Ruth Reichl's Gougeres (Yummy Cheese Puffs!) Great for Holiday!

READY IN: 35mins
Recipe by Houmous Monster

*Adopted Recipe* I just love this super easy elegant cheese puff snack from Gourmet Editor, Ruth Reichl's book, Garlic and Sapphires. A must read for any foodie! We are serving these at our Thanksgiving table and our neighborhood holiday open house due to huge demand!

Top Review by Phat and Sassy

These were incredible! My book club recently read Garlic and Sapphires by Ruth Reichl and I wanted to bring these to our meeting. Logistically, I couldn't serve them fresh from the oven, so I decided to make some in advance to see if they were still good at room temperature. Checked on-line to see if dough could be made in advance and refrigerated and found that it could be. So, two days prior to get together I made my first Gougeres. Hot from the oven, these little morsels were FABULOUS! At room temp, still VERY GOOD. So into the refrigerator the rest of the dough went. The afternoon of my book club meeting I pulled out the remaining dough and to my complete and utter dismay the dough had turned an awful grayish-green color. I ended up bringing a bottle of wine and drinking most of it myself. Moral of the story: make this recipe, serve them hot and don't try to keep any leftover dough.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
  3. Remove from heat, let cool slightly, stir in flour, and mix well.
  4. Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
  5. Stir in eggs, one at a time until well combined.
  6. Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
  7. Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
  8. Bake in batches for 25 minutes or until puffed and golden.

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