@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/gougeres/#recipe
headline
nameGougeres
descriptionA fluffy savory version of a cream puff. No filling required!
urlhttps://12tomatoes.com/gougeres
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, cubed
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/4 teaspoon ground black pepper
  • A pinch of nutmeg
  • 1 cup grated gruyere cheese, plus extra for topping
Preparation
  1. Preheat the oven to 425°F and prepare one parchment-lined sheet trays.
  2. Add water, butter, and salt to a pot over low heat until the butter has melted.
  3. Stir in the flour until a rough ball starts to form, cook for 1 minute exactly, stirring constantly. Remove from the heat.
  4. Let the mixture cool slightly before adding one egg at a time, then add your spices and gruyere cheese to the batter.
  5. Scoop the mixture with a small ice cream scoop or use a piping bag onto the prepared sheet trays, an inch and a half away from each other. Sprinkle with extra gruyere
  6. Bake for 10 minutes at 425°F, then lower to 375°F and continue baking for 20 - 25 minutes.
  7. Turn off the oven and let them cool in the oven with the door ajar for 15 minutes.
A fluffy savory version of a cream puff. No filling required!
Course: Appetizer
Allergen(s): Gluten, Milk, Gluten, Milk

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Gougeres

A fluffy Pastry appetizer that's the original cheese bread. This French technique turns pate-a-choux into a cheese cracker.

Gougeres

4.9 from 10 votes
Cuisine: French
Servings: Makes 20
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, cubed
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/4 teaspoon ground black pepper
  • A pinch of nutmeg
  • 1 cup grated gruyere cheese, plus extra for topping

Preparation

  1. Preheat the oven to 425°F and prepare one parchment-lined sheet trays.
  2. Add water, butter, and salt to a pot over low heat until the butter has melted.
  3. Stir in the flour until a rough ball starts to form, cook for 1 minute exactly, stirring constantly. Remove from the heat.
  4. Let the mixture cool slightly before adding one egg at a time, then add your spices and gruyere cheese to the batter.
  5. Scoop the mixture with a small ice cream scoop or use a piping bag onto the prepared sheet trays, an inch and a half away from each other. Sprinkle with extra gruyere
  6. Bake for 10 minutes at 425°F, then lower to 375°F and continue baking for 20 - 25 minutes.
  7. Turn off the oven and let them cool in the oven with the door ajar for 15 minutes.