I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat. If you have leftovers, float a few of these gems on a bowl of soup in place of croutons. —Lily Julow, Lawrenceville, Georgia
Total TimePrep: 40 min. Bake: 20 min.
Makesabout 3 dozen
- 1 cup water
- 6 tablespoons unsalted butter, cubed
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 3/4 cup all-purpose flour
- 4 large eggs
- 1 cup (4 ounces) shredded regular or smoked Gouda cheese
- 1/3 cup minced fresh chives
- 1/8 teaspoon ground nutmeg
- 1 large egg
- 1 teaspoon water
- 1/3 cup shredded regular or smoked Gouda cheese
- Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes.
- Transfer to a large bowl; beat 1 minute to cool slightly. Add 1 egg at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets.
- For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm.
- Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.
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Nutrition Facts1 appetizer: 52 calories, 4g fat (2g saturated fat), 36mg cholesterol, 71mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
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