In case you were wondering what was perched on top of yesterday’s soup, I have the answer for you: Gougeres.
I’ve had my eye on making some form of gougeres since New Years, when my incredibly talented uncle Sam brought two delicious versions for a party. They were so-o-o good. And, to be very honest, I think of them often. Which I’m sure must be embarrassing somehow, but I feel no shame.
What is a gougere? A choux pastry made with cheese. In plain English: cheese puffs.
They are incredibly easy to make, whether or not you have any experience in the matter. Sam says the way to prevent choux pastry from falling is by baking them sufficiently. I found this to be true myself and would add that this is REALLY not the time for peeking again and again into the oven. Set your timer and trust it.
You could certainly use other types of cheese, but you’ll want to make sure you use something strong, even if you’re not usually someone who loves strong cheese. Choosing a sharper or aged cheese will really help the cheese flavor come through over the other ingredients in the batter. I think next time it would be FABULOUS to add in some good quality parmesan. We used an aged white cheddar, and sweet Suzie, it was delicious. De-li-cious.
Another bonus of these is that they can be made ahead and frozen. Which is perfect for bringing them to a party stuffed with something delicious (like a little dollop of chicken salad or a spread) or to heat up a few to go with your dinner some night.
Try them. You’ll be glad you did. And you’ll feel really fancy.
p.s. today the bakery at my market had pumpkin things out for the first time this year. I swooned!