Gougères (Goo-ZHAIR) are a classical preparation often served as an taster at wine tastings or as an appetizers. If the gougères are made bigger they can be filled with a flavoured whip cream. A gougère is a savoury cheese puff made with pate a choux dough, the same dough used for cream puffs and éclairs. These make wonderful hors d’oeuvres for a party. They are very addictive, as they are so tender so make a large batch.
Stilton or Blue Cheese Gougères Makes about 40 small
- ½ cup (125 ml) water
- ¼ tsp (1 ml) salt
- 3 tbsp (45 ml) butter
- ½ cup (125 ml) unbleached flour
- 2 range free eggs,
- Glaze: 1 egg beaten
- In heavy saucepan, add water, salt and butter. Boil, whisking until butter melts. Remove from heat and add flour all at once beating hard with a wooden spoon. Return to the heat and continue to beat until mixture is glossy and leaves a thin film on the bottom of the pan. Cool 5 minutes. Next, add one egg at time in a food processor or beat by hand, beating hard after each addition. Preheat oven to 375°F (190°C). Butter bake sheet or cover with parchment paper. If desired use piping bag with a plain tip about 1/4 inch (1 ml) opening.
Don’t worry, if the ball’s sides are not smooth as they smooth out during the baking.
Remove 2 tsp (10 ml) to make ½ to 1-inch balls (2 – 5 cm) balls; place them on bake sheet covered with parchment paper, use two teaspoons to make the balls or use a about 1-in (5 cm) apart. Brush tops of each gouger with glaze. Bake about 20 –22 minutes or until puffed, golden brown and crisp.
Stilton or Blue cheese Gougères:
- ½ cup (125 ml) finely crumbled Stilton or Blue or finely grated Swiss cheese
- ½ tsp (2 ml) freshly grated black pepper
- 1 egg beaten for egg wash, cooled
- If necessary mash the cheese with a fork so there are not lumps. Stir the cheese of your choice into cooled choux pastry along with the black pepper
- With two teaspoons mould balls of mixture onto the prepared bake sheet, 1-in (5 cm) apart. Brush glaze on each ball.
- Bake for 20 minutes or until puffed, golden brown and crisp. Serve warm.