Recipe: Gougeres

I have to admit that I feel a little more sophisticated when I pull off a French recipe. For about the same amount of effort as making a batch of biscuits or muffins, you can wow everyone (including yourself) with gougeres, the savory cousin of the creampuff. Both use the same dough as a base, known as pate-a-choux (why does everything sound better in French?). Melt a little butter in water, stir in some flour, whip in a few eggs, add some grated gruyere, and voila! A little bite of very French heaven.

Put out a platter as hor d'oeuvres or serve in place of rolls.

Adapted from Molly Wizenberg’s recipe for Bon Appetit

Ingredients
1 cup water
3 tablespoons unsalted butter, diced
3/4 teaspoon salt
1 cup flour
4 large eggs, chilled
¾ cup (packed) coarsely grated Gruyère cheese
¼ cup grated parmesan
¼ teaspoon freshly ground black pepper
⅛ teaspoon nutmeg

Directions
Preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.

Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Beat in eggs 1 at a time until dough is smooth and glossy. Stir in cheeses, pepper, and nutmeg.

Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart.

Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm.

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