Options

Format:
Include:
PRINT
Quentin Bacon

Cheddar Gougères

Cabot Clothbound Cheddar gougères are perfect on New Year's eve with cava.

Food & Wine JANUARY 2011

  • Yield: Makes 40 gougères
  • Active:15 Minutes
  • Total:1 Hour

Ingredients

  • 1 cup shredded Cabot Clothbound Cheddar
  • 4 large eggs
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour

Preparation

Preheat the oven to 425° and position racks in the upper and middle thirds. Lightly butter 2 large baking sheets. In a large saucepan, combine the butter, water and salt and bring to a boil. Remove from the heat. Add the flour and whisk until smooth. Let cool slightly, then, using an electric mixer at medium speed, beat in the eggs 1 at a time, beating thoroughly between additions. Beat in all but 2 tablespoons of the cheese.

Using a 1-tablespoon ice cream scoop, scoop level mounds of the dough onto the baking sheets, 1 1/2 inches apart. Sprinkle with the remaining 2 tablespoons of cheese and bake for 28 minutes, until golden and risen; shift the pans from top to bottom and front to back halfway through baking.

Lower the oven temperature to 400°. Pierce each gougère near the bottom with a skewer and return the pans to the oven. Bake for about 8 minutes longer, until crisp and deeply golden. Transfer the gougères to racks to cool. Serve the gougères warm or at room temperature.

advertisement

Go to full version of

Cheddar Gougères recipe

advertisement