Cranberry-Cheddar Gougères
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons dried cranberries
- 3ounces unsalted butter (6 tablespoons)
- 1teaspoon salt
- 1cup sifted flour
- 5large eggs
- 1cup grated sharp Cheddar
Nutritional analysis per serving (48 servings)
34 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 25 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on food processor and finely chop cranberries by dropping them in through feed tube. Remove cranberries, but don’t bother cleaning bits clinging to the bowl. (Cranberries can also be chopped by hand.)
- Step 2
Place 1 cup water in a 2-quart saucepan. Add butter and salt, bring to a simmer and cook just until butter melts. Remove from heat, add flour all at once and stir vigorously with a wooden spoon. Return saucepan to medium heat and cook dough, stirring, about a minute. Transfer dough to food processor.
- Step 3
Heat oven to 425 degrees. Turn on food processor and add 1 egg to the dough. As soon as it’s completely incorporated, add another, and continue adding eggs 1 at a time until you have used 4. Add chopped cranberries and Cheddar and pulse to blend. (This step can be done by hand, but it’s a lot more work.)
- Step 4
Line 1 large or 2 smaller baking sheets with parchment. Drop teaspoons of batter, in mounds about 1 inch across, on baking sheets, leaving 2 inches between them. Beat remaining egg. Brush tops of mounds with egg, taking care not to let any drip down the sides.
- Step 5
Bake 15 minutes, until puffed and lightly browned. Reduce heat to 350 degrees and bake another 10 to 15 minutes, until well browned. Shut off oven, open oven door a few inches and leave gougères another 15 minutes before removing them. When completely cooled, the gougères can be transferred to a heavy plastic bag and frozen. Reheat them for 10 minutes at 350 degrees.
Private Notes
Comments
I'd sure like a picture of the end result (not th eingredients) so I could see what this should look like!
Very dependent on the quality of the cheddar you use. The texture and puff of the ones I made were good, but had I used better cheese, they would have felt more "special." As they were, I decided not to use for my special xmas table, but saved in freezer to have as a side with soup in the future. So, a recipe worth experimenting with, and very easy to execute so long as your food processor is decent.
Wonderful as appetizers while the turkey roasts. Also made them one year for New Year's Eve. A big hit. Made in advance and froze as instructed--for anybody who tends to get drop-in company for a drink or snack, a bag of these in the freezer would be like money in the bank. As noted by others here, the cheese is the main event and must be aged/strong and of high quality.
Mine were not as pretty as I would have liked, looked more like cookies, but still very tasty. My first attempt at gougeres, so will keep trying.
I made a sheet pan worth of these measuring 1 tsp each and the temp/amount of time in the oven was too much (they would have burned). I tried to be faithful to the recipe but after 15 min at 425, and then reducing the temp to 350, I had to turn off the oven after 4-5 min rather than the recipe’s 10-15 min. For the next batch, I increased the gougere size to close to 2 tsp to get the recipe’s temp/timing to work (15 min at 425, barely 10 min at 350, 15 min in turned off oven with door ajar).
I'd like to try this but would have to make it gluten free. Anyone have any suggestions on which alt flour might work well, please? Thanks.