Cheese puffs--gougeres (recipe)
| Cheese puffs--gougeres (recipe) | |
|---|---|
| Name | Cheese puffs--gougeres |
| Ingredients | Water • Salt • Butter • All-purpose flour • Eggs • Gruyere cheese • Egg • Gruyere cheese |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1.5 |
| Keto friendliness | Keto friendly |
| Calories | 71.7 |
| Fat | 5.3 |
| Protein | 2.8 |
| Carbohydrate | 3.3 |
| Fiber | 0.1 |
| Net carbohydrates | 3.2 |
| Sugar | 0.1 |
| Saturated fat | 3 |
| Cholesterol (mg) | 43.8 |
| Sodium | 111.5 |
| Servings | 30 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Cheese puffs--gougeres (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Preheat oven to 400 8 and lightly butter a baking sheet.
- In a large saucepan, combine the water, salt, and butter and heat gently until the butter is melted.
- Meanwhile, sift the flour onto a piece of parchment paper.
- Bring the butter mixture just to a boil; take from the heat and immediately add all the flour.
- Beat vigorously with a wooden spoon for a few moments until the mixture pulls away from the pan sides to form a ball.
- Beat for 30 seconds to 1 minute over low heat to dry the dough.
- Beat 1 egg and set aside; beat the remaining eggs into the dough, one at a time, beating thoroughly after each addition.
- Beat in enough reserved egg so the dough is shiny and just falls from the spoon.
- If too much egg is added, the dough will be too soft and not hold its shape.
- Rub the top of the dough with butter to prevent a skin from forming, and set aside until cool.
- Cut the gruyere cheese in tiny dice, or coarsely grate it, and beat it into the dough.
- Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2 inch mounds on the baking sheet, spacing them well apart as they will puff during baking.
- Alternately, drop mounds of dough on the baking sheet using 2 small spoons.
- Brush the mounds with the egg glaze and sprinkle with grated gruyere.
- Bakeuntil golden brown and crisp, 25-30 minutes.
- The puffs often seem done too soon, so take out a puff and let it cool for a minute or two to check if it is ready before removing the rest.
- The puff should stay crisp on the outside and slightly soft inside.
- Gougeres are at their best warm from the oven.
Food tags
European, For Large Groups, Oven,
Cheese puffs--gougeres (recipe) details
Time:
Prep Time in Hours and Mins:1H30M
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Contributors: Prab R. Tumpati, MD
