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. This year life has changed things around for us a bit, but we should not let it guide what we do. So instead of the party with friends, how about a party with our children instead? Get all dressed and have your own home party. Create those fantastic memories and share your love of food with your small homegroup. This recipe is perfect to make for the occasion.
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. The regular cheddar cheese gives the softness that it requires.
The scallions bring the two kinds of cheese together to enhance the flavor without overpowering it.
- I used my stand-alone mixer, however, you can work the dough with a whisk.
- Beat or whisk well after each egg is added.
- When I was in France two summers ago, I was shown that you can place the dough on a round pizza pan covered with parchment paper and bake it like a crown. Looks spectacular when comes out of the oven and served at the table.
- 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, however, as they are much more pungent in flavor.
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.
Make the gougeres smaller if you wish, just remember to adjust the baking timing as they have a tendency to burn fast.
Products and Equipment used to make this recipe
Gougeres with Cheese and Scallions
- 35 mins total
- 15 mins prep
- 20 mins cook
- serves 4 people
1 cup water
¼ cup unsalted butter, cut into pieces
½ teaspoon salt
1 cup all-purpose flour
4 large eggs
1 cup white extra sharp cheddar cheese shredded
1 cup medium cheddar cheese shredded
⅓ cup scallions, white and green part minced
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.
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