Cheese Gougeres

Cheese Gougeres
I’ve been meaning to try making these for a while and finally got around to it (and editing the photos, and writing a post). Since I didn’t change a thing besides halving the recipe, I won’t list the steps here but just link to the kitchn’s recipe here.

Counterclockwise: ingredients, prep, plenty of butter, cook, add eggs, pipe out.
Counterclockwise: ingredients, prep, plenty of butter, cook, add eggs, pipe out.

Ingredients
1 cup (8 ounces) water
8 tablespoons (4 ounces/1 stick) unsalted butter, cut into several pieces
1/2 teaspoon salt
1/2 teaspoon dry mustard powder (optional, I forgot to include this)
1 cup (5 ounces) all-purpose flour
4 large eggs, lightly beaten
1 1/2 cup (6 ounces) grated cheese, like gruyère or cheddar (I opted for gruyere)

Procedure
See the kitchn’s recipe.

I used a ziploc instead of a pastry bag, with a corner cut out.
I used a ziploc instead of a pastry bag, with a corner cut out.
Cheese gougeres the diameter of a silver dollar: ready to bake!
Cheese gougeres the diameter of a silver dollar: ready to bake!

 

 

 

 

 

 

 

 

 

Today’s Trial Recipe Rating:
Novelty Rating:
3 of 5 stars.
Completely new recipe, with cheeeeeese! Ding!
Likelihood of Repeat: 60%
These were delicious. I thought making a dozen tiny ones would leave plenty of extra to bring to work, but then I ate them all during a Netflix marathon, with a bit of jam. I think this either means (a)I should never make them again, since they are not the healthiest food to eat, and/or (b)I should only make them when they are destined for other peoples’ houses, so I don’t eat them all. Next time I would definitely rather try baking dollops of dough rather than bothering with the weird-looking piping, and make a full portion so the water ratio is not off.
Lesson Learned: Cheese + flour + butter = oops, ate them all. These were not as difficult for me to make as I imagined.

Cheese gougeres ready to eat, with a tiny side jar of jam.
Cheese gougeres ready to eat, with a tiny side jar of jam.

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