When the temperature outside drops and night comes in the late afternoon I find myself needing a little pick-me-up between lunch & dinner.  Specifically a flaky, crispy, cheesy pick-me-up.  This recipe for gougeres is made using a classic choux paste (something I’ve been wanting to try) and is actually much easier than it looks.  Even better?  This pastry pairs well with red wine.

 

 

I’m always nervous when I make flaky things because they always seem tempermental but the gougeres puffed up effortlessly.  You can make this recipe with any combination of cheese & herbs but I just happened to have sharp cheddar in the fridge and thyme growing on my deck.

 

 

The most frightening part of cooking gougeres is making the choux paste – a combination of milk, butter, flour & eggs.  The height of the pastry is caused by steam released from the moist mixture as it cooks.  When you have finished adding the eggs you should be left with a smooth, shiny mixture.

 

 

Instead of making small, bite sized gougeres I tried to make a larger version which I do not recommend!  While they popped out of the oven all light & fluffy they quickly deflated.  Although they still taste amazing I am definitely going to try to make smaller gougeres next time as my boyfriend/chef tells me that the smaller they are the more likely they will keep their shape.

 

 

I got this recipe from my first (& favourite) cookbook, Tartine.  If you have any interest in French baking I highly recommend it.  The recipes are labor intentsive, which is exactly the way French baking should be.  It just makes the indulgence that much more enjoyable.

thyme & sharp cheddar gougeres recipes from Tartine

- ingredients –

for the choux paste

1 1/4 cups nonfat milk
10 tbsp unsalted butter
1 tsp salt
1 cup flour
5 large eggs
3/4 cup grated sharp cheddar cheese
1 tsp freshly ground black pepper
1 tbsp minced fresh thyme

for the topping

1 large egg
pinch of salt
grated sharp cheddar for sprinkling

- directions –

1. preheat oven to 350 degrees & butter a baking sheet
2. make the choux paste by combining the milk, butter & salt in a sauce pan over medium heat until butter melts & it comes to a boil
3. once boiling add the flour all at once stirring continuously until the mixture has pulled away from the sides of the pan and it forms a smooth ball
4. transfer the paste to a stand mixer* with paddle attachment and add eggs on medium speed one at a time until fully incorpoated.  once all the eggs have been added you should be left with a shiny, smooth mixture. (*you can mix by hand if you don’t have a stand mixer)
5. remove from the mixer and stir in remaining ingredients (cheese, pepper, thyme)
6. use a spoon to drop the paste in small 1 inch circles spaced evenly on the baking sheet
7.  make the topping by whisking the egg & salt together.  brush it on gougeres & sprinkle with cheese.  bake for 25 minutes.  the gougeres will feel light comapared to their size when fully cooked.  if they are still heavy they need to cook longer.