30 Days of Christmas Cheer ~ Just in time for the Winter Solstice...Bourbon Milk Punch!
30 Days of Christmas Cheer ~ The Grande Dessert Table, a sweet twist on a Holiday Cocktail Party!

30 days of Christmas Cheer ~ Cheesy, Gooey Melty Gougere..bite sized bits of Comfort & Joy!

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Gougere are sexy hot little puffs of Pate' Choux , filled with gouda cheese and incredible flavor. The best part, is that they're really easy to make and are a perfect quick appetizer to be served with an impromptu glass of champagne! They're also my favorite comfort food, to be served piping hot with a bowl of tomato bisque that's been liberally laced with a tablespoon or two of fine Madeira! You can also split them open and stuff them with hot chicken or salmon salad or goat cheese. They're basically wee little magically cheesy cream puffs!

This is Mirielle Guilliano's recipe from the "French Women don't get Fat" website and it's really a good one. Sometimes I change the cheeses, using a traditional gruyere and smoked gouda mixture. Mostly, I just leave the recipe as is because why mess with perfection?  It's such a quick and easy recipe, once you make them, you'll always have the ingredients on hand. You could add minced pancetta if you wished, or chives. One note, don't be tempted to substitute garlic or onion for the shallots. This is important as the shallots lend a sweet and creamy note that's not too strong. Also ? There is no substitute for cumin here. It's an absolutely beautiful flavor and fragrance blended with all of this cheese. 

Try these the next time you get caught with surprise guests or make them for your next holiday cocktail party. Once you get the hang of making the dough it's really simple and your friends will appreciate such an exquisite treat. They don't need to know that it took you less than an hour! 


1 tablespoon olive oil
2 tablespoons minced shallots
7 tablespoons unsalted butter, cut into small pieces
1 teaspoon salt
1 cup plus 3 tablespoons flour
5 eggs
2 ounces Gouda (or half
Gouda, half Comté or Gruyere), diced
1⁄2 teaspoon cumin seeds

Yield: 8 servings


Preheat the oven to 375 degrees.

Warm the oil in a frying pan. Add the shallots, and cook over low heat until golden. Let cool.

Warm 2⁄3 cup water in a saucepan, and add the butter and salt. At the boiling point, add the flour all at once, and whisk it with the liquid until a compact, homogenous ball forms. Remove from the heat, and beat in the eggs, one at a time, until the dough is sticky and supple.

Add the cooled shallots to dough. Gently incorporate the cheese and cumin seeds.

Make small balls of dough with a heaping teaspoon, and place them 1 inch apart on a baking sheet covered with parchment paper. Bake in the preheated oven for 20 to 30 minutes, until the puffs are well puffed and golden. Serve lukewarm.



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