{Gougères} Pancetta Fontina French Cheese Puffs Recipe — Salt & Wind Travel (2024)

FAQs

Why don t my gougères puff up? ›

The secret to gougères' puff is the addition of eggs, but here's the thing — too many eggs and the dough will be too wet to properly puff. Whats more, the number of eggs your dough will need varies depending on the flour you use, how long you cooked the paste, and the weather (seriously!

Gougères are composed of pâte à choux dough and cheese. While my traditional pate a choux recipe is slightly sweet, this recipe is savory. These cheese puffs are soft and pillowy and have just the right amount of cheese.

Storage: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Re-crisp in a warm oven before serving. Make ahead: Unbaked gougères can be frozen for up to 2 months.

Known in English as “cream puff dough,” gougères are cheese puffs made by folding cheese into the dough, then baking them in little rounds. You can vary the flavor by deciding what type of cheese that you'd like to use.

Pâte à Choux is too Eggy

This is a problem if the recipes calls for too many eggs. The solution is make another batch with one less eggs to see if that fixed the problem. Also, if the puffs do not bake long enough, then they may taste slightly eggy because the insides haven't cooked long enough.

The dough/batter can be made up to 3 days in advance of cooking, store in an airtight container in the fridge. I personally feel that gougères are best served fresh and warm, but leftovers should be stored in the refrigerator in an airtight container and then reheated in a warm oven before enjoying.

The extruder uses heat, moisture, and pressure to further work the dough, until it finally pushes the dough through a special tool called a die to form its shape. Some dough may become cheese puff balls and other dough may become cheese puffs cylinders, depending on the shape of the die.

Cheese puffs, cheese curls, cheese balls, cheese ball puffs, cheesy puffs, or corn curls are a puffed corn snack, coated with a mixture of cheese or cheese-flavored powders. They are manufactured by extruding heated corn dough through a die that forms the particular shape.

Keep raw choux dough in the fridge in an airtight bag for up to three days if you're not baking it right away. Once baked, store choux pastries in an airtight container for two to three days, or in airtight bags or containers in the freezer for two to three weeks.

Bake until gougères are puffed, deeply golden brown, and feel hollow when lifted, 20 to 25 minutes.

What can I use instead of Gruyere cheese in gougères? ›

Best cheese for Gougeres

The cheese that is traditionally used is gruyere, Emmental or Comte. I've also made these with Swiss, cheddar and tasty (Aussie/NZ cheese) and they came out just as good. So I imagine they will be just fine with any other cheese as long as it's the melting sort (ie not feta, parmesan, ricotta).

The amuse-bouche is the French answer to an appetizer.

noun. (ˌ)pä-tä-ˈshü : a very light dough used to make pastries : choux pastry.

A dull edge can cement layers together and prevent pastry from rising. Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise. Cut up and down, and don't drag the knife. You can brush an egg-wash glaze (1 egg plus 1 tsp.

Another reason your eclairs may not have risen is because there is too much moisture in the dough. Once you have melted the butter, remove the pan from heat, add all the flour at once and stir, then place the pan back on the heat and mix quickly until the mixture forms a dry ball that comes away from the pan.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Temperature is a key factor in baking up puff pasty that actually puffs. Set the oven dial too low, and the pastry is likely to fall flat. Follow this tip: As a rule of thumb, a higher oven temperature (400°F is ideal) results in puff pastry with a higher rise.