Easy cheese choux puff recipe (Gougères) | 3 simple steps to get it right
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- Опубликовано: 8 сен 2024
- Making cheese choux puff may sounds scary but the it is in fact very simple and actually works most of the time. I am giving you 3 simple steps to get it right every time and you will be able these cheesy puff in no time. WRITTEN RECIPE: bit.ly/3jDMkKb
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🧅🥕INGREDIENTS🥕🧅
250 ml /1 cup water
80 grams /2.8oz plain butter
3 whole eggs (medium size) 4 eggs if you use small ones
125 grams 4.4 oz all purpose flour (sifted)
a pinch of salt and pepper
A grating of nutmeg
100 grams /3.5 grated cheese (comte, gruyere, or cheddar cheese)
For the topping:
Egg wash: which is one egg beaten with a tablespoon of water (optional)
50 grams grated or in small cubes
Note: this recipe can be improved by replacing the water by milk and by brushing the choux puffs with egg wash before adding the cheese on top.
Do not pipe the choux too small, the right size is about a tablespoon worth of choux pastry.
Finally the amount of eggs can very slightly so always have an extra eggs beaten at the ready in case you need to add just a bit extra egg to get the right consistency for the choux pastry.
Cooking temperature: ( using a fan forced oven)
20 to 25 minutes at 180 degrees Celsius ( 356F) followed by 10 to 15 minutes at 150 degrees Celsius (302 F)
!!!!never open the oven door while the choux puffs are cooking.!!!
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If you're going into the kitchen to cook, step one is get something heating up; turn on the oven, heat up a pan, start water boiling. Best tip I ever got.
These look devine and I'm gonna make them my weekend project.
That is something I stumbled upon and it's a great tip! My fav is always coming in the door....don't even take off your shoes....get water boiling or the oven going. Then by the time you get changed /wash up .....you are ready to rock!
Looks yummy. I personally really like making both sweet and savory choux pastries for parties. They are so simple to make. No knead, no roll, no yeast to worry about, no flour mess on the table to clean up... Yet people somehow always think them very impressive. They are a perfect pastry for beginner bakers, honestly.
The reason I love this channel is because Escoffier is referenced. This tells me that Stephane is teaching from tradition.
thanks to you, i've learned to make choux pastry. now i make it ll the time and fill with everything from mashed potatoes to shrimp and lobster. ^_^
it is super versatile
These are my favorite! Sometimes, I make a batch of the choux and just keep it in the fridge in the pastry bag. Then I can make six each night for a few days in a row. (They taste best straight out of the oven). For parties, I make "plain" choux (with no cheese) and fill them with smoked salmon salad. When I first started making them, I didn't have a pastry bag, so I just put them on the cookie sheet by the teaspoon, and they turned out fine. (The pastry bag does makes it faster and easier).
smoked salmon salad, that's genius. I was racking my brain trying to think of a good savory filling, and smoked salmon should have been obvious to me here in the PNW. Thanks for the idea!
Stefan - you are hands-down the best cooking channel on YT... great explanations, emphasizing mise-en-place prep, no-unnecessary BS - Just good solid technique with useful recipes. I’m still hoping you’ll provide tips on how to successfully use tinned copper cookware! Merci beaucoup mom ami!!
Love it
I honestly believe this is one of the best channels on all of RUclips.
Delicious and super easy. My first ever choux pastry, in fact my first ever anything pastry! Great info and easy to follow, thank you.
Thank you for making everything looks easy. Your channel is encouraging me to cook more and more. Hubby is delighted.
great keep going 👍👨🏻🍳🙂
I’ve made these three times since first watching, and I’ve gotten better each time. They’re delicious. I make all of them at once and freeze some for later. They freeze very well and reheat easily. A winner recipe for sure!
When I discovered and cooked A LOT of gougeres the past few years I realized how versatile Choux pastry can be; I've made chouquette, gnocchi, pomme dauphine along with the gougeres with the same basic recette. Nice lesson, Stéphane, you made the technique easy and clear. Any other versions worth trying? Looking forward to experimenting more with Choux pastry! Merci, a comme toujour!
Hey Stephan, we used to make these in my International Cooking Class in culinary school. Sooo good.
I do believe I have almost every book you listed in the description. Never thought I'd use them again, after graduating!
But I do! Thanks for bringing these back into the foreground. (The choux puffs, not the books!! Lol)
❤ thanks u 👍 chef really I got here my practical skills.
My chef said the texture is right when it reaches a consistency like a whole egg mayonnaise. The level of moisture can be inconsistent due to the variable drying time due to pan size and heat, so he would use more/less egg until the right texture is achieved.
Thanks stephan!
I made these for my family using gruyere cheese. Everyone loved them! Thanks for the awesome content Stephan!
mmm gruyere is expensive, that's love in a bun right there
Thank you very much for sharing your great cooking expertise! Gives me confidence in my cooking as nothing else. Just made the choux to fill them with salmon pate for a party. So I’ve multiplied your quantities by 5. But then my choux ended up a bit too eggy, sort of an omelette taste, not much but still…And I had to prolong the cooking time and to higher the oven temperature.
Love your channel, it's good to see what I learned 45 yr. ago still alive. Every Saturday morning veal or chicken stock from scratch reduced to perfection for a weekend of meals with friends. Just out of curiosity why no celery in your mirepoix? My 1961 Larousse has it and I think there is a little umami element there.
Not a very likeable ingredient
@@jmbkpo Sorry if there is a misunderstanding I was referring to other recipes like the stock bases; onions, carrots, and celery are the usual base. I didn't see any point in posting a comment on a 3 year old video.
@@mrnoiz23 he puts celery in his bouquet garni which he puts in all of his stocks, well, all that I’ve seen so far. The one wrapped in the dark green outer leek have a few of the upper bits of a celery stalk with the leaves.
Thank you Chef. You have truly simplified choux pastry. I think these would be amazing served with my chicken pot pie.
Thanks! I’ve been staying away from this pastry, but this looks simple enough for me to try :)
This was my first time trying choux pastry and it worked!!! thank you so much Stephane !!
I really like how you explained the steps for making this yummy treat. It came out perfectly and sure it had a good taste too.
👍🙂
You have made these look so easy, I'm going to have to give them a go! Filled with a savoury treat, portable lunch, no mess..... (if they last that long! Yum)
I like this and your other videos very much. They are educational and easy to follow.
Stefan, you are a very, VERY naughty lad. Just watched, now I'm being sent out to get supplies. If I have to do the equivalent of a Le Tour stage on my bike to burn off these......
Merci Stefan. Looks like Im going to experiment with savoury choux pastry
I've made Gougeres before, but this....this has taught all the things I've been doing wrong
My mind is blown
Boum!
You make me laugh when you taste the food. A true food lover.
It doesn't look hard to do at all, just follow through with your directions. Im going to try this. I love light pastry like this. Thank you Stephane!
Oh ... I do see the issue. We do not have measurements of 1 3/5 cup nor 2/5 cup in the USA. I tried looking for a conversion chart but is not the same.
Thanks! I've been trying to get up my nerve to make gougères for the first time, and your video makes it look so easy! Question: Why do you add the nutmeg at the end of the mixing? It seems like it would be easier to incorporate throughout if you added it with the salt and pepper, or with the eggs.
This is similar to a Brazilian food, it looks like "Pão de Queijo"
I loved!
So making this
You're so chill. I love this recipe and this channel ❤
Thank you so much for sharing delicious recipes.
Your recipe looks so delicious!
Have a nice day today.I will make it if I have a chance next time.
🙂👍👍
It’s a lot easier to make choux than a person initially thinks it will be. My first use of choux was in making a croquembouche. The caramel was harder to get right!
Wow these look ace ......Boom !! Will try these and push my culinary skills ........How about showing us three tasty filling recipes and best way to to fill them .....?!! 👀
So good cooking
It looks so delicious
I like
Perfect
...our Thanksgiving 🌻🎃 is around the corner; I shall make some of these perhaps using Gouda or an extra old cheddar; thank you!
I love your cooking well explained keep it up and give us some Christmas recipe love it
Parfait!!!! Merci beaucoup 🧡
Obviously this must be made.
Thank you so much for your video ❤️❤️
Excellent! 💯
Thanks French Chef-I Love Cheese Biscuts-I'm gonna try this 😋 Thumbs Up for You. Stay Well 💓 🐎
Beautiful, champ. I can't wait to try.
Thanks for outlining the process - great advice! I wanted to make these with a bit of truffle oil like a restaurant near me does. How and when would you recommend incorporating that?
You could have as well used an ice cream scoop to shape the chou 😊
Been making Dorie Greenspan’s version of these for a while now. This is such a thorough explanation!
Can someone tell me if I can fry these gorgeous morsels instead of baking? And do you fill them with what? Maria 🇬🇧
💖😍 merci
Yay! This will be great ! Thank you Stefan Are you still in Lyon?
thanks no not anymore 👍
This is a bit off topic, but going back to one of early posts, the Navarine of lamb one. That is a brilliant video and it’s a great and relatively simple dish. I have enjoyed recreating it many times. Have you ever tried putting the lamb bones in the dish and removing them when you pass the sauce? I don’t know if it’s a traditional escoffier thing to do? But it really helps the flavour of the finished dish:-)
I can imagine thoose filled with a mornay souce :B
Can these made a few days ahead and stored in the fridge in an airtight container and then just heated up slightly?
😁👍
Imagine these filled with the ham and cheese or mushroom béchamel 😋
want to see breaking one from second batch too!
Bon courage votre chaine top
Are Chouquettes made the same just sweet sweet topping??
Hello chef! Why do you put egg yolk in the mornay sauce like in the other video?
Oooh my goodness! On all the cooking shows they look like they’re mixing with all of their strength when it’s in the saucepan! I’ve been too scared to try as I’m a bit on the weak side and didn’t think I would be able to manage it, but I can do what you just did! Getting the eggs to mix in might be a little difficult, especially when I need to reserve strength for piping. but you can use a stand mixer for that part right?
Hello!
It looks super easy and delicious. I have a question: can you freeze the finished gougères?
yes you can actually 🙂👍
@@FrenchCookingAcademy Thank you very much! I didn't expect a respons so quickly - I'm positively surprised. More of you in the world!
Ok I've never mixed the eggs in the bowl like that. And mine don't puff up alot. I'm trying that next time. See if that helps.
Is it necessary to work as a cook in a French restaurant to cook well?
Where do I find ingredients and measurements?
Can’t wait to try!
Thank you
Grocery store and description of video? It’s all there 😂
Chef..
2 questions
Do you have the recipe or video of the sweet ones?
What if you dont have a fan blown oven...who long and what temperature to cook?
non fan oven just add 10 degrees celsius extra the recipe for the sweet one is exactly the same except that you replace the salt and pepper by 50 grams of sugar
Honestly, that depends on your environment. I learned at a Sur La Table, which had all the fanciest equipment, and even the teacher got a couple baking sheets worth ruined. Once we were dialed in, it went much better. So of course I made croquembouche for Christmas at home last year and MY first batch was ruined. Different environments. You just have to figure it out.
@@RossPotts thanks, but my question was specifically about fan ovens temps..i get it about sea level, altitude all that..thats not what i was asking..but thank you
@@FrenchCookingAcademy awesome...thank you Chef
Marie Norman ah, okay. I’ve had one for 3 years and STILL overcook stuff. I use the fan as little as possible because I just can’t figure it out, LOL!
ADVICE: You can stuff the Gougères with Cream Cheese, with any flavour!!!
A perfect Starter or for a Buffet!!
Stuffed with mascarpone and minced sauteed mushrooms?
Shoot, they would probably be good if you blew them up with Cheez-Whiz.
where can i find recipe , amounts of flour , butter and water?
🎶🎶🎶I love cheesy poofs.
You love cheesy poofs.
If we didn't eat cheesy poofs,
We'd be LAME!🎶🎶🎶
😜😂
👍
Hi Stephan, which cooks would you recommend to a house cook? So far i got The food lab and Gordon Ramsay's home cooking. i saw you have had "le grand larousse gastronomique" in other videos but i have heard it is more like an encyclopedia and it is worth it if you are a professional cook, so i don't know if it would suit me. Thank you!
I actually just added the perfect book for anyone like you just wanting to learn the basics when just cooking from home. the book is call HOW TO COOK check the book here amzn.to/2FW7ses
Hi David. Unsolicited advice here- any of the many cookbooks by Jacque Pepin. His technique is flawless and his recipes are not over complicated. For Italian, anything by Marcella Hazan, but especially the Essentials of Classic Italian Cooking. It is a must have on any kitchen bookshelf.
This is very similar to Brazilian pão de queijo
Did you chip the bowl when you broke the egg on the edge? Just curious, Charles
lol no that too much banging in the dishwasher against other items 🙂
Is there a big difference between freshly ground nutmeg and the nutmeg in the little plastic shakers ? I've never had fresh ground nutmeg is there a difference between cheddar cheese in France than the cheddar in the States ? American cheddar is hard to melt and very hard to find white cheddar thanks
pregrinded nutmeg can have lots of additives.
@@FrenchCookingAcademy Apart from that it's a lot less aromatic. Meanwhile I manage to crack the shell without damaging the nut, and this smell !! OmG ..
I'm here because I messed these up following a different recipe.. ._. I'm done for the night, but if I try again I'll try this recipe instead
Can chives be added to the dough with the cheese?
Yes. You can try many variations, it's very versatile.
💚😊💚
I spent the entire day last weekend attempting to make decent choux pastry with various recipes and at different temperatures but nothing rose. I have a gas oven. Can anyone give advice?
Did you dry the dough out enough before adding the eggs? The first time i made choux pastry is only stired it for 30 seconds as a dough ball and my profiteroles were like little pancakes. The next batch i dried the dough ball for two minutes and they worked better. I want to try 3 minutes and see if this works even better.
Super visuel et très bien expliqué mais, boy, est-ce que quelqu'un pourrait se pencher sur les sous-titres français svp ...
I associate shoe pastry with cheese, obviously!
Shoe pastry has a lot of sole.
I'm always having a choux pastry crisis. I don't get to eat it enough.
Could I half the water and add heavy cream in its place?
milk is better if you do that
Oh you really don't want to do that. Too much fat and the pastry won't puff! Make a sweet version, then whip that cream and use it to fill the puffs!
@@FrenchCookingAcademy My bad I meant milk. I don't even know what made me say heavy cream..lol
@@lisaboban I totally get you on that. It already has fats from the butter so the milk isn't necessary. Thank you for the insight!
Don’t put too much egg! They won’t rise!! You say the consistency isnt important but it’s fundamental!
Replacing the water where? In the recipe or the egg wash?
It's Lockdown in my country now n i don't have butter at home.
So can i make it with Margarine??
Uniqueness Aisha There is a video out there on UTube “ How to make butter”.
I've made low calorie choux pastry using vegetable spread. It works, they just dont rise quite as well. Margerine should work.
This doesn't look all that scary. I just hope that the measurements don't have to be precise.....4.4oz of flour? Huh? Is that roughly a cup? I'm making this! It'll be fun!
best to use grams of your scales convert has it has to be precise
@@FrenchCookingAcademy Groan! A food scale? Another kitchen gadget? Oh well, I guess if I want perfection then I must be precise. :) Btw I'm making Basque Country Chicken tonight, again!
@@daphnepearce9411 As soon as you want to do some pastry you must be precise otherwise it doesn't work.
@@delphzouzou4520 Yes. I've always considered baking to be and exact science and a labor of love. I'm still going to forge ahead, buy my food scale and make choux pastry.
I was in Jr high school and making choux 😂
Choux pastry my arch nemesis, even if I follow any recipe it never works
Chef, I see a couple of small oven burns on your right arm. Inevitable when doing a lot of baking!
Id consider Ik how to cook quite well but whenever I make choux pastry it turns out like god damn butter biscuits
make sure you check the type of floor you use and the butter as well . last do not put to many eggs in the choux pastry if it’s too runny it won’t puff. also you can keep the choux pastry in the fridge in hour before use it helps with the puffing
@@FrenchCookingAcademy Thanks for the advice brother
I tried making this but i ran out of shoes...
i mean
sounds like pão de queijo with extra steps to me
I have a piping bag etc. which I'll use if absolutely necessary but I also have a small ice cream scoop like this: images-na.ssl-images-amazon.com/images/I/61yicKGk6tL._AC_SL1150_.jpg which I think will do the job and be easier to clean. What do you think, chef?
That would probably work, but the bag is more efficient. Imagine yourself doing 200 choux with your scoop. If you watch vids of professionals piping choux, they're very quick.
@@FanNy-ku6wt Thank you. I see what you mean, but for a small batch, which is all I'd make, I think I'll try the ice cream scoop first. If it's not fast enough or the result is unsatisfactory, I'll use the bag. Certainly if I were doing these by the hundred, or even by dozens, I'd use the bag.