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Gougères (French Cheese Puffs) http://rasamalaysia.com/cheese-puffs-gougeres/
November 14th, 2012 15 Comments

Gougères (French Cheese Puffs)

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Cheese Puffs (Gougères)

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Cheese Puffs (Gougères) Recipe

Adapted from Home Cooking Adventure
Yield 16-18 | Prep Time: 20 minutes | Cook Time: 30 minutes

Ingredients:

3/4 cup water
5 tablespoons (70g) butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup plain flour
4 large eggs
3/4 cup grated mozzarella cheese
1/4 teaspoon minced parsley
1/2 cup grated parmesan cheese

Method:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 minutes to dry out the dough.

Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.

Add the mozzarella cheese and parsley, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5″-2″ apart. Sprinkle some grated parmesan cheese on top.

Bake for 10 minutes at 425°F (220°C) and another 20-25 minutes at 380°F (190°C) until golden brown. Serve warm.

Cook’s Note:

You can use any type of grated cheese or herb for this recipe.

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15 comments... read them below or add one

  1. Anne Conroy via Facebook says:

    wow! looks amazing!

  2. Pumpkin soup, Lobster Armoricaine, truffle and wild mushroom risotto, green beans (from our garden), mixed salad, pecan pie, apple sauce cake.

  3. Jayne says:

    You’re totally right! Everyone can do with more cheese! :-) Even though over here in Malaysia, we don’t celebrate Thanksgiving, I doubt I’ll be needing any excuse to make cheesy balls of fluff.

  4. Karen says:

    Looks delicious. Will give it a try although I have never tried boiling a dough before. My daughter will be very pleased as she loves cheese puffs.

  5. Hi Bee, I appreciate you used my recipe of gougeres, you did a fantastic job. Your gougeres are perfect. The photos are great too. Here is a quick video showing the recipe, if you want you can add it to your recipe too. http://vimeo.com/52237248

  6. Katherine says:

    Looking delicious! I only had those sweet ones, but looking thought this recipe I assume it is more on the salty side…?

  7. Et says:

    Wud luv to try your recipe, however, can u pls give me in grams:-
    1 cup flour
    3/4 cup grated mozzarella cheese
    1/2 cup grated parmesan cheese
    thank u.

  8. nichole says:

    I have made these several times since you posted the recipe. They are delicious and easy to make! I use grated sharp cheddar and I left out the herbs (just because I didn’t have any fresh herbs on hand) and they come out terrific every time. Only thing is mine don’t puff up like the ones in the picture. They fall when I take them out of the oven. I don’t know if I did something wrong, but they were still delicious.

    • Rasa Malaysia says:

      Thanks for trying and I am glad you enjoy them.

      There are a few things you can do to prevent the puffs from collapsing. Make sure the liquid is boiling before adding the flour and quickly stir until the dough forms and cook slightly longer than 2 minutes to dry the dough. Another way is make sure your oven is pre-heated before you bake them.

  9. Amna says:

    What to use instead of parmesan cheese?

  10. Lynn says:

    “Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper”

    How do you use 2 TBS to roll the balls. Cna i use my palms instead to roll the balls

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