Herbed Gougeres Recipe
Herbed Gougeres is a yummy pastry that you will love. The herbed cheese filling has a of the Herbed Gougeres has a unique and incomparable taste. Use this brilliant recipe and see for yourself!
Ingredients
| Water | 2⁄3 Cup (10.67 tbs) | |
| Water | 1⁄3 Cup (5.33 tbs) | |
| Unsalted butter | 1⁄2 Cup (8 tbs) (1 Stick) | |
| Salt | 1 1⁄4 Teaspoon | |
| Freshly grated nutmeg | 1⁄2 Teaspoon | |
| Freshly ground pepper | To Taste | |
| Unbleached all purpose flour | 1 Cup (16 tbs) | |
| Eggs | 5 | |
| Cold milk | 2 Tablespoon | |
| Gruyere cheese | 4 Ounce, shredded, rind removed | |
| Green onions | 1 Ounce, minced (2 Green Onions) | |
| Minced parsley | 1 Tablespoon | |
| Dried dill weed | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pimiento stuffed olives | 40 Small |
Directions
Position rack in center of oven.
Preheat to 400°F.
Butter 2 baking sheets.
Combine water, 1/3 cup milk, butter, salt, nutmeg and pepper in small saucepan and bring to boil over medium high heat, making sure butter is completely melted.
Remove from heat and immediately stir in flour using wooden spoon until all flour is absorbed and mixture leaves sides of pan.
Return to medium heat 2 minutes to cook flour.
Transfer to mixing bowl.
Beat in 4 eggs one at a time until mixture is thick and smooth.
Add milk and mix thoroughly.
Blend in cheese, onion, parsley and dill.
Lightly sprinkle prepared baking sheets with water, shaking off excess.
Spoon batter into 16 inch pastry bag fitted with 3/4 inch tube.
Pipe 1 1/4- to 1 1/2 inch mounds onto baking sheets.
Combine remaining egg and salt and blend well.
Brush over tops of gougeres, being careful not to drip onto baking sheet or rising will be impaired.
Bake until well browned, about 20 to 25 minutes.
Remove from baking sheets and cool on wire racks.
When cool, slit sides of puffs and insert olives.
Cooled gougeres (without olives) can be frozen in airtight plastic bags.
Reheat 10 minutes in 300°F oven (do not preheat).
Preheat to 400°F.
Butter 2 baking sheets.
Combine water, 1/3 cup milk, butter, salt, nutmeg and pepper in small saucepan and bring to boil over medium high heat, making sure butter is completely melted.
Remove from heat and immediately stir in flour using wooden spoon until all flour is absorbed and mixture leaves sides of pan.
Return to medium heat 2 minutes to cook flour.
Transfer to mixing bowl.
Beat in 4 eggs one at a time until mixture is thick and smooth.
Add milk and mix thoroughly.
Blend in cheese, onion, parsley and dill.
Lightly sprinkle prepared baking sheets with water, shaking off excess.
Spoon batter into 16 inch pastry bag fitted with 3/4 inch tube.
Pipe 1 1/4- to 1 1/2 inch mounds onto baking sheets.
Combine remaining egg and salt and blend well.
Brush over tops of gougeres, being careful not to drip onto baking sheet or rising will be impaired.
Bake until well browned, about 20 to 25 minutes.
Remove from baking sheets and cool on wire racks.
When cool, slit sides of puffs and insert olives.
Cooled gougeres (without olives) can be frozen in airtight plastic bags.
Reheat 10 minutes in 300°F oven (do not preheat).
Chef
