Monday, 26 April 2010

Chive & Cheddar Gougeres

Gougeres are a traditional French recipe, and very popular as an appetizer, or to accompany soup or salad. Why not; they are basically cheese-flavoured cream puffs and there is nothing to not like about that. Delicious with a good quality strong Cheddar and a hit of fresh garden chives. This recipe could easily be doubled.

16 to 24 gougeres
40 minutes - 20 minutes prep time

Chive and Cheddar Gougeres
1/2 cup water
1/4 cup unsalted butter
1/2 cup white wheat or 2/3 cup white spelt flour
1/4 teaspoon salt
1/4 teaspoon smoked sweet paprika
2 extra-large eggs
1/4 cup finely grated Parmesan cheese
2/3 cup finely grated old Cheddar cheese
plus 2 tablespoons finely grated old Cheddar cheese
3 tablespoons finely minced fresh chives

Put the water and butter in a pot, and measure and set out the remaining ingredients. The salt and paprika should be mixed into the flour. The cheese should be grated. Preheat the oven to 400°F, and line a baking tray with parchment paper.

Bring the water and butter to a boil, then dump in the flour mixture. Stir like crazy with a wooden spoon until the mass loses all its lumpiness and forms a ball that pulls away from the sides of the pan. Turn off the heat and let the mixture cool for about 5 minutes.

Beat in the eggs thoroughly, one at a time. They will start off as a bit of a sloppy mess, but after diligent stirring the texture will change back to a smooth soft dough. Mix in the Parmesan and 2/3 cup of Cheddar cheese. Mix in the chives.

Scoop out the dough with a disher or tablespoon, spacing the dough well apart on the prepared baking tray. Sprinkle the last bit of cheese over the tops and bake them for 20 to 24 minutes, until puffed, firm and lightly browned. Serve at once, or allow them to cool before serving.

Last year at this time I made Dragons Breath Devilled Eggs.


Joanne said...

These little bites of cheese and chives look delicious!

Ferdzy said...

Hard to go wrong with cheese! Or chives...