Lately what I crave most is some sun. Between snow, cloudy weather and rain (like now) I can say I’ve had enough. When it’s like this I tend to not only crave for the sun but also for some cheese. Continue reading
I was doing my groceries yesterday and I saw some alpine cheese which resembles Gruyere cheese but it has a stronger herbal taste. It was a good chunk and when I got home I looked among my books to find something I could do with it. In my old cookbook for students I found a Gougère recipe and decided to give it a try. This recipe follows the method used to make the “pâte à choux” but contains cheese. In my first attempt I followed the recipe but I shaped the dough into a crown. In the oven it looked great but once I removed it, it began looking like a deflated plastic swimming pool. Before else I went online to look for tips to get it right. I learned that by leaving the “Gougères” in the switched off oven for a few minutes prevents them from deflating (the recipe is in French: www.marmiton.org
). I went on and gave it a second try but instead of the crown I decided to make puffs and to follow the tip I had found: the result was much more satisfying this time.
Rustic Gougères (Cheese Puffs) with Alpine Cheese and Chives
Makes about 38 puffs
Prep time : 22 min
Cook Time: 35 min
2.5 dl water
75 g butter
150 g flour
150 g grated Gruyère cheese or similar kind
2 tbsp chopped chives
Salt and pepper
Heat oven at 200°C.
Place the water, the butter and a pinch of salt in a pan and bring to a boil. Remove from fire and add the flour all at once. Mix energetically and replace on a low heat for about 1 minute stirring to further remove moisture. Turn heat off and leave the dough aside to cool a little.
Once the dough has cooled integrate the eggs one at the time. You can do this process either using your hands or even better with an electric mixer. If the dough is falls off the spatula but is not liquid, the consistency is right. Add the cheese, the chives and pepper and mix again.
Line a baking tray with parchment paper and with the help of a couple of teaspoons make little balls the size of a large walnut. Just be careful not to place the balls too near between them. Leave them in the oven for 25 minutes. Turn off the oven but leave the cheese puffs in for 5 minutes with the oven door slightly open.
Take them out and eat them warm or cold, filled with whatever you like (vegetables, ham, chicken…) for lunch or first course or like this, as an appetizer.