Walnut Gougères
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 82.8
- Total Fat: 6.7 g
- Cholesterol: 28.0 mg
- Sodium: 67.9 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.3 g
- Protein: 3.4 g
View full nutritional breakdown of Walnut Gougères calories by ingredient
Introduction
Light and airy choux puffs are laced with aged Cheddar and crunchy walnuts. Simple and elegant, they're great for dinner parties or simply Sunday brunch! Adapted slightly from the California Walnut Commission. Light and airy choux puffs are laced with aged Cheddar and crunchy walnuts. Simple and elegant, they're great for dinner parties or simply Sunday brunch! Adapted slightly from the California Walnut Commission.Number of Servings: 24
Ingredients
-
½ cup water
3 tbsp butter, salted
½ cup all purpose flour, sifted
Pinch dry mustard
Pinch nutmeg
Pinch chipotle chili pepper
2 large eggs
75 g California Walnut crumbs
2 tbsp minced chives
200 g Extra-old Cheddar, finely grated
Directions
Preheat oven to 400°F.
In a medium sized saucepan over medium-high heat, add cup of water and butter and bring to a boil.
Reduce heat to low and add flour, mustard, nutmeg, and cayenne, stirring constantly to cook the paste, about 3 minutes.
Remove paste from heat and transfer mixture into a stand mixer fitted with the paddle attachment.
Mixing on medium-low speed, add eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Gently fold in walnuts, chives and cheese by hand.
Scoop mixture into a piping bag with a large star tip and pipe small bite sized mounds 1-inch apart on a parchment lined baking sheet.
Optional: at this point, you can freeze gougères, transfer to a zip-top bag and bake as needed: preheat your oven to 400°F degrees, place frozen gougères 2” apart on lines sheets. Bake for 15 minutes, then reduce heat to 350°F and bake for 15 minutes.
If baking from fresh: bake in the centre oven rack for 10 minutes, then reduce heat to 350°F and bake a further 12 minutes, until golden brown.
Serving Size: Makes 24 puffs
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium sized saucepan over medium-high heat, add cup of water and butter and bring to a boil.
Reduce heat to low and add flour, mustard, nutmeg, and cayenne, stirring constantly to cook the paste, about 3 minutes.
Remove paste from heat and transfer mixture into a stand mixer fitted with the paddle attachment.
Mixing on medium-low speed, add eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Gently fold in walnuts, chives and cheese by hand.
Scoop mixture into a piping bag with a large star tip and pipe small bite sized mounds 1-inch apart on a parchment lined baking sheet.
Optional: at this point, you can freeze gougères, transfer to a zip-top bag and bake as needed: preheat your oven to 400°F degrees, place frozen gougères 2” apart on lines sheets. Bake for 15 minutes, then reduce heat to 350°F and bake for 15 minutes.
If baking from fresh: bake in the centre oven rack for 10 minutes, then reduce heat to 350°F and bake a further 12 minutes, until golden brown.
Serving Size: Makes 24 puffs
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.