Our Director of Worldwide Tour Leaders, Gina A., makes her home in Dijon. So when we started looking for a delicious French Recipe to share, it was pretty much a no-brainer as to who we should ask. Gina recommended a gougères recipe from Epicurious that’s nice and easy to follow. Try whipping some up for your next holiday party as they’re the perfect complement to a nice bottle of red wine. You can even pair with an Italian red. We won’t tell anyone.
- 1 cup hot water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 cup flour
- 4 eggs (approximately)
- 2/3 cup grated Gruyere cheese
- 1 teaspoon dry mustar
- Combine the water, butter, salt and sugar and heat until the butter is melted. Add flour and stir vigorously with a wooden spoon until the dough forms a firm ball and breaks away from the edges of the pan.
- Remove the dough from the pan and beat in the eggs, one by one. If the eggs are very large, you may not need 4, if they are small, you may need more. Use enough to make the pâte à choux firm, smooth and waxy.
- Add the cheese, mustard and a few grains of cayenne to the pâte à choux and blend thoroughly. For a stronger flavor, you might add a bit more cheese.
- Butter a baking sheet and drop the dough by spoonfuls, or force it through the plain tube of a pastry bag, making small round mounds on the sheets.
- Sprinkle with a little additional cheese and a little cayenne or a few dashes of Tabasco.
- Bake in a 375°F oven for 35 to 40 minutes. Turn off the heat and allow the gougères to dry out in the oven for ten minutes before removing them. Don’t open the oven door during cooling.
- Enjoy hot or cold!