This month Baking partners gave me a chance to experiment about french cheese puffs, Pate a choux pastry, which was adapted from Thomas Keller's Bounchon Bakery book. Thanks Swathi for this wonderful recipe.
Gougeres are small, hollow, savoury puff pastries made of eggs and butter dough mixed with cheeses, typically Swiss gruyere is used but we can use other aged cheeses also. This gruyere flavoured choux pastry is piped into a ring shape before being bakes.Gougeres are served as an accompaniment to soup, stews, salad or glass of wine. It can be served hot or cold..
This recipe is also for Srivalli's Blogging Marathon under " Cooking with colours" and I have chosen white for this theme and used all purpose flour for this recipe.. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29
Ingredients
½ cup + 1 ½ tablespoon/144g water
2.2 ounces/63 unsalted butter
¼ teaspoon/1g salt
½ cup + 2 ½ tablespoon/90g all purpose flour
2 no of Jumbo eggs( around 120g)
¾ cup/ grated Parmesan Cheese or any cheese
Method:
- Combine the water, butter, salt, pepper in a medium saucepan, and place over medium low heat and stir until butter is melted.
- Once the butter has melted, increase heat to medium-high and then bring to a simmer, then remove pan from the heat, with a wooden spoon, stir in all the flour.
- Continue to stir for 1 ½ minutes until the mixture has a paste-like consistency, then place over medium-high heat and stir rapidly for 1 minute, until the dough pulls away from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth but not dry.
- If you want to use hand then set aside for 5 minutes to cool and then gradually add one egg at a time using a wooden spoon mix everything well so that it gets combined. Then add about ¾th of the cheese and mix once again to combine. (OR)
- Immediately transfer the dough to a mixer bowl and mix on low speed for 30 seconds to release some of the moisture. Slowly begin to add the eggs, one at a time, beating until each addition is completely absorbed before adding the next one. Continue adding the eggs, mix until the dough pulls away from the sides of the bowl pulled with the paddle but immediately grabs back on again.
- Increase speed to medium for 15 seconds to ensure that all the eggs are incorporated. Stop the mixer. When the dough is lifted, it should form a bird's peak- it should hold its shape and turn down on itself but not break off. Add the cheese and pulse to incorporate. (If you don't have a pulse on pour the entire batter into blender and pressed pulse so that the cheese actually got pulsed in.)
Baking:
- Preheat oven to 350F and line a baking sheet with parchment pepper or silpat.
- Transfer the batter into pastry bag. At this point, you can pipe the batter into mold, if you don’t have mold, piped little free form balls, slightly less than 1 inch in diameter .Piped them onto a baking sheet, spread about 1 ½ inches apart. After piping, use finger tip with little water to push down and get rid of the little tip that is left on top of each one from the piping or you can use ice cream scoop to make small balls.
- If you want you can freeze the gougeres for about four hours until firm. Or you can bake them right away. Bake for 35 minutes or until it become golden brown if you are baking immediately.
For Forzen Gougeres:
- If you are baking the frozen one, preheat the oven to 375F. Line the baking sheet with frozen gougeres, leaving about 1 inch between them. Spray lightly with water. Place in the oven, immediately lower temperature to 350F and bake for 25 to 30 minutes until golden brown. Serve warm.
Cheesy Gougeres / French Cheesy puffs
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Prep time: 25 mins | Baking time: 35 mins | Cuisine : French |
Yield: 26 bite sized Gougeres | Copyright: www.sarasyummyrecipes.com
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Ingredients
½ cup 1 ½ tablespoon/144g water
2.2 ounces/63 unsalted butter
¼ teaspoon/1g salt
½ cup 2 ½ tablespoon/90g all purpose flour
2 no of Jumbo eggs( around 120g)
¾ cup/ grated parmesan Cheese or any cheese
Method:
- Combine the water, butter, salt, pepper in a medium saucepan, and place over medium low heat and stir until butter is melted.
- Once the butter has melted, increase heat to medium-high and then bring to a simmer, then remove pan from the heat, with a wooden spoon, stir in all the flour.
- Continue to stir for 1 ½ minutes until the mixture has a paste-like consistency, then place over medium-high heat and stir rapidly for 1 minute, until the dough pulls away from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth but not dry.
- If you want to use hand then set aside for 5 minutes to cool and then gradually add one egg at a time using a wooden spoon mix everything well so that it gets combined. Then add about ¾th of the cheese and mix once again to combine. (OR)
- Immediately transfer the dough to a mixer bowl and mix on low speed for 30 seconds to release some of the moisture. Slowly begin to add the eggs, one at a time, beating until each addition is completely absorbed before adding the next one. Continue adding the eggs, mix until the dough pulls away from the sides of the bowl pulled with the paddle but immediately grabs back on again.
- Increase speed to medium for 15 seconds to ensure that all the eggs are incorporated. Stop the mixer. When the dough is lifted, it should form a bird's peak- it should hold its shape and turn down on itself but not break off. Add the cheese and pulse to incorporate. (If you don't have a pulse on pour the entire batter into blender and pressed pulse so that the cheese actually got pulsed in.)
Baking:
- Preheat oven to 350F and line a baking sheet with parchment pepper or silpat.
- Transfer the batter into pastry bag. At this point, you can pipe the batter into mold, if you don%u2019t have mold, piped little free form balls, slightly less than 1 inch in diameter .Piped them onto a baking sheet, spread about 1 ½ inches apart. After piping, use finger tip with little water to push down and get rid of the little tip that is left on top of each one from the piping or you can use ice cream scoop to make small balls.
- If you want you can freeze the gougeres for about four hours until firm. Or you can bake them right away. Bake for 35 minutes or until it become golden brown if you are baking immediately.
For Forzen Gougeres:
- If you are baking the frozen one, preheat the oven to 375F. Line the baking sheet with frozen gougeres, leaving about 1 inch between them. Spray lightly with water. Place in the oven, immediately lower temperature to 350F and bake for 25 to 30 minutes until golden brown. Serve warm.
This recipe is adapted from Thomas Keller and Sebastien Rouxel%u2019s
wow... that looks so puffed up... yumm...
Sounds good and yumm
this looks like Heaven !
Looks perfect dear !! Very very inviting 🙂
Thanks for introducing this dish, it surely looks classic! Sad I can't ask for an eggless!..
This is a awesome dish..hv never come across ..yummylicious n bful prep..
Nice recipe.. looks great.. thanks for sharing!!
Looks too tempting and love the step by step pictures
They look so light and perfect!!
Loved the color of gougere?...
Addictive and super light gougeres..
very lovely and looks fab, the puffs have come out very very perfectly Sara, thanks for sharing
looks so soft and crisp...
Mouthwatering puffs. Bookmarking the recipe.
i love that.. especially during my office break
Oh wow look at them, so puffy, amazing! !!
Ohh I am just drooling with the sight of the butter in these Puffs ! feel like grabbing one for mid night snack 😛
lovely post and pictures
Such an interesting recipe! Missed making it this month. Will try to make it sometime soon 🙂 Very well made and looks fluffy and delicious.
Looks so cheesy and puffy... loving it
Looks perfect and nice and cheesy
Those puffs look soooo cheesy and yummy!!
the gougeres look perfect. i am loving your clicks specially the last one..
Stunning puffs!! The pictures are mighty tempting !!
Looks it turned out so good, missed ths months challenge your post is tempting me to try.
Wow.. what a lovely puff.. so perfect.