Thursday, April 17, 2014

Fancy Pants App: Comte Gougeres

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I'm all over the board this week because today I'm giving you the absolutely perfect appetizer to start your Easter dinner.  Hey, we cater to everyone on this blog, right?!  When we were in France a few weeks back, John picked up a whole bunch of French cheese on our last day there while I was in meetings all day.  And since I wasn't there to stop him, he bought a LOT of French cheese.

Yes, the man who dislikes the French "culture" (his word, not mine) loves French cheeses.  It's practically the only thing I can get him to agree about France's superiority.  One of his cheese purchases was my favorite French cheese, Comte.  It is a hard cheese with such an amazing flavor.  It's hard to imagine that you could find anything truly comparable in the States. 

Knowing I had such a delicious cheese at home, I kept thinking about how I had to do it justice.  So what better than gougeres, traditional French cheese puffs?!  I've spoke about my love for France and its countryside and food and every other aspect you could possible imagine so much that I'm not going to rehash it for you.  Easter is the perfect time for some delicious food and these cheese puffs are so easy, I can see them on all of your Easter tables!
Comte Gougeres (adapted from Manger by Mimi Thorisson)
Serves:  12 (36 gougeres)
1 cup water
7 tablespoons salted butter
1 1/4 cups flour
4 eggs
2 cups grated Comte or Gruyere cheese
1/8 teaspoon nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg yolk

Preheat the oven to 360 degrees F.  In a large saucepan, bring the water and butter to a boil over medium heat.  Add the flour, stirring very fast and immediately removing from the heat.  The batter should quickly form a soft ball.  Add each egg, one by one, stirring well into each addition, until the dough becomes a smooth batter.  Stir in 1 1/2 cups grated cheese, nutmeg, salt, and pepper.


Line three large cookie sheets with parchment paper or aluminum foil.  Using 2 teaspoons, spoon 2 tablespoons full of dough into an evenly shaped ball.  Place on the parchment paper or foil.  Repeat, spacing the gougeres about 1-2 inches apart, until all 36 gougeres have been formed and placed on the cookie sheets.  Then, glaze with the egg yolk and sprinkle the dough with the remaining grated cheese.


Bake for 25 minutes, until puffy and golden brown.  Serve immediately.  Or, let them cool and store them in an airtight container in the refrigerator or freezer.  Prior to serving, heat them in a 400 degrees F oven for 5-7 minutes until warmed through. 


Until the next time my oven is on...



10 comments:

  1. One of my all time favorite appetizers. They served some at a vendor reception at PBO in Vegas that were divine! I bet these beat those.

    ReplyDelete

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