Your cocktail parties will not be the same when you serve these cheesy, crunchy, and fluffy Gougeres, who doesn’t love a warm cheese puff; the perfect small bite. I always get excited when I develop new recipes and I get to try them out on a crowd. I developed this recipe for an Oscar party that I’m doing this coming up Sunday night, I wanted to test out the recipe first and let me tell you, the minute I took my first bite, I almost fainted; I kid you not. The flaky, cheesy and airy texture with a hint of salt was a dance party in my mouth; it took all my will power not to eat all them! These mini sophisticated wonders of the world will please the party guest this Sunday night, I’m sure.
- 2 cups water
- 3/4 cup butter, cut into large squares
- 2 cups all-purpose flour
- 7 large eggs, beaten
- 1 cups shredded sharp cheddar cheese
- ½ cup shredded Parmigiano Reggiano cheese
- 1 cup shredded smoked Gouda cheese
- ½ teaspoon cayenne pepper
- 3 tablespoons chopped chives
- Course sea salt like fleur de sel
- Preheat Oven to 400 Degrees F
- In a medium sauce pan, boil water and butter to a rapid bowl, add flour all at once, turn heat off, stir with heavy spoon, like a wooden spoon if you are using a nonstick pan, stirring vigorously until there are no lumps and it is smooth, adding eggs a 1/3 add a time and continue mixing until well incorporated, add the cheeses, chives and the cayenne pepper and mix well, it will be really stiff, you will have to use some elbow grease.
- Drop by tablespoons, I used a mini cookie scoop, onto a silicone or parchment lined sheet pan and sprinkle lightly with course sea salt
- Bake for 20 to 25 minutes until dark golden brown. Serve warm
- Makes approximately 50 bite sized hour d’ouevres, enough for a cocktail party of 12 guests