French Gougeres {recipe} and a Little Reminder

Gougeres sponsored by thermador
You’ve put together a tablescape that would shame Ina, Martha, and Sandra into group therapy. Your wines are chilling in the fridge. Your soon-to-be-world-famous taste in music is playing softly in the background. Everything for the Holiday dinner party to end all Holiday dinner parties is perfect and ready…

Except the food.

So maybe you forgot that washing all those vegetables takes more time than actually cooking them. Maybe you underestimated how long it would take to roast two birds instead of one. Maybe you took a little too much time putting together that playlist between prepping the Brussels sprouts and blending the soup.

Whatever the case, the food is going to be 15 minutes behind schedule, and oh, look at that. Two of your guests are already here, 15 minutes ahead of schedule.

You are so able to handle this situation.

Hand each of your guests a glass on wine and let them snack on gougères in the kitchen while you finish cooking the rest of the meal.Gougere on a napkin

Gougères are French cheese puffs, aka tiny, crispy clouds of buttery, cheesy deliciousness. They are made from the same dough (pâte à choux) used to make cream puffs and eclairs, but mixed with grated cheese. You might think they are complicated to make because they are French, but gougères come together pretty easily and quickly.

Thermador Double Wall Oven snippetYou simmer water and butter, dump in flour (literally, most of the recipes we researched actually use the word “dump”), then add eggs, one by one. It’s the beating of the eggs that make some people lament gougères because it requires a little more elbow grease than just lazy stirring to incorporate each egg into the dough, but I didn’t find it tiring at all. And I’m the wimpy nerd who sits behind a computer all day.

So just before party is scheduled to start, slide a sheet of gougères into the oven so they’ll be hot as guests arrive.

Oh? What’s that you say? You don’t have enough room in your little easybake oven with that prime rib or roast chicken or rack of lamb still finishing up?

Good thing Thermador makes a Professional grade DOUBLE wall oven so you can finish roasting your chickens in one oven, and when that  Bacon Butternut Squash Mac and Cheese finishes up in the other oven, you can take it out and bake the finishing (and starting) touch to your Holiday dinner party, gougères.

Thermador is awarding a $6,600 Professional-series Double Wall Oven to one winner in the Thermador Ultimate Holiday Recipe Contest. Find out how to enter to win [here].

So go, grab your best holiday recipe, enter the contest (and you can enter more than one recipe!), and then come back here and make these gougères.
Gougeres, baked on sheet

Gougères (French Cheese Puffs) {recipe}

Makes about 2½ dozen small gougères

Ingredients

1 cup water
6 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
pinch nutmeg
¾ cup flour
4 eggs
1 to 1½ cup grated Gruyère cheese (Gruyère is a cream-colored Swiss-type cheese, but you can use any semi-hard cheese you like)
1 egg + 1 teaspoon water for egg wash
optional: additional grated cheese or chopped fresh herbs for topping

DIRECTIONS

Preheat oven to 400°s F.

In a heavy saucepan, combine the water, butter, salt, pepper and nutmeg.

Remove pan from heat and add the flour all at once. Stir to combine; the dough will look like a paste.

Return saucepan to stove. Cook, stirring, for one minute more until dough stays together and starts to create a film on the bottom of the pan.

Remove from heat. Beat eggs into dough one at a time until egg is completely incorporated. In the beginning it won’t look like anything is happening, but then the egg will suddenly magically disappear into the dough. It takes a little bit longer with each egg.

Stir in the cheese. (The cheese may or may not fully “melt” into the dough.)

Using a pastry bag or a large plastic zipper top bag with the corner snipped off, pipe dough onto parchment-lined baking sheets. Brush top of each gougère with egg wash. If you’d like sprinkle tops with a little extra grated cheese or chopped fresh herbs.

Bake for 20-25 minutes, until puffed and golden.

Remove from oven and allow to cool for 5 minutes. Remove from baking trays. Serve immediately.

Gougeres in Bowl with Wine

by Sarah J. Gim on October 23, 2012 · 4 comments

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