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Gougeres-French cheesy cream puffs-are usually made with Gruyere cheese but I often substitute with the sharpest cheddar I can find for bolder flavor. Make this recipe your own with the cheese of your choice. —Bridget M. Klusman, Otsego, Michigan
Nutritional Facts 1 gougere equals 49 calories, 3 g fat (2 g saturated fat), 32 mg cholesterol, 176 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.
Originally published as Cheddar Gougeres in Taste of Home December/January 2012, p29
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Reviewed on Mar. 17, 2012 by 1275
Great recipe! I made these for my St. Patrick's day meal today but I did alter it a bit appearance-wise. Instead of placing them on baking sheets, I put them in mini muffin cups and baked them according to the directions. I did not add the cheese in this recipe and I compensated with the less "material" by adding one less egg. After they came out of the oven, I pressed a tiny cheddar cheese cube in the center of each. I then placed them back in the oven and for about 3 minutes or until the cheese has melted. They look like tiny pots of gold! Only negatives are that they are a little messy to make but great as an appetizer. Note: in place of 1/2 cup minced fresh chives you can use 2 tablespoons dried chives.
Reviewed on Jan. 21, 2012 by tracy977
These were good, but they weren't outstanding...I'm wondering if it's because I made them too big though. I only got about 2 dozen out of these, but mine were not as puffy as the photo shows. Mine turned out much more flat. They were good hot, but we tried eating the leftovers for lunch the next day and didn't really enjoy them at all. I'd try this again though.
Reviewed on Dec. 28, 2011 by lesalady36
Big hit with the men in my family, and I used a mild cheddar instead of sharp because that was what I had on hand. I am making them again tonight for another dinner party. Would definitely recommend to anyone as the recipe is super simple and you can make the mixture ahead of time, refrigerate it and then pop it in the oven 15 mins before you're ready to eat.
Reviewed on Dec. 27, 2011 by DonnaNJ
I would try this recipe again, as they came out beautifully, but next time I would cut out some of the salt as they were much too salty for my taste. I like the recipe, because you could easily substute and cheese or herbs you have on hand. I think this is a great way to use leftovers so you don't end up throwing away perfectly good fresh herbs.
Reviewed on Dec. 08, 2011 by ktbluestein
These were good! I substituted 1/4 cup dried chives for the fresh ones and it worked out well. Save your arms and transfer the flour ball to a stand mixer and let that do the work of incorporating the eggs. This batter is stiffer than a standard pate a choux so piping it out would be difficult. Don't forget to sprinkle the salt on top before they go in the oven...it makes a difference!
Reviewed on Dec. 03, 2011 by Langsdorf
We tried this recipe last night. It was great! Substituted italian seasoning for the fresh chives. Will make again, but will try with 1/2 cup water and 1/2 cup milk or buttermilk instead of 1 cup water. Definitely recommend.
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