GOUGERES (CHEESE PUFFS)
In France, Gougeres come the size of your fist. A perfect accompaniment to red wine, they should be crisp on the outside and slightly soft in the center.
GOUGERES (CHEESE PUFFS)
In France, Gougeres come the size of your fist. A perfect accompaniment to red wine, they should be crisp on the outside and slightly soft in the center.
Ingredients
  • ¾ cup water
  • ½ teaspoon Sea salt
  • 6 tablespoons butter
  • 1 cup sifted all-purpose flour
  • 4 eggs
  • 4 ounces grated Gruyere cheese about 1 cup
For the glaze:
  • 1 teaspoon egg beaten in a small bowl with ½salt
  • 1 ounce grated Gruyere cheese about ¼ cup
Instructions
  1. Preheat the oven to 375 degrees. Line two sheet pans with parchment paper.
  2. In a saucepan, gently heat the water, salt and butter until the butter is melted. Bring the mixture just to a boil, then remove from heat and immediately add all the flour.
  3. Beat vigorously with a wooden spoon until the mixture forms a ball. Beat in the eggs, one at a time. The dough should be shiny and just fall from the spoon. Beat in the grated Gruyere.
  4. Scoop the dough onto the sheet pans in 2 ½ inch mounds. Brush the puffs with the egg glaze and sprinkle with the grated cheese.
  5. Bake until the gougeres are puffed and brown but still slightly soft on the inside, about 30 – 35 minutes. Serve warm.
  6. To prepare in advance, bake the gougeres and cool them on a rack. Just before serving, reheat in a 350-degree oven for about 4 – 5 minutes.
Recipe Notes

Nutritional analysis per gougere: 141 calories, 6 grams protein, 7 grams carbohydrates, 10 grams fat, 228 mgs. sodium, less than 1-gram fiber.

Makes 14 puffs.

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