Gougeres (“goo-zhehr”)—little mini cheese-puffs about as light as air—are the classic nibble with champagne. Here, we give them a Spanish spin with manchego cheese, so try them with a glass of cava.
Ingredients
- 4 ounces butter (1 stick), cut into small cubes
- sea salt and freshly ground pepper, to taste
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1-1/2 cups manchego cheese (6 ounces), grated and divided
- 1/8 teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 400°F.
- Combine butter, salt, pepper and water in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, and remove from heat immediately.
- Pour in flour, and stir with a mixing spoon (mixture will be stiff) for 3-5 minutes, until the dough becomes smooth and pulls away from the sides of the pan. Stir in eggs one by one, mixing well after each addition, then stir in 1 cup of cheese and nutmeg.
- Line two baking sheets with parchment paper. Transfer dough to a pastry bag, and pipe 2-inch mounds 2 inches apart onto both sheets. Sprinkle remaining cheese over top, and bake for 25 minutes, switching pans half way through.
- Serve warm or at room temperature, or cool completely, and freeze in a freezer-safe zip-top storage bag. (Reheat frozen gougeres in a 375°F oven for 5 minutes.)
Servings: 18
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