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1 cup cold water
1 stick (4 ounces) butter
1/2 teaspoon salt
If you want to bake them right now, just pipe onto a baking sheet and bake in a 375 degree oven for 25 to 30 minutes until puffed, golden and dry.
If you want to bake from frozen, just place your frozen puffs on a baking sheet lined with parchment and bake in a 400 degree oven for 30 to 45 minutes until golden, puffed and dry. Enjoy these gougeres warm for full flavor and cheesiness you want in a delicious homemade snack!
Parmigiano Reggiano is currently holding a holiday sweepstakes and you can enter to win 5 one pound wedges of their awesome and authentic cheese to use on your cheese boards or in your recipes over the holiday season! You can enter by using this link: http://bit.ly/2AARQWk
I hope you give these make ahead Parmigiano Reggiano gougeres and I hope you love them! Get more information about authentic Parmigianno Reggiano at www.parmesan.com
Happy Eating and Happy Holidays!
FTC Disclosure: This post was sponsored by Parmigianno Reggiano
Parmesan Gougeres Cheese Puffs
Just three ingredients—milk, salt and rennet—and eight centuries of cheese making experience go into every wheel of Parmigiano Reggiano. From the local grasses and forage fed to the cows, to the milk they produce and then the cheese that is produced by nearly 400 cheese makers, Parmigiano Reggiano is a true reflection of its place of origin and the art of generations and generations of cheese artisans. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.
Parmigiano Reggiano can be broken off the wedge in chunks and eaten out of hand or drizzled with a thick balsamic vinegar or even shaved with a vegetable peeler to make beautiful shards of Pamigiano that can be served on pasta or as an excellent addition to salads. When buying Parmigiano Reggiano be sure to look for the pin dots on the rind to ensure you are getting the authentic product! Never buy pre grated cheese because you never know what's in there! When you grate your own off the wedge you are getting pure flavor the way it was intended to be enjoyed! Don't forget to save that rind! It's a great way to add flavor to slow cooked pasta sauce and soups of all kinds! Today we are adding it to our cheese gougeres for an awesome appetizer!
These gougeres are super simple to make by creating a choux pastry, with water butter and flour then adding eggs and cheese. Thats it! These are easy to pipe or spoon onto a baking sheet and if you want to make them ahead of time you can simply freeze the unbaked puffs until solid and then pop them into a zip top bag until ready to use.
Enter to win 5 one pound wedges of Parmigiano Reggiano cheese for the holidays! Click this link to enter: http://bit.ly/2AARQWk
Today I am sharing these delicious Parmesan gougeres which are delicious light and airy cheese puffs that are super poppable and delicious and perfect for a holiday appetizer. These start with a choux paste like for cream puff shells but are made irresistible with the addition of authentic Parmigiano Reggiano® cheese giving it that buttery, nutty sharp edge. These are extremely easy to make and fit right into our make ahead Thanksgiving theme perfectly!
The good folks at Parmigiano Reggiano® selected me to share their cheese in a recipe! Thanks to them I received three wonderful wedges of their amazing cheese. This is a plus for me because I always have it on hand for cooking and topping pasta! According to their website, it is known the "King of Cheese", Parmigiano Reggiano has been made the same way for over 900 years in Italy. Completely natural it is made with just three ingredients and is delicious grated, melted or chunked and eaten raw, and is the must have wedge of cheese for every fridge.
Noreen's Kitchen © ALL RIGHTS RESERVED.
1 cup all purpose flour
4 whole eggs
1 ½ cups grated Parmesan cheese
Step by Step Instructions
Place water, butter,and salt in a saucepan and bring to a boil over medium high heat.
Add flour and stir until it comes together in a shaggy ball. Keep over the heat until a light film forms on the bottom of the saucepan. When you stir and turn the dough over it will be smooth and want to stay together.
Transfer to a deep bowl or the bowl of your stand mixer allow to cool for five minutes before proceeding.
Using your mixer on low, add one egg at a time waiting until it is incorporated before adding the next one. When you can see the mixture pulling away from the side of the bowl slightly after adding the last egg, your mixture is ready.
NOTE: You can mix this by hand but it is very difficult toward the end as this batter gets very thick and hard to mix.
Add cheese to the batter and fold in with a spoon to incorporate.
You can now scoop the mixture using a couple of spoons or a cookie scoop or you can place the dough in a piping bag and pipe the shells you desire.
To Bake from fresh:
Bake at 375 degrees for 25 to30 minutes or until puffed, golden brown and when one is opened up you see the insides are dry and not soggy. There will be some moistness on the inside, just not wetness.
To make and bake in advance:
If you wish to make these in advance, you can pipe or scoop onto a baking sheet and then freeze till solid then transfer to a zip top bag or airtight container and store in the freezer for up to 3 months until ready to bake. To bake, lay out the desired amount on a baking sheet lined with parchment. Bake in a 400 degree oven for 30 to 45 minutes until golden and crisp and when one is broken open you see that it is dry and not soggy.