Gougeres!

It's been a long time since I've tried a recipe completely cold - never having eaten it, never having seen it, never even having heard of it. But courage sometimes has its rewards, for I am in love with gougeres! Thank you, Bon Appetit magazine, for introducing me to the idea. I have no idea if these look or taste "right," but I don't care: I have found my food soulmate, and it is gougeres.

Gougeres
1 c water
4 T butter
.5 tsp salt
1.5 c all-purpose flour (about 7 oz)
3 eggs
1 c freshly grated gruyere (or swiss)
1 c freshly grated parmesan

Note: for this recipe, it's really important to have all the ingredients ready to go from the outset.


1. Line two baking sheets with parchment paper. Preheat the oven to 425.

2. In a medium saucepan, combine the water, butter and salt. Turn the heat to medium-high. Bring to a boil, stirring constantly.


3. Add the flour all at one. Cook, stirring constantly, until the dough holds together in a ball.



4. Transfer to a stand mixer (a hand mixer may not be powerful enough). Add the eggs one at a time, beating hard after each addition. Stop beating when the mixture is glossy.


5. Stir in the cheeses. Then drop spoonfuls onto the prepared baking sheets. Resist the urge to roll them into shape, or you'll lose the air you just beat in.


6. Bake until puffed and lightly browned, about 10-15 min, reversing the pans halfway through baking. Serve hot or warm. (Note: they can be made up to 3 hours ahead, then rewarmed in a 350 oven for 5-10 min)


Enjoy!