French Recipe Cheese Gougères
- May 2, 2020
- 0 Comment(s)
DIY French Cheese Gougères
Cheese Gougères are the perfect bite-size appetizers for any party, dinner, or family-gathering. Made from pate a choux dough with a fair amount of grated extra-sharp or smoked cheese, Cheese Gougères are found everywhere in France, but their home is Burgundy, France, where they are the first thing you get when you sit down in almost any restaurant. This is a fairly simple recipe to try at home and one you wish you had tried sooner! So keep scrolling to get the full step-by-step recipe.
- 1/2 cup whole milk
- 1/2 cup water
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs, at room temperature
- 1 1/2 cups coarsely grated cheese, such as Gruyère or cheddar (about 6 ounces; see above)
Preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring with a wooden spoon or heavy whisk.
Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease.
- Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny.
- Using about 1 tablespoon of dough for each gougère , drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds.
- Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the pans to racks to cool.
Serve with kir, white wine, or Champagne. Bon appétit!
Source & Full recipe at epicurious
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