Gougeres with Cheese and Scallions
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Ingredients:
1 cup water
¼ cup unsalted butter, cut into pieces
½ teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup white cheddar cheese, shredded
1 cup medium cheddar cheese, shredded
⅓ cup scallions, white and green parts minced
Directions:
Line baking sheets with parchment paper. Preheat oven to 375° F.
Bring 1 cup of water, butter, and ½ teaspoon salt to a boil in a heavy medium saucepan. Remove from the heat and mix in the flour. Stir over medium heat until the mixture starts to become thick and begins to separate from the pan, about 3 minutes.
Transfer to a stand mixer fitted with a paddle. Add the eggs to the mixture, one at a time, mixing vigorously to form a sticky dough. Stir in cheese and scallions until well incorporated into the dough.
Using 2 teaspoons, form dough into 1 ½ inch ovals, drop onto a baking sheet 1 inch evenly spaced apart. Place the baking sheet in the middle of the oven. Bake until golden, about 20 minutes. Serve immediately.
Notes:
Tips:
I used my stand-alone mixer. However, you can work the dough with a whisk.
Beat or whisk well after each egg is added.
With the door open, you can turn off the oven and let the gougeres cool off to lukewarm.
The sharp white cheddar cheese can be replaced by shredded gruyere cheese.
Shred the cheese all to the same size. Easier to melt evenly.
You can omit the scallions if you wish. Or replace them with chives. Use a lot less, as they are much more intense in flavor.
Nutritional Facts:
Calories: 509kcal | Carbohydrates: 26g | Protein: 23g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 254mg | Sodium: 711mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1241IU | Vitamin C: 2mg | Calcium: 446mg | Iron: 3mg
Recipe courtesy of Giangi’s Kitchen.com
