Each time I prepare gougères, the whole dish disappears in a few seconds, the children suddenly become very interested in what the adults are eating and grab them one after the other, even if they are not supposed to.
Made with the same, quick and easy to prepare, choux puff, you can prepare both a savory version – gougère cheese puffs – and a sweet version – chouquettes – at the same time. As they both always enjoy great success, I double the proportions of choux puff and make half-half. The quantity made may seem huge at first, but I’ve never had any leftovers!
Gougères are traditionally served as an appetizer, often warm or at least at room temperature. They are offered in some wine tastings in Burgundy as it is known to be a good way to cleanse the palate. Just imagine yourself in the heart of France, in a cool wine cellar, among thousands of wine bottles and oak wine barrels, tasting different wines with the vigneron…
Most likely coming from Burgundy, the first gougères were seen in the 14th century and are traditionally made with gruyere cheese. As I grew up in the Alps, I tend to prefer Beaufort cheese but any hard cheese works. It then depends on your taste, or even on which cheese you have at home. I would however suggest you choose a cheese with some taste and not too much salt, such as Comté cheese.
First repare the choux pastry, add cheese, pepper and nutmeg, form small balls and bake.
Portions: 50 cheese puffs
To make 700 gr (±25 oz) choux patry