GougÃ¨res are savoury made from choux pastry and are usually served as appetizers with champagne. They can be served plain or stuffed with meat, mushrooms or other vegetables.
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Yield / Serves
Â½ cup + 2 tbsp plain flour (all purpose flour)
Â½ cup water
50g (Â¼ cup) butter, cut into smaller pieces
a pinch of salt
Â½ cup grated cheese ( gruyÃ¨re, gouda, cheddar etc)
2 tbsp parmesan or mozzarella ( I used feta)
1 tsp chopped fresh parsley ( or any herb of your choice)
Â¼ tsp pepper powder
Add water, salt and butter into a pan. Heat it over medium heat till it comes to a gentle boil and the butter has melted.
Take the pan off the heat and add the flour. Mix it well using a wooden spoon till the dough comes together and leaves the sides of the pan.
Return the pan to the heat, lower the heat and stirring constantly cook the dough till it 'dries up'. This will take about 2-3 minutes. Remember to stir is constantly to avoid the dough from getting burnt.
Take the pan off the heat and let the dough cool down for 5 minutes. In the meantime preheat the oven to 180°C. Line a baking tray with parchment paper. Grease it lightly with some butter.
When you touch the dough it should not be hot. Add one egg and mix vigourously till it is incorporated into the dough. Add the second egg and repeat.
Add the cheeses, herb and pepper powder and mix it well. Take a pastry bag, or a ziploc bag or use two spoons. Pipe out small mounds on the baking tray about 1' in diameter.
I used 2 spoons. Scoop the dough with one spoon and with the other slip it onto the baking tray. Using wet finger tips, flatten the peaks.
Bake at 180°C for 20 minutes. Then lower the heat to 150°C and bake further for 5 minutes. The gougÃÂ¨res are ready when they are crisp and golden brown in colour. Cool them slightly and serve.
- If the dough before adding the eggs is not dried out completely then the puffs will not rise well.
- If you are using a pastry or icing bag then use a ½” round tip.
- Use a semi hard or hard cheese of your choice. Processed cheese will not give you the same results.
- The choux pastry should be crisp and not dry.
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