Green Gougeres
Howdy! Today I’m sharing a recipe for gougeres that’s been stuck in my head for a long time. I’ve always made these little addictive cheese puffs for dinner parties — they’re super easy to make and really delicious! Choux is such a fun thing to work with because it’s incredibly versatile. I had the idea to blend some herbs and greens with the eggs before incorporating them, and after a few tests I got it to a place I’m happy with. The herbs add a hefty boost of flavor and the spinach helps keep the batter as green as possible. I use a food processor for this recipe, but a stand mixer would work too if you don’t have one… just chop the herbs up finely! Hope everyone is having a great end of September.
Green Gougeres
Makes approximately 24 puffs
3 eggs (150g)
¼ teaspoon kosher salt
¼ cup parsley, picked
¼ cup basil
½ cup spinach
½ cup milk (118g)
½ cup water (118g)
3 tbsp butter (42g)
¾ cup + 2 tbsp all purpose flour (110g)
¼ cup grated parmesan
¼ cup shredded cheddar
½ teaspoon black pepper
¼ cup chives or scallions, sliced
Preheat the oven to 425º F. Line a baking sheet with parchment.
Add eggs, salt, parsley, basil, and spinach to a food processor. Blend until smooth, 1-2 minutes. The eggs may become frothy— no problem! Pour the mixture into a measuring cup or bowl and set aside.
In a medium pot, combine the milk, water, and butter. Heat over medium-low until it begins to simmer and the butter is fully melted. Quickly whisk in the flour, then switch to a heat-proof spatula or wooden spoon. Cook over low-medium heat for 2 minutes, stirring constantly, until a film collects on the bottom of the pot. Cool for 5 minutes.
Place the dough into the food processor. Process for 1 minute, then pour in the egg mixture while the food processor is running. Continue processing for 1-2 minutes, until a smooth, thick paste forms.
Add both cheeses, black pepper, and chives. Pulse a few times to combine, then scoop the choux pastry out with a spatula and load into a piping bag fitted with a small or medium round tip.
Pipe quarter-sized circles onto the lined baking sheet, leaving about 2 inches of space between each one. Grate fresh parmesan over the entire tray and add a pinch of flaky salt.
Bake for 15 minutes at 425º, then lower to 375º (without opening the oven) for a further 20 minutes. The baked puffs should be brown, risen, and hollow when picked up. Eat while warm! The gougeres can also be frozen before baking and baked later!
