Actually, on second thought, don't call me puff daddy. These beautiful cheese puffs, called goug�res in French cooking, are as easy as they are delicious. The buttery, eggy dough (called P�te � Choux) is the same one we used for the blue cheese fritters, so if the first minute of the video looks like a repeat, it's not!There's a French bakery called Tartine in my neighborhood that makes these amazing extra-large goug�res studded with black pepper and fresh thyme leaves. It's like my favorite thing ever, and I can't believe it took me this long to make them myself.
Usually, gruyere cheese is used, but I had some very sharp farmhouse cheddar in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love goug�res with gruyere, but I think the extra-sharp cheddar was just as good, and maybe better, at least to my palette.
Since goug�res really don�t take much time to prep, and only 15 minutes or so to bake, they are great appetizers for a party. They're okay after they sit for a while, but if you really want to treat your guests, make them in small batches a few times during the party so people can taste them warm.One of the greatest smells in the world comes from that glorious, cheesy wisp of steam that escapes a freshly baked goug�re as it's torn open. Which reminds me, make twice as much as you think you'll need � these are very addictive and will turn normally well-mannered guests into out-of-control gluttons! Enjoy.
Ingredients (makes about 12 small goug�re):
1/2 cup water
4 tbsp butter
1/2 cup flour
pinch of salt
2 large eggs
1/2 cup grated sharp cheese (cheddar, gruyere, etc.)
1 tsp freshly picked thyme leaves
1 tsp freshly coarsely ground black pepper
0 comments:
Post a Comment