Gruyere Gougeres

By: Eric Maczko

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Gougeres are amazingly easy, and an elegant hors d’oeuvre for any party. They also freeze really well, which makes it even easier come party time. Just reheat in a 375 oven until warmed through.

1 cup water
2 ounces unsalted butter
1-1/2 ounces Round Pond Italian Extra Virgin Olive Oil
2 teaspoons salt
1 pinch sugar
1-1/2 cups all-purpose flour
4 eggs
1-1/2 cup grated Gruyère or Appenzeller cheese

Preheat oven to 400.

Simmer water, butter, olive oil, salt and sugar until butter is melted.

Using a wooden spoon, incorporate all flour at once; continue cooking on medium heat until dough pulls away from the sides of the pot, approximately 3-5 minutes.

Immediately take off heat and place dough into a mixer attached with a paddle. Paddle on low while adding cheese until melted; then add eggs one at a time, scraping bowl between each addition.

Place mixture into a piping bag and pipe onto parchment-lined sheet trays. Top with additional cheese if desired.

Bake at 400 for 25 minutes, until puffy and golden brown. Serve hot.

Makes 50 gougeres

Eric Maczko

Written by: - Executive Chef

I love organic gardening in my Backyard Garden/Vineyard where I have 55 Albarino Vines and Seasonal Vegetables and Fruits, walks with my Yorkie named LaTour and golfing. My guilty pleasures are Doritos and Mountain Dew first thing in the morning - I don't do coffee...

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