Plenty Sweet Life

Grandma's Recipes One By One!

Gougeres

on October 15, 2014

I made these little puffs as one of the appetizers and/or snacks for book club this month, so I thought I’d share them with  you. This recipe is from Saveur Magazine and it’s an old one. It was cut it out years ago. I don’t even know HOW old it is, but I know it’s been kicking around my file for a long time. It’s crazy that I’ve never made them, because they’re sooooooooo good! They feel so French and sophisticated, perfect with cocktails or a glass of wine.

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These really are great!

Here is the recipe as I made it:

Gougeres

5 Tablespoons butter

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground nutmeg

1 cup all-purpose flour

1 cup grated Gruyère cheese

5 large eggs, at room temperature

Preheat oven to 425 degrees.

Add butter, salt, pepper, and nutmeg to 1 cup water to a medium saucepan and bring to a boil over medium-high heat.

When butter melts, reduce heat to low.

Add flour to butter-water mixture all at once and cook over low heat, beating with a wooden spoon, for 1 minute, until mixture pulls away from the sides of pan.

Remove from heat.

Add cheese to pan and beat in with a wooden spoon until well incorporated. Add 4 of the eggs, 1 at a time, beating each egg into the batter until thoroughly absorbed (at this point, I put the flour mixture into my food processor and processed the eggs one at a time – I was in a hurry!).

Continue beating mixture until it is smooth, shiny, and firm.

Drop batter in small spoonfuls onto a lightly greased baking sheet to form Gougeres.

Beat remaining egg with 1/2 Tablespoon water, then brush tops of uncooked Gougeres with egg wash.

Bake in upper third of oven for 15-20 minutes or until golden and doubled in size.

Remove from oven and serve hot, or allow to cool to room temperature.

Makes about 3 dozen.

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You can use a spoon to drop the puffs onto the baking sheet, but I use a disposable piping (icing) bag. I don’t even use a tip – just cut off the end of the bag, pipe them out, and throw the bag away when you’re done! Easy clean-up!

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These cheesy puffs are golden and delicious!

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Just stack them up to serve them. You really can never have enough of these!

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They’re so easy to do and they freeze well. Make a double batch and get a head start on your holiday baking. Just pull them out for your gatherings, thaw, and let the celebrating begin!

 

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