There’s always a bagful of cheese-and-herb gougeres in my freezer. Everyone loves them – they’re basically small, savory cream puffs.
Cheese-and-Herb Gougeres (Choux Puffs)
Servings
Ingredients
- 1 cup minus 2 tablespoons water
- 1/4 pound unsalted butter cut into chunks
- 1 cup all-purpose flour sifted
- 3/4 teaspoon salt
- 4 large eggs
- 1-1/2 tablespoons chopped fresh mixed herbs or 1-1/2 teaspoons dried
- 1/2 cup grated Parmesan Gruyere or cheddar cheese
- pinch cayenne pepper
- egg wash: 1 large egg mixed with 2 teaspoons water optional
- 1/4 cup cream cheese
- 2 tablespoons crumbled blue cheese
- 2 tablespoons chopped scallion
- milk optional
- 1/4 cup plain Greek style yogurt
- 1/4 cup chopped mango chutney
- 1/4 teaspoon curry powder optional
- 2 hard cooked eggs
- 1-1/2 tablespoons mayonnaise
- 1/4 teaspoon curry powder
- salt to taste
- 1/4 cup mashed white beans
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped sun dried tomatoes
- 1/2 teaspoon chopped capers or olives
Instructions
- Dough:
- Preheat the oven to 425°F.
- Cook the water and butter in a saucepan over medium heat. When the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan. Remove the pan from the heat and let cool for 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Add the herbs, cheese and cayenne pepper and blend them in thoroughly.
- Butter and flour a baking sheet. Drop 1-inch mounds of dough from a teaspoon onto the sheet. Leave space between the mounds for the puffs to rise. For a shiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash. Bake for 18-20 minutes or until the puffs are lightly brown and crispy. Lower the heat to 300 degrees and bake for another 5-6 minutes. Turn off the heat but leave the puffs in the oven for 3-4 minutes. Serve hot or at room temperature plain or with any of these fillings.
- Blue Cheese Filling:
- Mix the cream cheese, blue cheese and scallion together. Add milk, if necessary to make the mixture spreadable. Makes about ⅓ cup. Refrigerate remain filling in a closed container.
- Yogurt-Chutney Filling:
- Mix ingredients thoroughly. Makes about 1/2 cup.
- Egg Filling:
- Mash or grate the eggs into a bowl. Add the mayonnaise, curry powder and salt to taste. Mix to blend ingredients thoroughly. Makes about 1/2 cup.
- White Bean-Sun-Dried Tomato Filling:
- Mix the beans, mayonnaise, mustard, tomatoes and capers in a bowl. Mix thoroughly. Makes about 1/4 cup.
So happy you do! Thanks for telling me, it started my day out perfectly.
i enjoy your recipes