Reviews (1)
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8 Ratings
5 star values:
4
4 star values:
2
3 star values:
0
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/02/2014
I made these several times and they are easy and delicious. Don't let the pastry bit throw you-just follow the directions. The only difficult thing was not eating them all before serving them to guests. I like a little extra cheese-cause everything is better with cheese! I have also made them with different kinds of cheese (so maybe they are technically something other than gougeres). I love the original version best. Right out of the oven when no one is looking:)
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes about 30
cheese puffs
Ingredients
Ingredient Checklist
1/2 cup water, plus more if needed
1/2 stick unsalted butter
1/2 teaspoon sugar
1/4 teaspoon coarse salt
1/2 cup all-purpose flour
2 large eggs, plus 1 egg yolk for brushing
1 ounce Parmesan cheese, grated (1/4 cup)
2 ounces Gruyere cheese, coarsely grated (3/4 cup)
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes about 30
cheese puffs
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes about 30
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes about 30
prep: 25 mins
total: 55 mins
prep:
25 mins
total:
55 mins
Yield: Makes about 30
Makes about 30
cheese puffs
cheese puffs
Ingredients
Ingredients
- 1/2 cup water, plus more if needed
- 1/2 stick unsalted butter
- 1/2 teaspoon sugar
- 1/4 teaspoon coarse salt
- 1/2 cup all-purpose flour
- 2 large eggs, plus 1 egg yolk for brushing
- 1 ounce Parmesan cheese, grated (1/4 cup)
- 2 ounces Gruyere cheese, coarsely grated (3/4 cup)
Directions
Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn’t form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.
Reviews (1)
Add Rating & Review
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
0
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/02/2014
I made these several times and they are easy and delicious. Don't let the pastry bit throw you-just follow the directions. The only difficult thing was not eating them all before serving them to guests. I like a little extra cheese-cause everything is better with cheese! I have also made them with different kinds of cheese (so maybe they are technically something other than gougeres). I love the original version best. Right out of the oven when no one is looking:)
Reviews (1)
Add Rating & Review
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
0
2 star values:
2
1 star values:
0
Add Rating & Review
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
0
2 star values:
2
1 star values:
0
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
0
2 star values:
2
1 star values:
0
8 Ratings
5 star values:
4
4 star values:
2
3 star values:
0
2 star values:
2
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 2
- 3 star values:
- 0
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
09/02/2014
I made these several times and they are easy and delicious. Don't let the pastry bit throw you-just follow the directions. The only difficult thing was not eating them all before serving them to guests. I like a little extra cheese-cause everything is better with cheese! I have also made them with different kinds of cheese (so maybe they are technically something other than gougeres). I love the original version best. Right out of the oven when no one is looking:)
Martha Stewart Member
Rating: 5 stars
09/02/2014
I made these several times and they are easy and delicious. Don't let the pastry bit throw you-just follow the directions. The only difficult thing was not eating them all before serving them to guests. I like a little extra cheese-cause everything is better with cheese! I have also made them with different kinds of cheese (so maybe they are technically something other than gougeres). I love the original version best. Right out of the oven when no one is looking:)
Rating: 5 stars
All Reviews for Gougères
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Gougères
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
