Recipes For 2011

Three Cheese Gougeres

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Make sure you can easily get to a second or third helping. You'll want them after you've tried just one.

  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 stick unsalted butter cut into small pieces
  • 1 teaspoon sugar
  • Coarse salt
  • 1 cup all purpose flour
  • 4 large eggs, plus 1 large egg yolk, lightly beaten for egg wash
  • 1 cup grated sharp cheddar cheese (2 ounces)
  • 1/2 cup crumbled blue cheese (2 ounces)
  • 3/4 cup Gruyere cheese (2 ounces)

Preheat oven to 400 degrees. Heat wine, butter, sugar, and ¾ teaspoon salt in a medium saucepan over medium-high heat until butter melts. Remove from heat, and immediately stir in flour using a spoon. Cook over medium heat, stirring constantly, until mixture pulls away from the sides of the pot and a film forms over the bottom, about 3 minutes.

Transfer dough to the bowl of a mixer and beat on medium speed until slightly cooled, about 1 minute. Beat in eggs, 1 at a time, then the cedar cheese and blue cheese.

Spoon very small mounds of dough onto lined baking sheets. Brush with egg wash and sprinkle with Gruyere cheese. Bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until gougeres are browned and cooked through, about 20 minute more. Serve warm or at room temperature.