Happy Bastille Day! So to celebrate I thought I’d make some Gougere. That’s just French for “cheese puffs”. Well, probably not, but that’s what they are. But I was thinking one day about making certain sweet items more savory. Cream puffs came to mind, so I was thinking about what would be a way to make them less sweet. And — Bam! — cheese would work.
After doing some digging, it turns out I’m not all that much of an innovator. Looks like the French did this like millions of years ago. Maybe I should read more French cookbooks. This recipe basically follows your simple pate-a-choux recipe which is essentially a 1-1-1-4 combination. That is 1 stick of butter, 1 cup of water, 1 cup of flour, and 4 eggs. Plus any salt, pepper, and sugar you might add. This makes about 40, depending on how big you make them.
- 1 stick of butter
- 1 t. salt
- 1 t. sugar
- 1 c. all-purpose flour
- 1 c. grated Gruyère
- 1/2 c. grated cheddar
- 1/4 c. grated parmesan
- 5 eggs
- 3 T. fresh herbs
- 1/2 t. freshly ground black pepper
1. Preheat the oven to 375 degrees. Make an egg wash by mixing together one egg and 1 T. heavy cream; set aside. Bring 1 c. water, the salt, sugar, and butter to a boil in a saucepan. Cook until butter is melted. Add in the flour all at once and stir to combine.
2. Cook the flour combination for about 5 minutes, until there is a film covering the bottom of the pan. Transfer to a bowl.
3. Add the cheeses to the mixture and mix well. One at a time, add 4 eggs, mixing after each addition. Now add the herbs and black pepper and incorporate.
4. Using a piping bag, pipe out 1 – 2 inch rounds onto a lined baking sheet. If needed, dip your finger into a bowl of water and smooth out the tops. Brush the puffs with the egg wash and top with a little cheese if you have any leftover.
5. Bake for about 20 – 25 minutes until golden and puffed. Serve immediately.
Notes — A couple of things: (1) Now I was watching a clip on-line from Martha and they said that you could bake these and freeze them. I certainly hope that’s the case since I will have a lot leftover. I have frozen some pies before with no problems so I’m guessing it should work out fine. (2) Also, you can just drop the puffs if you don’t want to pipe them out. Just smooth out the tops to get a nice uniform shape. (3) You can substitute a variety of cheeses, but I’d figure you want some kind of good melting cheese at least. I wonder what using a Stilton would be like.