Hey, who loves cheese puffs?
I’ve partnered up again with the Egg Farmers of Canada to make a video tutorial on how to make cheesy, eggy gougères for their EggcentricTV app, as part of their new spring recipe collection. Gougères are light, airy puffs traditionally made with gruyère, but I find aged Gouda a pretty amazing alternate.
Gougères are fantastic for spring get-togethers – they’re great for nibbling any time of the year, particularly when there’s wine involved, but seem particularly well-suited to spring gatherings, and just as fitting for brunch as cocktails on the patio, if you’re lucky enough to be rid of the snow. If not, mix up a batch of these, open a bottle of wine and hunker down.
If you’re not familiar, gougères are a French creation, made with choux pastry – the same batter you use to make cream puffs, which you make by melting butter with water on the stovetop, stir in a cup of flour until the dough pulls from the side of the pot, and then beat in four eggs to give it the consistency of thick pudding. The eggs give them their light, airy texture. It’s a pretty simple batter to mix up, and you can use it in all kinds of ways once you get the hang of it.
I mixed up the order of these photos a bit, but you get the gist. Once you have a smooth batter you could bake it plain (for cream puffs!), or stir in a couple handfuls of grated cheese to make gougères. The batter can be dropped from a spoon onto your sheet, or spoon into a large zip-lock bag, snip off a tip and pipe them onto the sheet, then toss the bag. Or use a scoop!
The video be found on the “Celebrating Spring” channel (it’s free!) on EggcentricTV via the iOS App Store or Android App Store – it takes a minute to download, and there are tons of great videos on there.
And here’s the recipe! Make them – honest.