Delicious balls of perfectly fluffy, yet cheesy homemade dough. France is the essence of this incredibly easy to make pre-dinner snack, so I whipped up a batch for the beau for the first time recently. Thank you, chef of chefs, David Lebovitz for this go-to recipe.
Now before you start, let me remind you that wax paper and parchment paper aren’t the same thing. Several times I haven’t been thinking and lined the tray with wax paper. Because I was trying to impress the beau with my kitchen prowess, this is precisely what I did Friday night. My batch of Gougeres stuck to the wax paper every way to Sunday. Of course, they still tasted delish as evidenced by the beau scraping every last eggy bit of of the wax paper. It still felt like a win.
The great thing about these savoury puffs is that you can use any combos of cheese/meat/spices and come up with tremendous results. This week I used 1/4 cup chopped white onion, some minced ham, and grated Swiss.
Gougeres!
Is supposed to make 30. I get about 18.
3 T butter
1/2 c flour
1/2 flour
Salt if butter is unsalted
A few turns of black pepper or chili powder if you’re spicey
2 eggs
Some chives
3/4 c grated cheese
1. Line baking sheet with PARCHMENT paper. Preheat oven to 425.
2. Combine butter and water (and salt/pepper) in pan until melted.
3. Stir in flour until dough pulls away from sides.
4. Remove from heat. Rest for two minutes.
5. Stir in eggs one at a time.
6. Dump in cheeses and exotic meats.
7. Spoon onto baking sheet, whatever size feels right.
8. Bake at 425 for 10 minutes.
9. Lower heat to 375. Bake another 20-25 minutes.
10. Give your beau some wine and serve either stuck to wax paper, noting this so he doesn’t eat too much of the paper, or gracefully spatula-ed off onto a lovely platter.
Tell me you don’t want this. I was able to get five off of the baking tray. PARCHMENT! How many times must I remind you!
Macarons and Mayhem 