Gougeres are French cheddar puffs made with a choux baked good and stacked with cheddar. Gougere is my preferred formula to prepare when I want for mushy puffs.
These little bundles are so great and addictive. Stacked with two sorts of cheddar: mozzarella and Parmesan cheddar. They are stuffed with great fragrance, delightful and heavenly.
I can't quit eating them!This supper is best filled in as a side dish. They go well with any principle dishes. Attempt this fast and simple formula. Make two groups as they will vanish in merely minutes!
This feast is best filled in as a side dish. They go well with any primary dishes. Attempt this fast and simple formula. Make two groups as they will vanish in merely minutes!
- 3/4 cup water
- 5 tablespoons unsalted butter (70g)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup plain flour
- 4 large eggs
- 3/4 cup grated mozzarella cheese
- 1/4 teaspoon minced Italian parsley
- 1/2 cup grated parmesan cheese
DIRECTIONS
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 minutes to dry out the dough.
- Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.
- Add the mozzarella cheese and parsley, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5"-2" apart. Sprinkle some grated parmesan cheese on top.
- Bake for 10 minutes at 425°F (220°C) and another 20-25 minutes at 380°F (190°C) until golden brown. Serve warm.
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