"You should always trust your own data."
Gougeres are small baked appetizers of choux paste with Swiss cheese and are a favorite Burgundian appetizer, typically served with a Kir. Choux Paste without the cheese can also be used for cream puffs, éclairs or even filled with savory fillings as starters. I've been making them for over thirty years and have always had perfect success with the recipe. Looking back at that reality, I have no idea what prompted me to decide to serve another recipe, especially without trying it first.
Well, yet another lesson learned yet again.
Maybe, it was the simply the gravitas of a very famous chef's reputation and an assumption that his must somehow be superior to mine. The only real difference was the famous chef's version had another egg and a bit more butter. The results were not inedible but, they were kind of flat and deflated looking. As an IT skilled friend of mine put it "you should always trust your own data." Well, yet another lesson learned yet again. I assure you that although the following recipe does not come from the repertoire of a world famous chef, it does work consistently and taste great. Gougeres are usually served cold but, I really prefer them served hot as a hor-d'oevre.
*Available at avantisavoia.com
- 6 Tablespoons Butter
- ½ Teaspoon each Fleur de Sel Sea salt*, freshly ground white peppercorn* and nutmeg*
- 1 Teaspoon Sugar
- 1 Cup hot water
- 1 Cup sifted flour
- 3 Whole eggs
- 1 Cup grated Gruyere or other Swiss cheese
- Preheat oven to 450 degrees.
- Combine butter, salt, pepper, nutmeg, sugar, and hot water in a large sauce-pan. Bring to boil. Lower heat and add flour.
- Stir vigorously until batter pulls away from the side of the pan.
- Remove from heat and place batter into a mixing bowl
- Add eggs, one at a time, beating thoroughly after each one. Fold in grated cheese.