Tuesday, August 13, 2013

Gougères... sort of

Gougères in French cuisine are baked savory choux pastries that are made and baked with cheese.

Ours are not exactly the French kind of gougère because we didn't use any French cheese to bake ours and used the Italian Parmesan to bake ours instead. Why? Simply because we have used up all our Gruyère to bake our Gruyère Brioche Braided Breads - That's why! - LOL!

Whether being truly French gougères, we are loving ours a lot! I have made these
fantastic gougères using Delia Smith's fail-proof choux pastry recipe with a few inspirations from Curtis Stone with this recipe and David Lebovitz with this recipe.

Why using Delia Smith's choux pastry? You have to believe me that this recipe is brilliant!!! Absolutely fuss-free that I don't even need an electric mixer to beat the eggs into the flour mixture to bake these wonderful treats. Just a wooden spoon and my arm muscles can do the job very well!

What do you think? Brilliant?


gougères cheese French choux pastry
Our gougères made with Parmesan cheese
All I need is a saucepan and a wooden spoon to make this pastry dough.
See this recipe works! Happy to see these puffing up!
Slicing one to see what's inside?
I reckon we need more cheese to enjoy these gougères...
Yeah. More cheese is good!
gougères cheese French choux pastry
My son and I are happy playing with our food! This is so not-French fine dining!

Here's the recipe mostly adapted from Delia Smith

Make 7 x 6 cm choux pastry buns

Place 75 ml of cold water in a medium-sized saucepan together with 25g of butter, then place the saucepan over a moderate heat and stir with a wooden spoon.

As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water. Then tip 30g bread flour in – all in one go – with one hand, while you beat the mixture vigorously with the other. You can do this with a wooden spoon, though an electric hand whisk will save you lots of energy. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute. Allow mixture to cool down slightly before proceeding.

Next, beat 1 large egg well, then beat them into the mixture – a little at a time, mixing each addition in thoroughly before adding the next. Beat until you have a smooth glossy paste. Then, mix in 1/4 cup of grated Parmesan cheese.

To make the choux buns, pipe or place teaspoons of the mixture on the non-stick baking mat or well-greased baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven at 425°F (or 200°C fan forced) for 10 mins. After that, decrease the heat to 380°F (160°C fan forced), and bake for a further 25 mins until the buns are crisp, light and a rich golden colour.


After baking, allow choux pastries to cool in the oven with its door ajar. To serve, slice the completely cooled buns with halves and sprinkle extra cheese (I used Australian tasty cheese) on the pastries and grill them in the oven until the cheese melts. Stick the halves back together and enjoy them while the cheese is warm and stretchy.

Happy Baking

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30 comments:

  1. Oh Zoe , these look yummy good ... I gained 3 pounds just drooling :).

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  2. I have never eat this before but I love cheese, so many cheese means tasty to me! May I have one for breakfast?

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  3. Hi Zoe
    I love gougeres as I hv baked this before but using David Lebovitz's recipe. Would love to try different recipe, like what you did, I can munch of this yummy little thing the whole lot by myself.

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  4. Although these are great for kids, I am thinking these would be delightful with a glass of wine.

    Velva

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  5. Hi Zoe! This looks yummy! More cheese is always better! ;) Thank you for joining me in the Choux Party! :)

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  6. Zoe, I've always wanted to try gougeres out and never knew how it tasted like. I mean, where do I find gougeres in Singapore apart from really good tasting gougeres? @@ Anyhow, you just reaffirmed my thoughts ;) Delia it shall be.

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  7. WOW! I love the last cheesy look picture. Can't wait to try it :)

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  8. Such perfect gougeres. I had the opportunity to try them and I made mine with regular cheese.

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  9. Hi Zoe,
    Wow, look at the gooey sticky melting cheese! I don't mind having a few myself! Looks yum!
    Have not made anything with choux yet! Maybe this week.

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  10. 哇。。。瞧瞧那起司!!好赞耶。。。
    I love it♡♡♡

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  11. Like the last picture! You are so hardworking, studying 3 recipes to make these french choux pastries!

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  12. These cheese pastry looks good! The puffs are so nicely risen.

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  13. Zoe, your choux pastry turned out perfect! I guess this is the same choux pastry for cream puffs right? I must try other stuff besides cakes :)

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  14. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 13, 2013 at 6:57 PM

    Yummy, yummy, already licking my fingers... hahahaha...

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  15. This looks good, and i absolutely agree with you that more cheese is good!

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  16. These look like heaven, Zoe! I think I'd eat them all if I made them ;-)

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  17. finally i got you here Zoe.thanks for dropping by in my blog and you too have such a wonderful space and i go through ur recipes here.awesome collection.happy to follow you back dear.am little busy with my wedding preparations and apologize for the delay.

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  18. I love the cheese in the centre!!!! These cheesy gougères looks awesome:)

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  19. We typically eat these filled with whipped cream but the cheese looks wonderful!

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  20. I love gougeres. And I make them with cheddar which is decidedly un-French

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  21. Very attractive gougeres, i want some to have rite now.

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  22. Mmmm cheesy delicious goodness my friend :D

    Glad to be back!
    Cheers
    Choc Chip Uru

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  23. I believe you when u say these are very good! Delia Smith is my hero. ;)

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  24. hi zoe, gougeres did came to my mind when i was still thinking what to make for choux and i bought the swiss cheese too ..but later i changed my mind cos i'm not sure if my family likes the taste of gruyere which i will be making the THB bread soon..so stuffed them with tuna instead..just made them yesterday!

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  25. Zoe , you can never go wrong with MORE cheese ! Those gougeres look terrific - yummmmm :D

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  26. OMG! These look delicious. I love gougeres of any sort.

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  27. These look great and very tempting with such a simple recipe!

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  28. Yummy & looks so inviting! Love those cheesy filling! Droooling!

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