Airy cheese puffs to quell your hunger as you wait for dinner. Or the perfect companion to your aperitif. Either way, those golden morsels are a delight and so easy to make. I guarantee they will become your go-to appetizer.
In France, we serve those before dinner with an aperitif. A preamble to dinner to come. Soft and tender and full of flavor.
Under normal circumstances, this recipe will kick off the holiday season. Having friends over, or going to friends and celebrating the holidays upon us. Life has changed things around for us this year, but we should not let it guide our actions.
So instead of a party with friends, how about a party with our children? Get all dressed and have your home party. Create those fantastic memories and share your love of food with your small home group.
This recipe is perfect for making for the occasion.
What are gougeres?
Gougeres are savory classic French appetizers made from pate a choux, with a generous amount of cheese folded into the dough and baked.
They will last three to four days after you prepare them.
Here are a few helpful tips for the ingredients needed
I played around with the original recipe and used two kinds of cheddar cheeses. White extra sharp reminds me of and has the same texture as the gruyere cheese. Rich in flavor.
Regular cheddar cheese gives the softness that it requires.
The scallions combine the two kinds of cheese to enhance the flavor without overpowering it.
Cooking tips and step by step to make this fantastic appetizer
I used my stand-alone mixer. However, you can work the dough with a whisk.
Beat or whisk well after each egg is added.
You can turn off the oven and let the gougeres cool off to lukewarm with the door open.
The sharp white cheddar cheese can be replaced by shredded gruyere cheese.
Shred the cheese all to the same size. Easier to melt evenly.
You can omit the scallions if you wish. Or replace them with chives. Use a lot less, as they are much more pungent in flavor.
What to serve with gougeres recipe
We enjoyed them with Pomegranate Martinis. The sweetness of the martini balanced well against the cheese. A chilled glass of Chardonnay is perfect as well.
Bring 1 cup of water, butter, and ½ teaspoon salt to boiling in a heavy medium saucepan. Remove from heat and mix in the flour. Stir over medium heat until the mixture starts to become thick and begins to separate from the pan, about 3 minutes.
Transfer to a stand mixer fitted with a paddle. Add the eggs to the mixture, one at a time, mixing vigorously to form a sticky dough. Stir in cheese and scallions until well incorporated in the dough.
Using 2 teaspoons form dough into 1 ½ inch ovals, drop into baking sheet 1-inch evenly spaced apart. Place the baking sheet in the middle of the oven. Bake until golden, about 20 minutes. Serve immediately.
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Originally published on November 30, 2020. Updated on November 22, 2022.