Gougères

What is not to love about an appetizer that is warm, cheese-dusted, a little buttery and also French~

In Burgundy, at events such as Armistice Day, we have a parade followed by speeches and the like at the Town Hall. I do not know who makes the gougeres and sets out the wine, but the traditional combination is always there~

the wine is set out with precision, and color coordination~

Gougeres are often served in Burgundy at nice wine tastings or events; you can make them too, for holiday they are really tasty and cut the alcohol if you are serving. I guarantee your guests will love them, and they are not too filling.  Yes, you could eat the whole tray!!

Grate 1 cup Gruyere cheese~

crack four eggs and lightly beat them~

Prepare 1 cup sifted flour~

In a saucepan, melt 8 tablespoons butter and add 1 cup of water and two generous pinches of sea salt; bring just to a boil~ 

The only salt I use is from France and I buy it at our grocery for about $2.  Spoilt, yes, but please use good salt~

Remove from heat and add the 1 cup flour all at once to the butter and water and stir with vigor; I also add a tiny pinch of nutmeg; continue to mix off heat~

it will firm up like this~

turn off the heat and put the pan back on the burner and work the dough a little more, to dry it out~

Transfer the ball of dough to a mixer or bowl; here I use my enormous French copper bowl I got from Guy, but a mixmaster also works well~

Add the beaten eggs and half the cheese~

Mix well; it will be like a thick mayonnaise~

Pipe into rounds; bite size as here is best!

top with the rest of the cheese, you can tap down the tops a little though they will bake down on their own; this is a variation of the classic crème puff recipe, but made with cheese and not filled~

Bake at 400, until browned.  Delish~

Serve hot from the oven if possible; or wrap in a towel to keep warm; these are light and airy and sure to please~

More holiday recettes to follow…..