Elegant Last-Minute Appetizer

[mrs767er]

Gougeres

400 degree oven

Small saucepan. Bring to boil:
1 cup water
1/2 cup (1 stick) unsalted butter
turn to med and add
1 cup flour--cook, stirring w/wood spoon until dough comes into a ball and away from sides of pan
Remove from heat
Add--one at a time:
4 large eggs--beating with each addition
(you can do this in a mixer--it's work!!)
dough should be glossy and firm
Add:
1 tsp dry mustard
1/4 tsp cayenne
1 cup shredded sharp cheddar or gruyere/swiss
mix til blended

Put in sturdy zip bag--cut small hole in corner (or use pastry bag)
Pipe 1 inch blobs on parchment--1-2 inches apart
dampen finger and tap down any points on top

bake one tray at a time
gougeres will puff and brown lightly--10-14 mins for small ones 12-15 mins for larger ones
you can make them in advance, freeze solid, bag and reheat as needed

You can vary the cheese/seasonings, sprinkle tops w/parmesan or paprika
Lots of possibilities!

I made tiny ones that look like eyeballs (not my intent but I needed little ones for a wine tasting--used some black pepper on top)

you can also make them larger--cool, slit and stuff with cheesy/creamy fillings

[Imachickadee75]

yum!

[mrs767er]

I was reminiscing about the different ways I used to make these.
Small ones (plain--w/out cheese) mix half cream cheese and half goat cheese--season with fave herbs--fill w/bag and fridge--serve room temp
Of course--make the dough w/out cheese/spices--use a little sugar and fill with pastry cream/vanilla pudding--frost w.chocolate--eclairs!
It's the basis for so many good ideas--playtime in the kitchen. Kids can do this after the hot stuff is done. Cream puffs (try orange zest in the dough and choc filling) eclairs, savories (rosemary, diff cheeses--most can pre-bake, freeze and reheat, then stuff--why not some queso and salsa--just gotta keep the fillings light to suit the puffs.