Description
Gougeres (goo-zhehr) are savory cheese puffs made from pate a choux (pot a shoo), a pastry dough that puffs up when baked. Gougeres are excellent served warm or at room temperature. They can be eaten alone, but we enjoyed them filled with Rotisserie Chicken Salad with Craisins.
Ingredients
- ½ cups Water
- 4 Tablespoons Unsalted Butter
- ½ teaspoons Kosher Salt
- ½ teaspoons Granulated Onion (or Onion Powder)
- ½ cups All-purpose Flour
- 2 Large Eggs
- 1 teaspoon Ground Black Pepper
- 1-½ teaspoon Chopped Chives
- 2 ounces, weight Grated Extra Sharp Cheddar Cheese (or Gruyere)
Preparation
Preheat oven to 425 F. Line a half sheet pan with a Silpat liner.
In a heavy bottom saucepan over medium-high heat, combine water, butter, salt, and granulated onion; heat until mixture starts to bubble. Lower the heat to medium-low and add flour, stirring vigorously until a smooth paste forms and pulls away from the sides of the pan; continue stirring for a minute or two more. Remove from heat and allow mixture to cool slightly before using a whisk to incorporate the eggs, one at a time, beating well after each addition until no sign of egg remains (for best results, be sure to use a whisk during this step). Stir in pepper, chives, and cheese.
Use a #50 scoop (or 1 tablespoon) to portion mounds of dough spaced evenly on the sheet pan. Bake for 15-20 minutes until deep golden brown. Serve warm or cool before filling with chicken salad.
Note: Pastry dough should be baked immediately. Do not double recipe. Dough can be frozen in individual portions and baked directly from freezer (just increase baking time by a minute or two). Gougeres can also be frozen after baking if wrapped very well.
