GOUGERES
from the Schooner STEPHEN TABER
These French cheese puffs are both savory and light and fluffy. They’re best served as an appetizer straight out of the oven so they can melt in your mouth. If you have leftovers, heat them in the oven for 5 minutes to warm them up before eating. They are great alone, or dipped in soup, or served with a charcuterie platter.
2 c. hot water
1 c. butter
1/2 tsp salt
1/2 tsp sugar
2 c. flour
8 eggs (approximately)
2-3 c. gruyere cheese, parmesan, or other hard cheese
2 tsp dry mustard
Heat water, butter, salt, and sugar until butter is melted. Add flour all at once and stir vigorously until dough becomes a ball and pulls from the edges of the pot. Remove to mixing bowl and beat the eggs in one at a time. (May use more or less eggs depending on the feel of the dough that forms). Your pate a choux should be smooth and waxy.
Add cheese, mustard, and a sprinkle of cayenne, reserving a bit of cheese for topping. On a buttered baking sheet and drop by the spoonful. Sprinkle with remaining cheese. Bake at around 375 (or higher in the wood stove) for about half an hour. They are done when the outside is puffy and golden, a little longer to keep the outer shell puffed so it will not fall. Remove to warming shelf until you serve.
Category: Food and Recipes
