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Add the cheese and chives, beating until well combined. Transfer the mixture to a piping bag fitted with a ½-inch round piping tip (Wilton 1A). On one of the prepared baking sheets, hold the ...
Cheese Puffs. These cheese puffs (aka gougères) are a triple threat: easy to make, impressive looking, and wildly delicious. And the good news is, you probably already have most (or all) of the ...
These cheese puffs (aka gougères) are a triple threat: easy to make, impressive looking, and wildly delicious. And the good news is, you probably already have most (or all) of the ingredients!
Gougères can be made as small pastries, 3–4 cm (1.2–1.6 in) in diameter; aperitif gougères, 10–12 cm (3.9–4.7 in); individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms , beef, or ham; in this case the gougère is usually made using a ring or pie tin.
Keep a stash of these bite-sized cheese puffs in your freezer and you'll be ready for anything! They only take about 10 minutes to reheat. Get the Gougères recipe .
The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. [1] The various names may be associated with particular variants of filling or sauce in different ...
The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.
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