On Sunday

The Journal

 
 

The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

Gougères

 
FC00EC62-DD6F-402E-BCF2-F117CFCC7695.JPG

Makes roughly 40 gougères

  • 1/2 cup whole milk
  • 1/2 cup of unsalted butter, cut into tablespoons
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/2 cups of shredded Gruyère cheese + more for sprinkling
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly ground black pepper

This week, we took a peek through one of our favorite go-tos, Cherry Bombe: The Cookbook, to test out a recipe for gougères. These fluffy hors d'oeuvres combine our favorite not-so-guilty food pleasures– French Cheese and bread. Whoever told you cheese puffs are just for children and hangover snacking was sorely mistaken.

Preheat oven to 375ºF.

Combine 1/2 cup of water, the milk, butter, and salt into a medium saucepan and bring to a boil. Add the flour a little bit at a time, stirring with a wooden spoon until a smooth dough forms. Cook for about 2 minutes, stirring constantly until dough pulls aways from pan.

Transfer dough to a bowl and let cool, for about 1 minute. Beat 1 egg at a time into the dough, incorporating thoroughly. Add the cheese, nutmeg, and pepper.

Line 2 baking sheets with parchment paper. Fill a pastry bag with the dough and pipe 1-inch mounds onto the baking sheet, 1 inch apart. Sprinkle the remaining cheese and bake for 20-22 minutes, until puffed and slightly golden. Do not over bake.

Serve warm.

Recipe developed by Melanie Dunea from Cherry Bombe: The Cookbook

 
 
TableKerrilyn Gibson