"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Gougeres (Cheese Puffs) Recipe

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This recipe for Gougeres (Cheese Puffs), by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Canavin
Added: Saturday, August 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. water
1/3 c. unsalted butter
1/2 tsp. salt
3/4 c. flour, sifted
5 large eggs
1 tsp. water
3/4 c. grated Gruyere cheese
1/4 c. grated Asiago cheese

Directions:
Directions:
Preheat oven to 375 degrees. Line baking sheet with parchment.
In a small pot, bring 3/4 cup water, butter, and salt to a boil. Immediately remove from heat, add flour all at once, and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball, 30-60 seconds. Beat the mixture over low heat for 30-60 seconds more to dry it.
Whisk one of the eggs in a bowl with 1 teaspoon water for wash.
Lightly beat the remaining eggs with a whisk. Add about one egg's worth of the mixture at a time into the dough until enough has been added to make the dough shiny and just falling from the spoon (you may need another egg, or you may have leftovers; depends on the size of your eggs, and humidity). Beat in the cheeses.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip (or put it into a large Ziploc bag with a corner cut off) and pipe 12 mounds about 2 inches in diameter onto the prepared baking sheet. Brush with the egg wash.

Bake the gougeres until puffed and golden, approx. 25-30 min. Take one gougere from the baking sheet and let it cool for one minute. If it remains crisps on the outside, it is done. If not, replace it and continue baking for 5 min. Let gougeres cool slightly before removing from baking sheet.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1hr 15min
Personal Notes:
Personal Notes:
I first made these after seeing them on Martha Stewart, and then modified it with tips from a caterer friend of mine who makes the best cheese puffs in the world. They're great for a party - you can make them ahead of time and freeze the uncooked dough mounds, just transfer them to the oven frozen and increase cooking time.

 

 

 

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