Gougères I

Gougères I Recipe - A French Delight with Emmenthal and Parmesan

Region / culture: France | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 24 pieces

Introduction

Gougères are delightful French cheese puffs that are perfect for serving as an appetizer or snack. These light and airy pastries are made with a savory choux pastry dough that is mixed with cheese and baked or fried until golden brown. They are a popular dish in France and are often served at parties and gatherings.

History

Gougères have been a part of French cuisine for centuries. The recipe is believed to have originated in the Burgundy region of France, where they are often served as a traditional accompaniment to wine tastings. The light and fluffy texture of gougères comes from the choux pastry dough, which is also used to make other French pastries such as éclairs and profiteroles.

Ingredients

vegetable oil for deep-frying (optional)
1 cup water
4 tbsp (0.5 stick) butter
0.5 tsp salt
1.5 cups (about 7 oz or 198 g) all-purpose flour
3 eggs
1 cup freshly grated emmenthal, gruyère, cantal, or cheddar cheese
1 cup freshly grated parmesan or other hard cheese

How to prepare

If you plan to fry the gougères, pour enough oil into a large, deep saucepan to reach a depth of about 2 inches.
The wider the saucepan, the more gougères you can cook at once, but it will require more oil. (They cook very quickly, so don't worry if your pan is narrow).
Turn the heat to medium-high; you want the temperature to reach about 350°F (177°C) before you start cooking.
If you plan to bake the gougères, lightly grease a baking sheet and preheat the oven to 425°F (218°C).
Combine the water, butter, and salt in a medium saucepan; turn the heat to medium-high and bring it to a boil.
Cook, stirring, until the butter melts, which should take just a minute or two longer.
Add the flour all at once and cook, stirring constantly, until the dough forms a ball, which should take 5 minutes or less.
Add the eggs one at a time, beating hard after each addition (this may require some effort; feel free to use an electric mixer). Stop beating when the mixture becomes glossy.
Stir in the cheeses.
To fry the gougères, drop teaspoonfuls of the dough into the hot oil and cook, turning once if necessary, until they turn lightly brown, which should take just 3 or 4 minutes.
Make sure not to overcrowd the pan; you'll probably need to cook them in batches.
Drain the gougères on paper towels or paper bags and serve them immediately, or keep them warm in a low oven for up to 30 minutes.
To bake the gougères, drop teaspoonfuls of the dough onto the greased baking sheet and bake until they turn light brown, which should take 10 to 15 minutes.

Variations

Add herbs such as thyme or rosemary to the dough for extra flavor.
Substitute different types of cheese such as gruyère or parmesan for a unique twist.
For a sweet variation, omit the cheese and add sugar and vanilla extract to the dough.

Cooking Tips & Tricks

Be sure to beat the eggs into the dough one at a time, as this will help create a light and airy texture.

- For a more intense cheese flavor, you can add extra cheese to the dough or sprinkle some on top before baking.

- If frying the gougères, make sure the oil is hot enough before adding the dough to ensure they cook evenly and become crispy.

Serving Suggestions

Gougères can be served warm or at room temperature as an appetizer or snack. They pair well with a glass of wine or champagne.

Cooking Techniques

Gougères can be baked or fried, depending on your preference. Baking results in a lighter and healthier option, while frying creates a crispy exterior.

Ingredient Substitutions

If you don't have emmenthal or cheddar cheese, you can use any type of cheese that melts well, such as gruyère or swiss.

Make Ahead Tips

You can prepare the dough for gougères ahead of time and refrigerate it until ready to bake or fry. This makes them a great option for entertaining.

Presentation Ideas

Serve gougères on a platter with fresh herbs or fruit for a beautiful and appetizing presentation.

Pairing Recommendations

Gougères pair well with a variety of beverages, including wine, champagne, or sparkling water.

Storage and Reheating Instructions

Gougères are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F oven for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of gougères contains approximately 150 calories.

Carbohydrates

Each serving of gougères contains approximately 10 grams of carbohydrates.

Fats

Each serving of gougères contains approximately 8 grams of fat.

Proteins

Each serving of gougères contains approximately 5 grams of protein.

Vitamins and minerals

Gougères are not a significant source of vitamins and minerals.

Alergens

Gougères contain dairy (cheese), eggs, and gluten (flour).

Summary

Gougères are a delicious and indulgent treat that are best enjoyed in moderation due to their high fat and calorie content.

Summary

Gougères are a delicious and versatile French pastry that is perfect for entertaining or enjoying as a snack. With a light and airy texture and a cheesy flavor, they are sure to be a hit at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Claire in the picturesque village of Burgundy, France. Claire was a fabulous cook, and I always looked forward to the delicious meals she prepared for me during my visits.

One afternoon, as we sat in her cozy kitchen sipping on glasses of crisp white wine, Claire suddenly exclaimed, "I have a special treat for you today, my dear. I am going to teach you how to make gougères, a traditional French pastry that is simply divine."

I watched in awe as Claire effortlessly whipped up a batch of gougères, combining flour, butter, eggs, and cheese to create a light and airy dough. She then spooned the dough onto a baking sheet, forming delicate little puffs that rose beautifully in the oven.

As the gougères baked to golden perfection, the aroma of melted cheese and butter filled the kitchen, making my mouth water in anticipation. When Claire finally pulled the tray out of the oven, the gougères looked like little balls of heaven, crispy on the outside and fluffy on the inside.

We sat down at the kitchen table and indulged in the warm gougères, savoring each bite as the cheese melted in our mouths. Claire poured us each another glass of wine, and we chatted and laughed late into the evening, our bellies full of delicious pastries.

From that moment on, gougères became a staple in my cooking repertoire. Whenever I wanted to impress guests or simply treat myself to a special snack, I would whip up a batch of these delectable pastries, always thinking back fondly on the day I learned the recipe from Claire.

Over the years, I have modified the recipe to suit my own tastes, adding different types of cheeses, herbs, and spices to create unique variations of gougères. Each time I make them, I am transported back to that sunny day in Burgundy, sitting at Claire's kitchen table with a plate of warm pastries in front of me.

I have shared the recipe with friends and family, passing on the tradition of making gougères to the next generation. My grandchildren love to help me in the kitchen, measuring out ingredients and shaping the dough into perfect little puffs. It warms my heart to see them enjoying the same recipe that brought me so much joy all those years ago.

As I grow older, I find comfort in the familiar routine of making gougères, the scent of baking cheese and butter filling my kitchen and the memories of Claire and Burgundy flooding back to me. The recipe may have originated in France, but it has become a part of my own culinary history, a cherished tradition that I will continue to pass down for years to come.