Gougeres - Savory Cheese Pastry
Bite-Sized, Cheesy, and Baked Until Golden - Delicious!
Gougeres are tiny, puffy, pastries that are really simple to put together. They make terrific appetizers, and go well with a salad or soup course.
Their name sounds quite fancy, but gougeres are really easy to make and appeal to party guests of all ages. These little bite-sized pastries are full of a combination of cheeses, dropped onto a baking sheet, and baked until golden brown. The resulting pastry is light and fluffy, and really tasty. Even kids will love them!
Gougeres can be served on an appetizer tray along with a selection of cheeses, fruits, or even deli meats. Or try them alongside a salad or homemade soup. They can even stand in for biscuits or bread at a dinner party.
While the pastries themselves are tiny, this recipe makes 30-40 gougeres. The recipe shouldn't be doubled, but the preparation goes along so smoothly that it's simple to make up another batch of dough while the first is baking.
Try using different cheese combinations for different results. Shredded Gruyere is customary, but Swiss, Ementhal, or Cheddar can be used instead. Substitute the Parmesan with any other type of hard cheese, such as Romano, or Greek Kefalotyri.
Finished gougeres taste wonderful warm out of the oven, but they're equally good at room temperature. Store any leftovers in an airtight container or bag in the refrigerator, and allow the gougeres to return to room temperature before serving. They don't tend to reheat very well, however.
Gougeres Recipe
Ingredients:
- 1/4 cup unsalted butter
- 1 cup water
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3 eggs
- 1 cup grated Gruyere or Cheddar cheese
- 1 cup freshly grated Parmesan cheese
Put it All Together:
- Preheat oven to 425 degrees Fahrenheit. Lightly grease two baking sheets (or line with parchment paper). Set aside.
- In a saucepan over medium-high heat, combine butter, water, and salt. Bring to a boil, stirring constantly, until the butter is completely melted.
- Add the flour and continue cooking, stirring constantly, until the mixture starts to form a ball. This should take about 4-5 minutes. The dough should be smooth, and somewhat stiff.
- Place batter in a large mixing bowl. Add the eggs, one at a time, and mix thoroughly after each addition. Since the batter is stiff, this will take some elbow grease! An electric mixer can be used, but may prove difficult.
- When all of the eggs are mixed in and the batter turns glossy, stir in the cheese and mix well to combine.
- Drop batter by teaspoons onto prepared baking sheets, leaving about 1/2-inch between each one. Bake in the preheated oven for about 10-12 minutes, or until puffy and golden.
Makes about 30-40 gougeres.
