Parmesan Gougères (Choux Pastry)

Parmesan Gougères
Parmesan Gougères
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Parmesan Gougères

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August 1, 2016Why make a croquembouche when you can have Gougères? This was the first thing I ever made with choux pastry and it's easier than you may think.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Difficulty: Intermediate
  • Yields: 40 Gougères

Most home cooks have never tried making choux pastry (or pâte à choux), I think the main reason is that people are scared of anything to do with the 'dark art' of pastry. Just because you can cook and like eating pastries with your coffee, you probably aren't going to go home and knock out a batch of croissants. But, fear not, choux is like the training wheels of pastry - and you can't buy it at the supermarket anyway - so you are just going to have to make it yourself. You can use it for profiteroles, éclairs, or even a cheeky croquembouche. But here we keep it nice and easy - just mix in some parmesan cheese and herbs and you have delightful gougères - et voilà!

Ingredients

200g water

100g butter

100g flour

4 eggs, large

1/2 tbsp salt

1/2 cup parmesan cheese, grated

1 tsp rosemary, finely chopped

Directions

Preheat the oven to 220°C.

In a medium pot, bring the water and butter and salt to a boil over a high heat.

Reduce the heat to medium, add the flour and stir briskly. A soft dough will form. Continue to stir for another 2 minutes to evaporate the water and ensure the flour is cooked.

Remove from the heat and allow to cool for a few minutes. You can speed this up by cooling the outside of the pot with cold water, or by placing the dough in a mixer and beating it until no steam remains.

Add the eggs one by one and mix until they are completely combined before adding the next. It will look split and as though it will never come together, but keep mixing and it will.

Add the cheese and rosemary and stir until combined.

On a baking sheet covered in baking paper, pipe or spoon into golf ball sized portions of the dough. Wet your finger and dab down any peaks so they do not burn.

Bake for 10 minutes at 220°C, then lower the heat to 180°C and bake for another 15-20 minutes until done.

For some additional excitement you can pipe a savoury moose or goats cheese inside and finish with a drizzle of honey.

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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.