Cheesy Gougères (French Cheese Puffs)

I shared the recipe for this one-bite appetizer with my mom – friends in her bridge group in Arizona are now gougères lovers (pronounced ‘goo-jair’)! This very popular French appetizer is typically made only using Gruyère cheese, but adding some cheddar and bacon bits adds a little American flair. I did half of my latest batch with a few bacon pieces on top, and half without.

These are great for a crowd because the batter makes a lot of these very-addictive cheesy puffs, but they will also keep for a few days in the refrigerator if you don’t eat them all at once. You can serve them at room temp, but they are better served slightly warmed. If you make them ahead, just reheat them in the oven for a few minutes before serving.

Cheesy Gougères (French Cheese Puffs)

Servings: Makes about 45 gougères

Active time: 30 minutes

Cooking time: 38 minutes

½ cup (120 ml) dry white wine

½ cup (120 ml) water

1 stick (110 g) unsalted butter, cut into small pieces

1 teaspoon sugar

Salt

1 cup flour, T65 in France

4 large eggs

1 cup (95 g) grated cheddar cheese

½ cup (55 g) crumbled blue cheese

½ cup (30 g) grated Gruyère cheese

1 slice cooked bacon, crumbled or 1 tablespoon bacon bits (optional)

Preheat oven to 400° F (205° C). In a nonstick saucepan, heat the wine, water, butter, sugar, and ¾ teaspoon of salt over medium-high heat. Once the butter has melted, remove from heat and using a wooden spoon (yes, wooden), immediately stir in the flour. Put back on the stovetop and cook over medium heat, stirring constantly. Cook for about 3 minutes or until the batter pulls away from the sides and a slight film forms on the bottom.

Put the batter into a bowl and using a hand mixer, beat on medium speed for about 1

minute, until slightly cooled. Beat in the eggs one at a time then the blue and cheddar cheeses.

Line 2 baking sheets with parchment paper. Spoon the batter onto the parchment paper in mounds measuring about 1 teaspoon. Leave at least an inch of space between them because they will puff up/out. (Don’t worry if they do not puff up into perfect spheres, they still taste delicious.) Sprinkle them with the Gruyère cheese.

Bake for 10 minutes. Reduce temperature to 350° F (175° C) and continue baking for about 20 more minutes – they should be browned and puffed. Once the gougères on the top rack are browned, take them out and move the other baking sheet up higher in the oven. Let those bake another few minutes until they are equally browned. Serve the gougères warm – you can make them ahead and reheat them for a few minutes in the oven.

And bon appétit!

Adapted from Martha Stewart Magazine