Trying out recipes to pass on to you.

your new fancy snack

Posted: August 8th, 2009 | Author: leah | Filed under: Uncategorized | Tags: , , | 6 Comments »

I wanted to see “Julie & Julia” on opening night—and honestly, alone. Most movies I don’t mind seeing with friends. Movies I know I might geek out at…not so much. I also knew I wanted to sneak in some sort of snack. So as a little tribute to Julia I planned to make gougeres  after work to take with me. Also known in my house as “cheesy poofs.”

It’s no boeuf bourguignon, but choux pastry is French. And you’ve had it before if you’ve had an éclair or a cream puff. But when you add something like cheese and make them bite sized–voila! A cheesy puff! Hee!

This recipe comes from my Williams-Sonoma “Bride & Groom Cookbook.”

You will need a medium saucepan, baking sheets, a box grater, parchment paper and a wooden spoon. So far so easy, right?

 

 For ingredients you’ll need:

½ cup water

3 Tbsp butter (I use unsalted)

¾ cup plus 2 Tbsp flour

1 1/3 cups grated Gruyere cheese (other hard cheeses like parm can be substituted but this one has a nice salty nuttiness too it and melts well. I subbed cheddar once and it was a failure. I can find Gruyere at my local grocery story in Oklahoma so I bet you can, too)

¼ tsp ground cayenne pepper (adds a nice mild curious kick)

½ tsp salt

Preheat the oven to bake and 375 degrees F and line baking sheets with parchment paper. I was out and used foil with no major problem.

Combine the butter and ½ cup water in a medium saucepan and bring to a boil. Add the flour all at once, quickly stirring with a wooden spoon until batter is glossy and smooth and pulls away from the sides of the saucepan. The dough will form a ball around the spoon.

 Remove from the heat and add eggs, one at a time, beating well after each addition until thoroughly incorporated. I recommend the eggs be room temp or they start to chunk up like mine did. It isn’t the end of the world, but not preferable.

Stir in cheese, cayenne, and salt.

Use 2 spoons or a pastry bag without the tip to form 1-inch balls on the baking sheet.  

Bake until balls double in size and turn golden brown and knife inserted comes out clean, about 25 minutes. Let cool slightly or completely before serving. (fun story, I had my oven set to broil and miraculously they didn’t ruin. They were done in about 18 minutes though. Follow directions!)

These are delicious the next day, too! Just zap them for 12 seconds in the microwave or a few minutes in the toaster oven.

Feeling fabulous? Cut these in half and add a bit of a filling—maybe a dollop of veggie cream cheese and a slice of ham? Crab or chicken salad? Stick a cute toothpick through and you have a nice out of the box offering at your next party (though they are DELISH alone and with everything from beer to sparkling wine to orange juice.)


6 Comments on “your new fancy snack”

  1. 1 Jesse said at 3:44 pm on August 8th, 2009:

    OM NOM NOM.

  2. 2 Johanna said at 5:20 pm on August 8th, 2009:

    Your gougeres give me confidence to make my own. Tomorrow’s the big day.

  3. 3 Briana said at 8:14 pm on August 8th, 2009:

    Those sound scrumptious! How was the movie??? I want to see it SO bad!

  4. 4 Adi said at 10:19 am on August 9th, 2009:

    Ohh! I am posting my own experience with choux pastry very soon! Josie told me about these and I am SO psyched to make them. I’m trying to figure out a good filling to make them a bit more balanced and less OMG CHEESE. Any (vegetarian) suggestions?

  5. 5 Jenny said at 4:47 pm on August 9th, 2009:

    Was the movie good? I want to go, but been too busy. Think you’d see it again??? With moi? We can make snacks together.
    Also, I think we should plan and execute a Julia Child dinner party in August after I’m home. Game?
    Also, I MISS YOU AND CANNOT WAIT TO HANG OUT LOTS AND LOTS!
    xo

  6. 6 leah said at 6:16 pm on August 9th, 2009:

    Adi- i don’t think there would be a good non-cheese substitute. i’m afraid veggie cheeses wouldn’t work as well. but by all means make these up until the point of adding cheese. toss in the salt and prepare the same way. but fill them with something wonderful! more like a cream puff.


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