Saturday, January 9, 2010

Cheese Puffs (Gougere)

These are nice served with drinks, but they'd also be good with the Clam Chowder. I don't know what they're called in Italian, but people of all persuasions seem to like them. Believe it or not, they're fast and easy to make. By the way, I've never seen these in Italy. Have you?

Get out a baking sheet and cover it with parchment paper.
Heat oven to 375.
Cheese Puffs
1 cup cold water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 or 5 large eggs
1/2 cup shredded cheese (Gruyere, Swiss, Parmesan, whatever you like, even Cheddar I suppose.)
In a saucepan bring water, butter and salt to the boil. Reduce heat to moderate. Dump in the flour all at once and beat with a wooden spoon. Go ahead, it will work. Cook until you have a lump of dough that's quite dry.
Now transfer this lump to a bowl and let it cool a bit. You can do this with an electric hand mixer. Continue to mix, then slowly add the eggs one at a time, beating well after each addition.
Now fold in the cheese with a rubber spatula.
Drop onto the parchment-lined tray by tablespoons about 1 inch apart.
Pop them into the oven for 30 minutes until they're puffed and golden and crisp.
You may make them ahead and then reheat for a few minutes before serving.
Buon Appetito

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