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1 Gougères (French cheese puffs)

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Gougères (French cheese puffs)

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Ingredients

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Gougères

  • 150 grams Gruyere cheese, cut into pieces, 30 grams of this is for topping
  • 80 grams Butter
  • 1 level teaspoon fine salt
  • pepper
  • 150 grams water
  • 120 grams plain flour
  • 3 eggs

Garnish

  • coarse salt
  • sesame seeds
  • Gruyere cheese, already listed in ingredients
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Recipe's preparation

    Gougères

  1. Preheat the oven to 210C

  2. Put the gruyère in the TM bowl and mix 20secs/speed 7. Set aside.

  3. Put the butter, salt, pepper, and water in the bowl & heat 5mins/100C/speed 1.

  4. Add the flour and mix 1 min / speed 3.

  5. Add the eggs & mix 15 secs /speed 5 & turn 30 seconds after the insertion of the last egg.

  6. Add 100 grams of grated gruyere and mix 30 secs/ speed 2.

  7. Put the little cup on the baking tray. Sprinkle with thr remaining gruyere, and optional sesame seeds and coarse salt. 

  8. Bake around 20 minutes/210C or until golden brown.

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Tip

These puffs are also nice  stuffed with savoury fillings.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Still liking this. I have

    Submitted by russellishere on 20. June 2016 - 21:31.

    Still liking this. I have found a slight variation that I will try which requires 100g Gruyere and 40g Parmesan for the cheese mix. Water is increased to 190g, flour to 125g and four eggs used instead of 3. 

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  • Great recipe and we enjoyed

    Submitted by russellishere on 5. June 2016 - 23:56.

    Great recipe and we enjoyed them immensely. Worthwhile making a double batch up front as you will certainly need them! I did make one adjustment: before the addition of the eggs, I put the mixture aside for 5 minutes to cool a little. The flour/butter/water mix is very hot immediately after making it, and it will cook the eggs a little as you add them if you have not cooled the mix first.

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  • Thanks for publishing this

    Submitted by foodieforever on 25. October 2014 - 09:11.

    Thanks for publishing this recipe. Great savoury version of choux pastry tmrc_emoticons.)

    www.foodcreations.squarespace.com


     

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