Gougeres (recipe)
| Gougeres (recipe) | |
|---|---|
| Name | Gougeres |
| Ingredients | Water • Unsalted butter • Salt • All-purpose flour • Eggs • Cheese |
| Cooktime (in hours) | 0.45 |
| Preptime (in hours) | 0.75 |
| Totaltime (in hours) | 1.2 |
| Keto friendliness | Keto friendly |
| Calories | 63.1 |
| Fat | 4.5 |
| Protein | 2.3 |
| Carbohydrate | 3.2 |
| Fiber | 0.1 |
| Net carbohydrates | 3.1 |
| Sugar | 0.2 |
| Saturated fat | 2.6 |
| Cholesterol (mg) | 39.5 |
| Sodium | 89.3 |
| Yield | 36 gougeres |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Gougeres (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Position the oven racks to divide the oven into thirds; preheat oven to 425 8.
- Line two baking sheets with silicone baking mats or parchment paper.
- Bring the milk, water, butter, and salt to a rapid boil in a heavy medium saucepan over high heat.
- Add the flour all at once, decrease the heat to med-low, and immediately start stirring energetically with a wooden spoon or heavy whisk.
- The dough will come together and a light crust will form on the bottom of the pan--keep stirring with a vigor, for another minute or two to dry the dough; the dough should be very smooth.
- Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease.
- Let the dough rise for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny.
- Make sure that each egg is completely incorporated before you add the next, and don't be concerned if the dough separates--by the time the last egg goes in, the dough will come together again.
- Beat in the grated cheese; once the dough is made it should be spooned out immediately.
- Using about 1 tablespoon of dough for each gougere, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds.
- Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 8; bakefor 12 minutes, then rotate the pans from front to back and top to bottom.
- Continue baking until the gougeres are golden, firm, and yes, puffed, another 12-15 minutes or so.
- Serve warm, or transfer the pans to racks to cool.
-
To make ahead--shape the dough, freeze the mounds on a baking sheet, and then when they are solid, lift them off the sheet and pack them in airtight plastic bags; bakethem straight from the freezer, no need to defrost; just give them a minute or two more in the oven.
Food tags
< 4 Hours"
Gougeres (recipe) details
Time:
Prep Time in Hours and Mins:1H12M
"
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Contributors: Prab R. Tumpati, MD
