Throughout France and many upscale restaurants Gougere are considered an appetizer but in our home they are considered breakfast! Gougere are made from pat a choux dough the same dough that is used for cream puffs, but instead of being sweet the dough has cheese and/or chives, onions, garlic in them. Whatever you feel like adding that day. They are then baked in a hot oven until the cheese is melty and the Gougere are hot, crispy, and cheesy.
There are some basic principles that need to be adhered to when making Gougere, or cream puffs. The process begins by bringing water to a boil, then flour is dumped in all at once and the mixture is stirred until it becomes a big dough ball. At that point the eggs are added. If you have a food processor this part becomes very easy, if not you’ll have to beat the eggs in by hand. In my household family members took turns beating the eggs in since they get added one at a time. Then you can add your flavorings, cheeses, onions, garlic, etc. Then it gets scooped and baked. Once thoroughly cooked I pack the Gougere in an air tight container and freeze them. In the morning I pop a few in the toaster oven for instant breakfast.
Of course, you can eat them any time you like!
1 C water
1 t salt
2 T butter
couple of dashes of hot sauce
1 C flour
four eggs
1 C grated cheese (swiss, gruyere, cheddar, whatever you’d like), reserve 1/4 C to sprinkle on top
1 t Dijon mustard
2 T chopped fresh chives
Heat oven to 400
Place the water, salt, and butter in a medium sauce pan and bring to a boil, once boiling add the flour all at once and stir over a low flame until the mixture makes a big ball. Remove from the stove.
Place the ball in the Cuisinart. With the machine running add the eggs one at a time until the mixture is thick and glossy. Even through it’s referred to as a dough it looks more like a thick batter. Add the cheese and mustard and pulse until blended, and the chives and pulse a couple of times to incorporate them.
Scoop the dough with a one oz. scoop on to a parchment paper lined cookie sheet. Once all the dough has been scooped top each Gougere with a pinch of grated cheese. Place in the preheated oven and bake for about 20 minutes until the pastries are puffed and golden. Eat warm. They will deflate as they cool and you can get them puffy again by reheating in a hot oven.
Makes about 20
