“Everything” gougeres are an easy, do-ahead appetizer that “everyone” will love!
Appetizers are the MOST fun, am I right? As far as I’m concerned I could go straight from cocktail hour to dessert, and skip the main course entirely! So I was super excited to be asked to once again participate in Project Design, with Annie, Mary Ann and Cindy (if you recall I’ve collaborated in the past on cheese boards and grilled recipes)!
The theme this time around is appetizers, and I’ve got a good one.
Cheese puffs – aka “gougeres” (pronounced “goo-ZHer”) – are an easy, foolproof appetizer that require ZERO special equipment or ingredients. Gougeres are made from pate a choux (pronounced “pat ah shoo”), a batter that consists simply of flour, water, butter and eggs. When sweetened, pate a choux becomes the base for treats like profiteroles, cream puffs and eclairs. But it can go savory too, when you add shredded cheese. The batter is piped into little mounds that puff up in the oven, creating crisp-on-the-outside, light-as-air-on-the-inside treats that literally fly off the tray.
And there’s even more to love about them. You can pipe out the mounds and freeze them unbaked – simply pop them in the oven when ready to serve, and they will keep frozen for up to two months. And any kind of hard cheese will work so feel free to use whatever you have on-hand; no need to run to the store! AND they make a bunch, so you get a nice big yield for your very minimal effort. Basically this will be your new go-to holiday app.
For these gougeres I used Gruyere, and jazzed them up with a sprinkling of my favorite “everything” spice on top!
If you’ve not made everything spice yet, you simply must – it takes 2 minutes to mix up and you will literally be putting it on everything (pretzels! croutons!). Make a big batch and divvy it up into little jars to give as gifts – who wouldn’t love that?
Scroll to the bottom to check out the other DELICIOUS appetizers that my fellow bloggers have shared!
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1 cup water
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs, room temperature
1 cup (about 4 ounces) grated Gruyere, plus additional for sprinkling
Pre-heat the oven to 400 degrees; line 2 baking sheets with parchment paper.
Bring the water, butter and salt to a boil in a small saucepan. Place the flour in the bowl of a stand mixer.
Pour the boiling water into the mixer and beat till the batter is smooth and pulls away from the sides of the bowl. Let cool for 2 minutes. With the mixer running on medium speed, add the eggs one at a time – beating till each egg is completely incorporated before adding the next. The batter will break up as you add each egg but will smooth out as you keep mixing. Add the Gruyere and beat till just incorporated.
Transfer the batter to a large ziploc or disposable pastry bag and snip a 1/2″ opening in the corner. Pipe tablespoon-sized mounds onto your prepared baking sheets and top each mound with some of the everything spice and the reserved Gruyere. Bake for 20 minutes or till golden brown. Serve immediately.
Do-ahead instructions: To make gougeres in advance, prepare and pipe the mounds as instructed, but place them close together so that you can get them all on one parchment-lined baking sheet. Place in the freezer till frozen, then transfer the mounds to an airtight container. Keep frozen. When ready to serve, pre-heat the oven to 450 degrees. Place the mounds (as many as you like; you can keep the rest frozen for up to two months) 1″ apart on parchment-lined baking sheets. Bake for 5 minutes, then reduce the oven temperature to 375 degrees. Bake for 20 – 25 minutes or till golden brown. Serve immediately.
This delicious recipe brought to you by Sheri Silver
Want more snacks? I’ve gotcha – check out my Pinterest board!
And here are the links to the rest of the posts!