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Here is a quick recipe to serve with an aperitif before dinner. Everybody loves theses little bite size cheese pastries, that smell divine as they come out of the oven and generally disappear before they have even had time to cool down!
Gougères (pronounced gooshair) are actually little choux pastries, the same as you’d make for chocolate eclairs. But for gougères they are savoury and cheese flavoured.
To make a baking tray full, sufficient for a few people with drinks, you will need:
125g/1 cup/4.5 oz flour
80 g / 1/3 cup / 3 oz butter
1/4 litre water
4 eggs
4 eggs
pinch of salt, pepper, some grated nutmeg
150 g / 2 cups/ 5 oz grated cheese (I use emmenthal or parmesan or a mix of each)
fresh thyme or rosemary is optional
Making choux pastry for the first time can be a little daunting, but actually if you follow the recipe it is quite quick and simple.
Heat your oven to 200°C, 400°F or gas mark 6. In a saucepan, heat the water , the butter and the salt. When it comes to the boil take it off the heat and slide the flour into the water in one go.
Stir very vigorously with a wooden spoon, the mixture will gradually come together and you will end up with a ball of dough in the pan.
Put the pan back to a gentle heat and continue to stir the dough around the pan. You are aiming to dry out some of the moisture. When the dough starts to come away from the side of the pan, take it off the heat and let it cool down till hardly warm.
Mix in the eggs one by one. Stirring well in between each egg. Add the grated cheese.
If you would like to flavour some of the gougères with a little thyme or rosemary, this is the time to add some finely cut leaves.
If you are happy using a piping bag with a wide tip, you can put all the dough into the bag and pipe it into little mounds on your pre-greased baking tray. Otherwise spoonfuls of the mix work well too. You are aiming for smaller than golf ball size.
At this point, you could freeze the little balls of dough and pop them into a bag once they are frozen through. They’ll be ready to use when you are!
If you want to eat them straight away, then pop them into your oven for about 25 minutes. Try to time this well, you really want to serve these still warm, soooo delicious!
Voila, I hope you have fun in your kitchen this week.
all photos thank to google images
26 comments
looks delish…how many eggs?
Oh, Sharon…..surprisingly enough, one of my newfound pals since I moved here this past summer turns out to be the former editor of "Food & Wine" magazine (in addition to having written or edited about twenty cookbooks).
She was introduced to me by Frances "Under the Tuscan Sun" Mayes (also a new friend, but only because she and her husband are my jolly neighbors….which is to emphasize that I am definitively NOT anybody-whatsoever in the food and/or Italophile "worlds").
That said?…..my new friend is coming over this week to begin teaching me how to bake (I'm a good cook, but I don't "do" baking of any sort). My first tutorial, according to her, is learning how to make gougeres.
Wish me luck. I have no idea why I'm so terrified of baking…..it sounds like a lot of dusty mess all over the kitchen and a looming likelihood of failed experiments. I sw this happen to my mother on the two or three occasions, during my childhood, that she tried to bake something at home.
Still?…I've been firmly assured that, once I learn how to make gougeres, I'll be making them for every party or dinner here.
Level best as Ever, and wish me luck….
david Terry
http://www.davidterryart.com
oops! thank you!
Oh, these look divine! Bookmarking this page!
Emily
Sharon, your Gougeres look wonderful. What a lovely appetizer…Happy Monday.
yes, please! yummy.
Too much temptation… you know that I am trying to be good…;) xv
Un bon souvenir de mon enfance! We never had enough of it growing up!
By the by, the best way to check if they are ready is by the beads of 'pespiration' on top! Once they are none, the puffs are ready 'pour deguster'! Gruyere was the choice of Bobonne's Petit choux au fromage!
Bon appetit!
Oh lala!! these sound and look brilliant!! may have to qive them a try over the week-end.. thanks for sharing such a fabulous recipe!!
these look fabulous….i tried something similar once which were a complete disaster….i'll have to give these a go soon…x
Ahh….my mother used to make these delicious little bites! Yummy – can't wait to try them. Thank you for the reminder Sharon.
Sophia x
OOOh I LOVE gougeres and haven't made them in a couple of years. They are so tasty. I used to always keep some in the freezer but they were too easy to prepare and I'm still trying to lose weight.
You are killing me here, craving a late night snack and these would so hit the spot! I have eaten them before and they are heavenly..combine my two loves, dough and cheese, lol! YUM!
Thanks for sharing the recepie !! I will definitely try it. Keep on blogging with more new recepies. log furniture
These look and sound delicious! I agree, if you follow the recipe, choux is really quite easy. Might have to try these 🙂
I have did it,
I am new but its taste, not so bad but i love ittt.
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Yummy!
Thank you! Always looking for something new (to us) that is delicious!
I make these with smoked gouda, slice them open and put a dab of chicken salad inside. Then I have to serve them quick or they get soggy. Yours look absolutely perfect!
I must try these, something new which I always love. Thank you for your generous recipe Sharon!. XO
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Delicious goody to bake, but even more delicious is your new screen saver which, not to sound sappy, smacks of Spring and a promise of hope.
I made these last night to enjoy before dinner with a sparkling Moscato. Divine! Much easier than I thought they would be to prepare, although I learned to put only one sheet pan in the oven at a time for even baking. Best wishes!
I just thought I'd say a big thank you for posting this recipe and for making it so easy to follow. I made these today & they were lovely! I've really enjoyed reading your blog too! x
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