Gougères
The Nitty Gritty:
Burgundian cheese puffs that will knock your socks off- Level: 1
- Prep Time: 10 minutes (plus 30 in oven)
- Yields: 16-18 gougères
- Tags: side dish appetizer
Gougère (goo-jer) sounds fancy and French, but it’s just a cheese puff — fancy only in name. These are a snap to make, and they disappear rather quickly!
Ingredients:
- 1 cup filtered water
- ½ cup unsalted butter
- ½ tsp. kosher salt
- 1 cup all-purpose flour
- 4 whole eggs
- 1 ½ cups Gruyere, coarsely grated
- 1 Tbsp. fresh rosemary, finely chopped
Instructions:
Preheat oven to 375 degrees and arrange oven racks to sit in the top and bottom third of the oven. Line two baking sheets with parchment paper.
Bring water to boil in a saucepan over high heat. Add salt and butter and let butter melt completely. Lower heat to medium.
Add the flour and use a wooden spoon to mix together quickly.
Scrape flour-butter mixture into a bowl. Using an electric mixer, beat in the eggs one at a time. Add chopped rosemary and Gruyère and mix to distribute evenly. The batter should get to be slightly stiff, but still soft enough to fall off the back of a spoon.
Scoop the batter onto the baking sheets in tablespoon-size balls. Bake for 25-30 minutes, switching the trays' position halfway through, until the gougères are golden brown. (They should puff up nicely.) Serve 'em warm, piled high in a basket lined with a cloth napkin.
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By Sam Chapple-Sokol
Sam Chapple-Sokol is a paralegal at the Department of Justice, but that’s just his day job. By night and weekend he loves to cook, eat, and brew his own beer.
A Vermonter at heart, his favorite breweries are Rock Art and Long Trail. He is currently brewing a Kolsch using homegrown hops. Wish him luck.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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