Gougères are puff pastry with cheese. While the ingredients are few and common, the labour of mixing the pastry dough is physical. I sit and place the pot between my knees so that I can stir with both hands using a strong spoon. I have broken a wooden spoon before. The cougères are great with soup as a side dish or as an appetizer when you have guests over. I often make a double batch and freeze 2/3 for future meals.
Servings: Appetizer for 10, side for 5 (makes 40-50 cougères)
Preparation: 20 minutes
Cooking: 30 minutes
Temperature: 180 ℃
- 250 ml water
- 100 g butter
- 1 tea spoon salt
- 200 g flour
- 3 eggs
- 200 g grated swiss cheese
Step 2 is of utmost importance. If you don’t mix vigorously your gougères will not be puffy.
- Bring the Base ingredients to a boil in a medium sauce pan.
- Remove from heat and dump the flour in one go. You must mix vigorously until it is homogeneous and resembles play-dough.
- In a small bowl crack open the eggs and mix. Give the sauce pan a few minutes to cool so the eggs don’t cook when added.
- Add the eggs to the flour mixture and stir. It will look a little sloppy for a bit before resembling mashed potatoes.
- Add the grated cheese and mix until it disappears. The mixture is complete.
- Place waxed paper on two cookie sheets and dish out the mixture using two teaspoons. The lumps should be the size of walnuts.
- Place in oven to cook for 25-30 minutes. When they look good, open the oven open a crack (I put an oven mit stuck in the door) and wait five minutes more.
- Remove from oven and place on a rack so they can cool down and remain dry.