CHEESE GOUGÈRES

CHEESE GOUGÈRES

Happy the customer who’s enjoying a late afternoon glass of wine in a favorite café, when Madame comes out with a plate of gougères, still warm from the oven—and sets them on the bar, a gift for her guests. Who can resist the aroma of fresh bread and cheese? The airy puffs, the delicate flavor—could these possibly happen back in your own kitchen??? Well, yes, with just a little practice—and a hand or stand-mixer as a big help. The instructions are pretty clear. But when it says “start stirring vigorously”, believe it! Think of Julia beating the stuffing out of whatever she had in that copper bowl. The recipe below is ½ of a traditional recipe—and makes about 18 small puffs. Easily doubled for a party.

CHEESE GOUGÈRES
• ¼ cup whole milk
• ¼ cup water
• 4 tblsp unsalted butter, cut up
• ¼ tsp salt (no salt if using salted butter)
• ½ cup flour
• 3 eggs, room temp (5 eggs for double recipe)
• ¾ cup grated cheese (Gruyere, Swiss, cheddar)

Line baking sheet with parchment and set oven to 425’. Bring water, milk, butter and salt to a rolling boil over high heat. Add flour and immediately lower heat to medium low. Start stirring vigorously with a wooden spoon—dough will start to hold together and crust will appear on bottom of pan. Keep stirring for another minute to dry the dough. Cool slightly, then put dough in large bowl, or bowl of stand mixer—add eggs, one at a time, beating very well after each one. Beat in cheese.
Drop dough, 1 tblsp at a time, on the lined baking sheet. Slide into oven and reduce heat to 375’—bake for 12 minutes. Rotate pan back to front on shelf and bake for another 12 min or so. Gougères will puff and turn golden when done. Bon appétit!

The Kitchen Hive

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