Sunday, May 13, 2007

Gruyere-Chive Gougeres

These airy puffs are delicious! They are light and cheesy--yum! I found the recipe on Leite's Culinaria, a fabulous website for food and recipes. I served them for Mother's Day brunch alongside Salad Lyonnaise and they were perfect. They would be great appetizers too. The recipe suggests splitting them and filling with ham, chicken, or crab salad. The Zuni Cafe has a gougere filled with pickled onions and bacon--awesome.

These are so easy to make! They only took about 15 min. to put together and then baked for 25. I used gruyere but the author used sharp cheddar cheese which sounds good too. I'll be making these again! Continue for recipe.

Cheddar-Chive Gougères
by Tori Ritchie
Party Appetizers: Small Bites, Big Flavor

Makes about 15 servings (40 to 50 gougères)

1 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese, or gruyere
2 tablespoons minced fresh chives

1. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
2. Put the water, butter, and salt in a medium, heavy saucepan and place over medium-high heat. Cook, swirling the pan a few times until the butter melts; once it has melted, increase the heat to high and bring the mixture to a rolling boil. Turn off the heat and dump in the flour. Beat the mixture with a wooden spoon until it starts to pull away from the sides of the pan.
3. Take the pan off the stove, set it on a counter or hot pad, and let it cool, without stirring, for 5 minutes.
4. Now, work in the eggs, 1 at a time, beating the mixture well with the spoon after each addition (you have to put some muscle into it to incorporate the eggs fully). With each addition, the dough should look glossy and slick at first, then stick to the sides of the pan before you add the next egg. After beating in the last egg, beat in the dry mustard and cayenne, then the cheese and chives.
5. Scoop up a heaping teaspoon of dough and with another spoon, push it off onto the paper-lined baking sheet (it should form a mound about 1 inch in diameter). Continue with the remaining dough, leaving an inch of space between the gougères (work in batches as necessary, the dough can stand, covered with buttered waxed paper or parchment, for up to 1/2 hour).
6. Bake until the gougères are puffy and light golden, about 25 minutes, switching pan positions halfway through. Remove from oven and let cool slightly before serving, or turn off oven and let gougères remain in oven, with door ajar, for up to 1 hour.

Recipe © 2004 Tori Ritchie.
© 1999–2007 Leite's Culinaria, Inc.

No comments: