Gougères

Gougères are a favorite here at The Cook's Atelier.  Here's a recipe for a classic Burgundian apéro that is traditionally served at wine tastings.

Gougères

Makes about 24 1 1/2-inch hors d’oeuvres

 

5 oz water

70 g unsalted butter

1/2 teaspoon fleur de sel

70 grams all purpose flour

4 eggs

1/2 cup Comté cheese, coarsely grated

Comté cheese, finely grated for sprinkling

 

Preheat the oven to 350 ^o F.  Line a baking sheet with parchment paper.

Make an egg glaze:  Whisk one of the eggs in a bowl and set aside.  Put the remaining eggs in to a separate bowl or measuring cup with a spout.  Do not mix and set aside.

To make the choux paste, combine the water, butter and sea salt in a heavy saucepan over medium heat until the butter melts and the mixture comes to a full boil.  Immediately add the flour all at once, stirring vigorously with a wooden spoon.  Keep stirring until the mixture has formed a smooth ball and pulls away from the sides of the pan and a film is present on the bottom of the pan.  Continue to beat the mixture over low heat for a minute or so more to remove the excess moisture and dry the dough.

With a wooden spoon, beat the whole eggs into the dough one by one, beating thoroughly after each addition.  Beat just enough of the reserved beaten egg into the dough until it is shiny and just falls from the spoon.  Beat in the coarsely grated Comté cheese.  Using a small spoon, drop the dough onto the prepared baking sheet taking care to keep them the same size and be careful not flatten them. Brush the tops with the egg glaze and lightly sprinkle the top with a little of the finely grated Comté cheese.

Place the gougères in the oven immediately and bake until they have puffed, are nicely browned, and feel light for their size, about 25 minutes.  Serve warm straight from the oven.  Or, let cool completely, and store in an airtight container for a day or two, and recrisp in a 350^o F degree oven for 5 minutes.

 

Comments

[Beth]

Thanks for sharing on Design*S. The recipe looks delish! I've read a few of your post and am looking forward to following your work. I love food and being in the kitchen! I'm always looking for new recipes to try on the family.

[Marjorie]

Hello Beth,

Thank you for your comment and I am happy that you enjoyed the post over at Design*Sponge. It's fun meeting like-minded people who enjoy spending time in the kitchen. It's my favorite room in the house!