Gruyere Gougeres

By: Eric Maczko

gougeres

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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