between Gruyère and Parmesan? In a saucepan bring water to the boil. Six years ago: Soft Pretzels Classic gougères are usually made with cheeses like Comté, Gruyère or Emmental but any kind will be delicious. They store well! I first tackled choux pastry a few months ago when Sally made it her monthly baking challenge on SBA– so much easier than it looks and I churned out a ton of cream puffs with pumpkin pastry cream throughout the holidays! Something went wrong. I am sharing the recipe with all of them. We had a week long stay there just a couple of months ago, using it as our home base to explore the region. Line a baking tray with greaseproof paper. This time I scooped the dough, they were a bit flat. Beat until smooth with a wooden spoon. I cannot wait to give this savory version a try! Heat the water and butter in a large saucepan. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes. You may not need it all. This month we are tackling a popular French pastry – gougères! Jarlsberg or Comte cheeses work very well, though I found Cheddar too strong - 60g was enough. Use two teaspoons to dollop the mixture on to the baking sheet. My "balls" came out different sizes due to my poor technique. Gently bring the water, salt and butter to the boil in a saucepan. You can use all water instead of half water, half milk. These gorgeous little cheese puffs are satisfyingly simple to make and great crowd-pleasers. I will definitely make them again. Add the onion, cook until soft, then add the mushrooms and herbs and cook until beginning to brown around the edges. Cover a baking tray with baking parchment. Thanks for the inspiration! Increase mixer speed to medium and add the eggs, one at a time, beating well after each until fully … of freshly grated Romano, Parmesan, Asiago blend cheeses. /* 120x600, created 13/03/09 */ Have made them a few times since with different types of cheese and they're yummy. This version, a favorite, is made with whole wheat flour, sharp white cheddar cheese, fennel, and ale. It’s especially good in gougères, the cheese puffs from Burgundy. Where do I go to get the video of you making these? Add the remaining three eggs one by one, repeating the process. But once I realised you need to beat the flour with melted butter and boiling water until it forms a dough ball before adding the eggs, and dropped oven temp to 180C after 10 mins, they were great! The dough can be portioned onto the baking sheet using a pastry bag with piping tip, a cookie scoop, or two spoons. I made these over the weekend and they were outstanding! -  Any hot or warm recipe including gruyère reacts well to the addition of sharp Swiss sbrinz or well-aged parmesan. Your email address will not be published. Hi Michelle! We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Five years ago: My Grandma’s Biscotti Recipe Put the butter in a pan with 250ml water and half a teaspoon of salt. I am making these and want to know can they be frozen after baking. Everyone enjoyed them. You may be able to find more information about this and similar content on their web site. Try our cheese and garlic gougeres recipe. So excited about Choux pastry! Transfer the dough to a pastry bag fitted with a large round piping tip (I recommend Ateco #809), and pipe 1-2 tablespoons of dough onto the prepared sheets. Been loving your blog for years! Hello, would you have time to help me develop a recipe using one of your recipes and combining it with another recipe I found and updating the whole thing to give it a fresh fantastic taste? thanks for the recipe…. (The dish can be frozen at this point, just cover and freeze). I’m not a specialist but I’ve made eclair once and they were excellent. Hi Donna, The video is right above the recipe! Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! Have made them a few times since with different types of cheese and they're yummy. Can’t wait to get started! When butter has melted, bring mixture to the boil and quickly add flour all at once. You can substitute ⅛ to ¼ teaspoon cayenne pepper for the black pepper if you prefer an all-over spicier flavor. Spoon the mixture into the centre of the choux ring and sprinkle it with the Parmesan cheese. // -->, Tip ~ Instead of Cheddar cheese in the choux pastry, you could use Gruyere or Emmenthal, 450g / 1lb cooked chicken, cut into large cubes, 1 tablespoon finely chopped fresh parsley, You are here: Home » Poultry » Chicken Gougere. Will that affect their “puffiness” or just taste? google_ad_client = "pub-3506054718670362"; Line a flat baking tray with baking parchment; smear a tiny bit of the gougère mixture on each corner of the tray before attaching the parchment, so keeping the parchment flat. Pre-heat the oven to 200C/gas mark 6. Excellent recipe! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Enjoy! that is loaded with Gruyere cheese. I can’t wait to try this out. You can use stuffed with mashed potato and buttered brussel sprouts, apple sauce & rich gravy, 150g grated Gruyère [the better quality the cheese, the more delicious the gougères]. To serve, uncover and place in a preheated oven: 200C, 400F, Gas 6 and cook for 45 minutes until the pastry is risen and golden. Add the mushrooms and bring the sauce to the boil. google_ad_height = 60; Mix the cornflour with the water, stir into the sauce and simmer for 3 - 4 minutes, stirring. These French cheese pastries are irresistible, especially when still warm. Bring to the boil and simmer for a few minutes until the mixture has thickened. Also, I wanted to point out that a profiterole and a cream puff are the same thing! I made some with cheese and some as actual cream puffs. For the pastry, mix the flour, salt, pepper and cayenne together in a bowl. Beetroot soup with sour cream and dill recipe 04 Oct 2020, 6:00am Truffled ribollita recipe 04 Oct 2020, 6:00am Vegan swede laksa recipe 04 Oct 2020, 6:00am Vegan black bean soup recipe … Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute. Set aside. You can substitute grated Swiss or Parmesan cheese for the Gruyere. /* 468x60, created 13/03/09 */ so took a lot of extra effort to pipe; this was my first experience with piping – I bought a piping tip set just to make these. Melt the butter in a deep sauté pan. Hi Laketia, From what I’ve read, they are pretty forgiving at high altitude; some people add about a teaspoon more water and a smidge extra flour. :). I hope that helps! ;-)))))))), As a French person, I am very proud to leave the first comment ! just to see how it would come out. When is gruyère available? Lift the gougères onto a cooling rack, then repeat with the remaining mixture. Spoon the mixture around the edge of a shallow ovenproof dish. google_ad_height = 600; -  Add the chicken, cook until starting to brown, then add the flour, mustard, sherry and stock. Whoopee! I’m so glad you enjoyed these! So thrilled you tried them! Easy and delicious! Mine came out on the lighter side and not the golden brown if your picture. So excited to do this challenge with you!!! I’m going to give it a go! I eat keto and I found a recipe for this that I can eat. But they taste amazing!! Pre-heat the oven to 200C/gas mark 6. Place the baking sheet in the freezer until the gougères are completely frozen, 1 to 2 hours. I added notes above about freezing – you can freeze both before and after baking! Grease a 2 pint / 1.2 litre gratin dish or shallow foil container and spoon in the choux pastry to form a thick border around the edge. Gradually beat the eggs into the pastry mixture until the choux has a dropping consistency. Thanks for this simple, elegant recipe! Home > Recipes by Category > Appetizers & Snacks > Gougères. Boil together the water, butter and salt in a roomy pan. Thanks for a wonderful recipe. Do these freeze and reheat well? These look so great!!! Don't be alarmed at the rather wet sticky raw choux - it rises into an airy puff of cheesy deliciousness. We froze a few of them and they were very flat when we reheated them. Cant wait! I’ve made these several times now and the recipe, in my view, is essentially foolproof! Hey, thanks for sharing. The cheese traditionally used in gougères is grated Gruyère, other cheeses can be substituted. Your email address will not be published. Overnight is best. I'll try piping the mixture next time as making so many quenelles was pretty labourious. Jarlsberg or Comte cheeses work very well, though I found Cheddar too strong - 60g was enough. -  Can an open marriage work? Isn’t that crazy? And as for when to take them out of the oven, they should make a little hollow sound (If I may venture a comment, I think the ones on the photo are a little too cooked, they are usually lighter in colour). You need to be a subscriber to join the conversation. I’ve heard a lot about Parmesan. While they look impressive and might be intimidating, gougères are fairly easy to make.