Gougères (recipe)
| Gougères (recipe) | |
|---|---|
| Name | Gougères |
| Ingredients | Water • Butter • Salt • Chili powder • Flour • Eggs • Chives • Cheddar cheese |
| Cooktime (in hours) | 0.416666667 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 86.3 |
| Fat | 6.1 |
| Protein | 3.4 |
| Carbohydrate | 4.4 |
| Fiber | 0.3 |
| Net carbohydrates | 4.1 |
| Sugar | 0.1 |
| Saturated fat | 3.6 |
| Cholesterol (mg) | 46 |
| Sodium | 138.4 |
| Yield | 12 puffs |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Gougères (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Gougères (recipe) image(external)
Recipe instructions
- Preheat the oven to 425 8F Line a baking sheet with parchment paper or
- silicone baking mat.
- Heat the water, butter, salt, and chile or pepper in a saucepan until the butter is melted.
- Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.
- Add the eggs, one at a time, stirring quickly to make sure the eggs don t cook. The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish..
- Add about 3/4's of the grated cheese and the chives, and stir until well-mixed.
- Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.
- Top each puff with a bit of the remaining cheese, then pop the baking sheet in the oven.
- Bakefor 10 minutes, then turn the oven down to 375F and bakefor an additional 20 to 25 minutes, until they re completely golden brown.
- For extra-crispy puffs, five minutes before they re done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking.
- Serving: The puffs are best served warm, and if making them in advance, you can simply pipe the gougv res on baking sheets and cook right before your guests arrive, or reheat the baked cheese puffs in a low oven for 5-10 minutes before serving. Some folks like to fill them, or split them and sandwich a slice or dry-aged ham in there, although I prefer them just as they are.
- A bit of troubleshooting: The most common problem folks have with pv te v choux, or cream puff dough, is deflated puffs. The usual causes are too much liquid (eggs), or under baking. Make sure to use large eggs, not extra-large or jumbo, and use a dry, aged cheese, if possible, and bakethe puffs until they re completely browned up the sides so they don t sink when cooling. If yours do deflate, that s fine. I ve seen plenty of those in France, and I actually think the funky-looking ones have a lot of charm and you re welcome to quote me on that
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Food tags
Easy
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:45M
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Contributors: Prab R. Tumpati, MD
