Goug??¨Res- French Cheese Puffs
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.
- Â½ cup + 2 tbsp plain flour all purpose flour
- Â½ cup water
- 50 gm Â¼ cup butter, cut into smaller pieces
- 2 egg
- 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.