the friday feed: gougères

Gougères. What an elegant way to say cheese puffs. 

A few weeks ago, I took these to a gathering and the hostess had asked that we bring an hors d'oeuvre to share. My refrigerator was still full of post-Christmas foods, with an especially large quantity of cheese. The kids had brought some cheeses for a charcuterie tray and we had received some gifts of assorted cheeses from friends. When it was time for everyone to return to their homes, no one took cheese. Everyone was cheesed out.

When my friend requested the appetizer, my immediate thought was a cheese tray, and instead of crackers I would get a little fancy-schmancy and make gougères.

Gougères are a baked savory pastry made with a French choux dough mixed with cheese. They have a reputation as being difficult, but they're really not. They're more fun than anything. To make them you combine liquids (water, milk), butter and salt in a saucepan and bring it to a simmer. Add flour and stir madly into a smooth paste. After allowing the paste to cool a bit, you work in eggs, one at a time. Then add grated cheese, pipe onto a baking sheet and bake. This dough is the same as a cream puff dough; the cheese makes it a savory bite.

On the chance gougères are left over, they can be frozen and then reheated for a special snack.