Herbed Gougeres Recipe

Herbed Gougeres Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Herbed Gougeres Recipe Herbed Gougeres Recipe Herbed Gougeres Recipe, These rich herb-flecked cheese puffs are sure to be a hit. Prep : 50 minutes Bake : 20 minutes 1 cup water 6 tablespoons butter or margarine, cut into tablespoons 1/4 teaspoon salt pinch ground red pepper (cayenne) 1 cup all-purpose flour 4 large eggs 6 ounces Gruyère cheese, shredded (2 cups) 1/4 cup fresh flat-leaf parsley leaves, finely chopped 2 tablespoons finely chopped fresh chives 1 teaspoon freshly grated lemon peel Preheat oven to 400°F. Line two large cookie sheets with parchment paper. In 3-quart saucepan, heat water, butter, salt, and ground red pepper to boiling on medium. Remove from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and pulls away from side of pan. Add eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheese, parsley, chives, and lemon peel until well mixed. Drop batter by rounded teaspoons, about 1½ inches apart, onto prepared cookie sheets. Bake 20 to 25 minutes or until puffed and golden brown, rotating sheets between upper and lower racks halfway through baking. Cool slightly on sheets on wire racks, 3 to 5 minutes. Serve warm. To make ahead, cool completely, then transfer to airtight containers and freeze up to 1 month. Transfer from freezer to cookie sheets; reheat in 350°F oven 10 minutes or until warm. Makes 58 gougères. Each serving (4 gougères) : About 140 calories, 6g protein, 7g carbohydrate, 10g total fat (7g saturated), 0g fiber, 84mg cholesterol, 160mg sodium.
Herbed Gougeres Recipe

Herbed Gougeres Recipe

These rich herb-flecked cheese puffs are sure to be a hit. Prep : 50 minutes Bake : 20 minutes
  • 1 cup water
  • 6 tablespoons butter or margarine, cut into tablespoons
  • 1/teaspoon salt pinch ground red pepper (cayenne)
  • 1 cup all-purpose flour
  • 4 large eggs
  • 6 ounces Gruyère cheese, shredded (2 cups)
  • 1/cup fresh flat-leaf parsley leaves, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon freshly grated lemon peel
  1. Preheat oven to 400°F. Line two large cookie sheets with parchment paper.
  2. In 3-quart saucepan, heat water, butter, salt, and ground red pepper to boiling on medium. Remove from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and pulls away from side of pan.
  3. Add eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheese, parsley, chives, and lemon peel until well mixed. Drop batter by rounded teaspoons, about 1½ inches apart, onto prepared cookie sheets.
  4. Bake 20 to 25 minutes or until puffed and golden brown, rotating sheets between upper and lower racks halfway through baking. Cool slightly on sheets on wire racks, 3 to 5 minutes. Serve warm. To make ahead, cool completely, then transfer to airtight containers and freeze up to 1 month. Transfer from freezer to cookie sheets; reheat in 350°F oven 10 minutes or until warm. Makes 58 gougères.
Each serving (4 gougères) : About 140 calories, 6g protein, 7g carbohydrate, 10g total fat (7g saturated), 0g fiber, 84mg cholesterol, 160mg sodium. cheese gougeres recipe, cheese puffs appetizers, french cheese puffs barefoot contessa, french cheese puffs recipe, gougeres filling, gougeres pronunciation, gougeres recette, gougeres recipe french laundry, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Herbed Gougeres Recipe

Article Categories : Holiday Celebrations

Herbed Gougeres Recipe

Herbed Gougeres Recipe

These rich herb-flecked cheese puffs are sure to be a hit.

Prep : 50 minutes
Bake : 20 minutes

  • 1 cup water
  • 6 tablespoons butter or margarine, cut into tablespoons
  • 1/teaspoon salt pinch ground red pepper (cayenne)
  • 1 cup all-purpose flour
  • 4 large eggs
  • 6 ounces Gruyère cheese, shredded (2 cups)
  • 1/cup fresh flat-leaf parsley leaves, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon freshly grated lemon peel
  1. Preheat oven to 400°F. Line two large cookie sheets with parchment paper.
  2. In 3-quart saucepan, heat water, butter, salt, and ground red pepper to boiling on medium. Remove from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and pulls away from side of pan.
  3. Add eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheese, parsley, chives, and lemon peel until well mixed. Drop batter by rounded teaspoons, about 1½ inches apart, onto prepared cookie sheets.
  4. Bake 20 to 25 minutes or until puffed and golden brown, rotating sheets between upper and lower racks halfway through baking. Cool slightly on sheets on wire racks, 3 to 5 minutes. Serve warm. To make ahead, cool completely, then transfer to airtight containers and freeze up to 1 month. Transfer from freezer to cookie sheets; reheat in 350°F oven 10 minutes or until warm. Makes 58 gougères.

Each serving (4 gougères) : About 140 calories, 6g protein, 7g carbohydrate, 10g total fat (7g saturated), 0g fiber, 84mg cholesterol, 160mg sodium.