Oh my these little creatures are so addictive!
And so easy to make you won’t believe it!
Oh wait, did I say, you can also freeze it and bake right before u wanna serve it? Yup. You can!
I made these for the recent Christmas dinner I made at home. It’s the perfect little appetizer, or finger food to get things rolling. They were made the night before, then frozen. Then from the freezer, straight into the oven. The recipe yields quite a bit, so I froze some and kept them for New Year’s dinner! (so smart right!)
But, how is gougères pronounced?
Well, cheese puffs is good enough. It’s basically a savoury choux puff, with cheese and not filled. Hence it’s piped so small imho!
Gougères are made everywhere in France (and can be bought frozen in many stores), but their home is Burgundy, where they are the first thing you get when you sit down in almost any restaurant. In Burgundy, gougères are often served with the local aperitif, kir.
In France, Dorie Greenspan uses Gruyère, Comté, Emmenthal, or, just for fun and a spot of color, Mimolette, Gouda’s French cousin; in America, she reaches for extra-sharp cheddar, and sometimes adds a little smoked cheese to the mix. I used a strong cheddar for this and oh boy, extra punch, alright!
- 125ml milk
- 125ml water
- 120g unsalted butter
- ½ teaspoon salt
- 120g flour
- 5-6 eggs, at room temperature
- 11/2 cups coarsely grated cheese, such as Gruyère or cheddar
- bunch of chives
- Bring milk, water and unsalted butter to a boil.
- Reduce heat, pour in flour and salt. Mix vigorously till it forms a ball.
- Continue cooking till a layer of film develops on the side of your saucepan. Keep stirring for another minute or two to dry the dough.
- Turn the dough into the bowl of a mixer fitted with the paddle attachment. Turn it on and let the dough cool to a warm stage
- With the mixer running, add in eggs one at a time making sure it’s well mixed before adding the next. The texture should be a thick lava, or rather, mayonnaise.
- Then add in grated cheese and chives.
- Pour into piping bag and pipe out on a tray lined with parchment paper.
- Bake at 190 for 15 minutes, if the gougeres are piped bigger, it may take a longer time. But they should be golden brown once cooked through.
- Transfer to racks to cool. Serve warm.