Having a party or gathering with friends? Class it up with a fancy French appetizer that is easy to make yet decadent, a gluten free gougeres ring. Serve this light and hollow French pastry dough ring that is mixed with cheese filled with cheese dip (beer or wine optional) mixed with sauteed veggies, topped with cream cheese. Also easy to make, are the pastry disks (gluten free pate choux) used to gather the dip. In a nutshell, it all can only be described as indecent. Save your confessions for your scale on Monday and dip away! Did anyone say “appy hour”?
What is Gougères and Pate Choux?
Pate choux (pat a shoe) is dough used to make cream puffs and other light and hallow pastries, whether sweet or savory. Gougères (pronounced: goo jzhair) is pate choux with cheese (
What I Love About This Gluten Free Gougeres Ring Recipe:
I love this recipe because pate a choux reminds a little of my gluten free puff pastry recipe without all of the laborious hours of work. Plus, pate choux doesn’t contain tons of butter like puff pastry. (Happier scale???)
Making Ahead: I recommend making at least the ring and disks at least one day in advance. This gives the dough a chance to dry out further. You can easily make the dip in advance. Making everything in advance gives you two less things to be concerned about when your guests arrive.
The Best Cheese to Use to Make Your Gluten Free Gougeres:
Hard cheese is recommended to make gougères. Gruyère is the typical cheese added to the dough. It is a hard yellow cheese. You can always substitute it with Parmesan if that’s all you have on hand. If you have neither cheese, use any hard or semi-soft cheese, the drier the better. Dry cheese is used because you bake this dough a long time in an effort to dry the dough. You don’t need soft cheese adding additional moisture. So, stick with Gruyère, Parmesan, Asiago or Manchego cheese.
Tips to Make Pate Choux Successfully:
Beat the heck out of those eggs and be sure to add them one at a time. You want to beat air into the dough to create a light and airy baked product.
Do not overcrowd the baking sheet. Use two baking sheets instead. Crowding the baking sheet allows the steam that is escaping from one puff or ring to moisten another.
Bake the dough at least the recommended time. You want the dough to be dry. Do not store the puffs/disks or ring prior to all of the steam escapes and it completely cools. I usually leave my baked puffs or ring out on a wire rack at least overnight.
Fit to be the centerpiece of your appetizer table, this gluten free gougeres is a typical French dish. The dip is laden with cheese, but the pastry dough is not. This dip will surely have your guests gathered closely.
Ingredients:
Instructions:
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