Wednesday, March 11

Gougeres: Cheese Puffs

Gougeres (goo ZHAIR) have long been one of my favorite appetizers. I can't say I've actually had them in any restaurant, however, nor have I tried more than one recipe at home. But Mark Bittman's Gougeres recipe is so good, I haven't really felt the need.
These are easy to mix up and bake in 10-15 minutes. They make a quick and delicious, not to mention impressively titled snack.
Today I (with scooping help from my kids) made these, not for a fancy or even casual party, but for myself and the kids. Beware: it's hard to stop yourself from eating the panful.
I'll go ahead and share Mark Bittman's recipe, but from what I've read, it sounds like these cookbook authors have tasty ones, as well: David Lebovitz, Ina Garten (Barefoot in Paris), Rose Levy Beranbaum (The Pie and Pastry Bible), and Thomas Keller (The French Laundry Cookbook).

(minus the portion of the recipe for frying Gougeres)
From Mark Bittman's How to Cook Everything

1 c water
4 T (1/2 stick) butter
1/2 t salt
1 1/2 c (about 7 oz) all-purpose flour
3 eggs
1 c freshly grated Emmenthal, Gruyere, Cantal or Cheddar cheese
1 c freshly grated Parmesan or other hard cheese

Lightly grease a baking sheet and preheat oven to 425 degrees.

Combine the water, butter, and salt in medium saucepan; turn the heat to medium-high and bring to a boil. Cook, stirring, until the butter melts, just a minute or two longer. Add the flour all at once and cook, stirring constantly, until the dough holds together in a ball, 5 minutes or less.

Add the eggs one at a time, beating hard after each addition (feel free to use an electric mixer). Stop beating when the mixture is glossy. Stir in the cheeses.

Drop teaspoonfuls onto the baking sheet and bake until light brown, 10-15 minutes.


michelle said...


oneordinaryday said...

These look wonderful! What kind of cheese did you choose? I love how flexible the recipe is for the kinds of cheese. I've bookmarked it for baking soon.

Megan said...

Michelle #2,
I have used different varieties of cheese for these, often depending on how it's priced and what's available at the grocery store. Most recently, I used a combination of Emmentaler, a little Cheddar, Parmesan, and a little Romano.
The notes accompanying the recipe suggest substituting minced cooked shrimp, other shellfish, or sauteed mushrooms for the cheese.

katy said...

there is one member of my quilting group that makes these for us every time it is her turn to host. they are to die for! she makes them while we're there, we eat 'em hot, and there is never one left. YUM. Her recipe is not Bittman's but whatever it is, it's delicious.

moomer said...

I'm glad you decided to include the pronunciation. However, I will probably (unintentionally) continue to pronounce it comically!

kim said...

ive been looking for a 2nd app for my annual family st pats dinner tomorrow. these seem perfect! thanks! :)

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Online pharmacy reviews said...

Thanks a lo for the recipe, i don't really feel like cooking on christmas but i guess i have to, because i will have some guesses, this snack seems to be simple.

dietas saludables said...

there is one participant of my making quilts team that creates these for us whenever it is her convert to variety. they are to die for! she creates them while we're there, we eat 'em hot, and there is never one remaining. YUM. Her formula is not Bittman's but whatever it is, it's delightful.

Gary said...

Bacon. That's it.

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