Sunday Treat: Gougères

GougèresI am very excited about the recipes that will be featured in next week’s Vriendin (#39) — it will be all about French brasserie food! I have included a few of my favorites, like my decadent onion soup and my steak-frites, which usually makes its appearance during our Saturday night dinner for two. If you like French food (and can read Dutch), do make sure to check it out. Writing recipes and inspiring people to cook is such gratifying work, and even more so when it’s about a subject I truly love.
To celebrate the Sunday and give you a little taste of France, I would like to share my recipe for Gougères. These light, airy cheese puffs (originally from Bourgogne) are the perfect appetizer or Sunday nibble. They can be flavored with a variety of ingredients, but I love mine with blue cheese and spring onion. Serve them with a buttery chardonnay!
Bon Dimanche!

Want the recipe in Dutch? Have a look here.

Gougères
Makes 18

  • 100 g buttter
  • 200 ml water
  • fleur de sel
  • freshly cracked pepper
  • 130 g all-purpose flour
  • 3 eggs
  • 70 g blue cheese, crumbled
  • 3 spring onions, finely chopped

Preheat the oven to 180C and line a baking sheet with parchment paper. Bring the water with the butter and salt and peper to a boil and lower the heat once the butter is melted. Add the flour all at once and whisk it in well for about a minute. Remove the pan from the heat and add the eggs one by one, mixing them in well with a wooden spoon. Stir in the cheese and the spring onions. Using two spoons, drop teaspoonfuls of dough onto the baking sheet. Bake the gougeres for 20-25 minutes. Serve hot!

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