Metric:
125ml Water
2 Large Eggs
90gr Grated Cheese
70gr Flour
40gr Butter
( salted or unsalted - cut into cubes )
12 Chives
( finely-minced - or Fresh Thyme )
1gr Salt
Pinch of Chile Powder
( or Freshly-Ground Black Pepper )
Gougeres au Fromage ( French Cheese Puffs ) Recipe
Recipes > French Recipes > French Cake Recipes > French Gougeres au Fromage Recipes
TRADITIONAL FRENCH RECIPE: Whether you are going to a french Michelin star restaurant or at a friend’s house in France, you will most likely be served gougères to accompany your glass of wine.
Gougères are traditional cheese puffs made with either Emmenthal, Comté or Gruyère cheese.
These little luxuries are perfect with champagne or wine (they are often served during wine-tastings) – and so chic if you have them home-made.
Originally from Burgundy, these puffs were invented in the 17th century in a patisserie called ‘Le ramequin de Bourgogne’.
So next time you have guests, why don’t you dazzle them with these golden puffs.
Skill Level:  |
Time: 75 Minutes |
Price:  |
Makes: 30 Puffs |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 220C / 425F.
02 - Line a baking sheet with parchment paper.
03 - In a saucepan, heat the Water, Butter, Salt, and Chile Powder, until the butter is melted.
04 - Add the Flour and stir vigorously until you have a smooth and soft Batter.
05 - Remove from the heat and let the Batter rest for 3 minutes.
06 - Add the Eggs, one at a time, stirring quickly to make sure the Eggs don’t cook. Mix until it smooth out.
07 - Add 3/4 of Cheese and the Chives, and stir until well-mixed.
08 - Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the Dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.
09 - Top each Puff with a bit of the remaining Cheese.
10 - Bake for 10 minutes.
11 - Turn the oven down to 190C / 375F and bake for other 20 minutes, or until they turn golden brown. Serve.
Notes:
- For extra-crispy puffs, five minutes before the end, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking.
- If you don’t have a pastry bag with a plain tip, you can put the dough into a freezer bag, cut the corner, and use it as if it was a pastry bag.
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