One of my fav, fun and elegant hors d’ouvres are gougères (a French savory pastry, sort of like a cheese puff, served warm.)
3 tablespoons unsalted butter
1/2 cup water
1/2 tsp kosher salt
pinch of nutmeg
2/3 + 1 Tbs flour
2 eggs
3/4 cup grated Gruyere or sharp cheddar
Preheat oven to 400F and line a sheet pan with parchment paper.
Bring water, butter, salt and nutmeg to a boil in a small pot. Dump in flour amd stir vigorously with a wooden spoon until a ball forms. Keep stirring over low heat for 1-2 more minutes until dough is no longer sticky.
Let mixture cool a minute or two (but it should still be warm) and then mix in eggs, one at a time with the wooden spoon. Dough may look chunky but keep stirring and it will smooth out.
Add grated cheese and mix until combined.
Put dough in a pastry bag with a 1/2” round tip OR a ziplock and cut a 1/2” opening in a corner OR scoop 1” balls with a spoon, using another spoon to scrape it off and on to the sheet pan. Use a bit of dough on each corner of the parchment to stick it to the tray.
Pipe 1” mounds 2” apart on the sheet pan. When finished, wet your finger tips with water and smooth any pointy or rough tops. You can also brush them with egg wash (a beaten egg) for a glossier finish if you want. Bake for 20-25 minutes until golden. Serve warm.
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