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Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:25Yield:25 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:25Yield:25 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:25
Servings:
25
Yield:25 servings
Yield:
25 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupwater4tablespoonsunsalted butter¼teaspoonsalt¾cupall-purpose flour2large eggs1 ½cupsshredded extra-sharp Cheddar cheese1teaspoonDijon mustard1teaspoonchopped fresh thyme½teaspoonchopped fresh rosemary
Cook Mode(Keep screen awake)
Ingredients
¾cupwater
4tablespoonsunsalted butter
¼teaspoonsalt
¾cupall-purpose flour
2large eggs
1 ½cupsshredded extra-sharp Cheddar cheese
1teaspoonDijon mustard
1teaspoonchopped fresh thyme
½teaspoonchopped fresh rosemary
DirectionsPosition racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.Combine water, butter and salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour and mix vigorously with a wooden spoon to form a smooth dough. Cook, stirring, for 2 minutes. The dough should dry out slightly and pull away from the pan.Scrape the dough into a medium bowl and let cool for 2 minutes. Using a wooden spoon, beat eggs one at a time into the dough, beating thoroughly after each addition. The batter will separate after each egg, but keep stirring: it will come back together. Add cheese, mustard, thyme and rosemary and fold to combine.Transfer the dough to a pastry bag fitted with a round 3/8- to 3/4-inch pastry tip (or use a gallon-size plastic bag with about 3/4 inch snipped off a corner). Pipe 25 small mounds of dough onto each prepared baking sheet, making each a littler wider than a quarter.Bake, rotating the pans front to back and top to bottom halfway through, until puffed and golden, 18 to 20 minutes. Serve warm.TipsTo make ahead: Freeze cooled gougères airtight for up to 2 weeks. Reheat for 12 to 15 minutes at 350 degrees F.Equipment: Pastry bag with a medium (3/8- to 3/4-inch) round tip (or gallon-size plastic bag), parchment paperOriginally appeared: EatingWell Magazine, November/December 2017
Directions
Position racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.Combine water, butter and salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour and mix vigorously with a wooden spoon to form a smooth dough. Cook, stirring, for 2 minutes. The dough should dry out slightly and pull away from the pan.Scrape the dough into a medium bowl and let cool for 2 minutes. Using a wooden spoon, beat eggs one at a time into the dough, beating thoroughly after each addition. The batter will separate after each egg, but keep stirring: it will come back together. Add cheese, mustard, thyme and rosemary and fold to combine.Transfer the dough to a pastry bag fitted with a round 3/8- to 3/4-inch pastry tip (or use a gallon-size plastic bag with about 3/4 inch snipped off a corner). Pipe 25 small mounds of dough onto each prepared baking sheet, making each a littler wider than a quarter.Bake, rotating the pans front to back and top to bottom halfway through, until puffed and golden, 18 to 20 minutes. Serve warm.TipsTo make ahead: Freeze cooled gougères airtight for up to 2 weeks. Reheat for 12 to 15 minutes at 350 degrees F.Equipment: Pastry bag with a medium (3/8- to 3/4-inch) round tip (or gallon-size plastic bag), parchment paper
Position racks in upper and lower thirds of oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.
Combine water, butter and salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour and mix vigorously with a wooden spoon to form a smooth dough. Cook, stirring, for 2 minutes. The dough should dry out slightly and pull away from the pan.
Scrape the dough into a medium bowl and let cool for 2 minutes. Using a wooden spoon, beat eggs one at a time into the dough, beating thoroughly after each addition. The batter will separate after each egg, but keep stirring: it will come back together. Add cheese, mustard, thyme and rosemary and fold to combine.
Transfer the dough to a pastry bag fitted with a round 3/8- to 3/4-inch pastry tip (or use a gallon-size plastic bag with about 3/4 inch snipped off a corner). Pipe 25 small mounds of dough onto each prepared baking sheet, making each a littler wider than a quarter.
Bake, rotating the pans front to back and top to bottom halfway through, until puffed and golden, 18 to 20 minutes. Serve warm.
Tips
To make ahead: Freeze cooled gougères airtight for up to 2 weeks. Reheat for 12 to 15 minutes at 350 degrees F.
Equipment: Pastry bag with a medium (3/8- to 3/4-inch) round tip (or gallon-size plastic bag), parchment paper
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)64Calories5gFat3gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
