Gougeres are delicate, miniature cheese puffs. They are a popular addition to Bastille Day celebrations and brilliant eaten with a Pastis aperitif.
- 1 cup water
- 8 tablespoons butter (cut into ½-inch pieces)
- 1/2 teaspoon salt
- 1 cup flour (all-purpose)
- 4 large eggs
- 1 1/2 cups cheese (Gruyere, shredded)
- 3 tablespoons cheese (Parmesan, grated)
- 1/8 teaspoon nutmeg (freshly grated)
- 1/4 teaspoon black pepper
- Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
- In a large saucepan, bring water, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted, and then add flour.
- Stir the mixture for 20-30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan.
- Reduce heat to low-medium heat and cook, stirring, for 90 seconds. Remove from heat and set aside for 5 minutes.
- Beat in eggs, one at a time, along with cheeses and seasonings.
- Place heaping teaspoonfuls onto prepared baking sheets 1 inch apart. Bake, rotating sheets halfway through, for 25-30 minutes. The gougeres are done when they are a deep golden brown and puffed.
- Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||11 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|