By: Eric Maczko
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
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