Gruyère Gougères Recipe | #site_title (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!

I've tried everything from parmesan, goat cheese, mozzarella, swiss and brie. However, the combination of gruyere and cheddar cheese creates a perfectly gooey, melty, drool-worthy, melted cheese combo that just can't be beat. Trust me – you've got to add these two kinds of cheese to your next shopping list!

You could grate it to serve with pasta or salads, as it is not too overpowering. If you are serving it as part of a cheeseboard, try to include fruits such as pears, apples, and grapes. The sweetness of these fruits is excellent against the nuttiness of the cheese. Cut it into thin slices that your guests can enjoy.

A gougère (pronounced [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.

Opening the oven door prematurely lets heat escape and makes them prone to collapsing. 4) Cook gougères thoroughly! Look for a golden brown color. If they are pale and not baked all the way through, they will collapse as they cool.

If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won't puff, causing it to be dense inside.

I cut the 6-month Le Gruyère AOP into triangle wedges and paired them with pears and fig jam. The pear notes married perfectly with the fruity element of the cheese, while the fig jam added a nice sweetness to bolster the creaminess. Next on the cheese plate is the Le Gruyère AOP aged for 12 months.

There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.

A crowd-pleasing addition to any cheese tray or charcuterie platter. Starts with a Cheddar mouthfeel and then the Gruyere gives you a sweet nutty flavor. Unlike a lot of Cheddars, the Gruyere also improves the meltability which makes it great for cooking. Try it on a panini or flatbread.

The texture is smooth and firm with small holes or "eyes" throughout. Gruyère is considered an expensive cheese due to a few reasons: Firstly, it's made from raw milk, which is more expensive to produce than pasteurized milk. Secondly, it's aged for a minimum of 5 months, which is longer than most other cheeses.

Does Gruyère cheese go bad? ›

The types of cheese, such as gruyere and gouda, that fall between the hard and soft categories, can be kept in a fridge for two to three weeks after they have been opened. In the freezer, this type of cheese can last for two months if the packet is still intact.

But I do find that I enjoy the rinds of most washed rind cheeses. Examples of washed rind cheeses include soft cheeses such as taleggio, Winnimere, Epoisses and hard rind cheeses including Gruyère.

The French word for 'candy' is 'bonbon' (singular). The plural of the word is 'bonbons.

What Gougeres taste like. They're crusty on the outside, soft and hollow on the inside, and they're very, very cheesy. Essentially, they are the savoury cheesy version of everybody's favourite Profiteroles!

The biggest culprits: Not incorporating the eggs enough, or dough that's too wet or too dry, or dough that was too cool when you added the eggs, or too hot when you piped it. That might sound intimidating, but there are easy markers to know you're on the right track.

To understand why choux is twice-cooked, it's important to know that choux needs lots of moisture: it's the steam generated by its high water content that causes it to swell and puff so much (there's no baking soda, baking powder, yeast, beaten egg whites, or any other leavening agent to help give it extra lift).

In the oven, the water in the layers of dough (and some water in the butter) turns into steam. This steam has just enough force to puff up each thin sheet of dough before evaporating into the oven. What's left behind is a delicate shell of airy pastry.

For a flatter pastry without much puff—like a Napoleon—prick the dough all over with a fork, place parchment paper on top, then place 1-2 cookie sheets on top of that to weigh it down. If you're making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings.