Gougere has been one of my favorite appetizers for many years.  I first learned how to make this lovely hors d’oeuvre during a cooking course many years ago before being diagnosed with Celiac disease.  Since then we at Glutenfreeda, have made several versions of this recipe, gluten-free style, with terrific results.  These little light puffs of pastry can be made as is or flavored with different cheeses.

Gougere is also a very economical dish to make, as it has few ingredients, the most expensive of which is cheddar cheese. 

We have also served gougere as a side to soup, salad or as a lovely little puffed roll with a pasta dinner.

Gougere with Cheddar Cheese

Serves 4

Ingredients:

• 1/ 2 cup unsalted butter (1 stick)
• 1 cup water
• 1/2 teaspoon kosher salt
• 1 cup gf flour mix
• 4 eggs
• 1 cup shredded cheddar cheese

Directions:

Preheat oven to 425 degrees F.  Lightly butter a baking sheet.

In a medium saucepan, add butter, water and salt and bring to a boil.  Remove from heat and add flour and whisk until smooth.  With an electric mixer beat in eggs 1 at a time, beating between additions.  Add all but 2 Tablespoons of cheese to the mixture and beat until combined.  

Place dollops of dough onto the baking sheet with a 1 Tablespoon ice cream scoop or large spoon, about 2” apart.  Sprinkle with remaining cheese and bake for 28 minutes or until golden and risen.  Lower temperature to 400 degrees F.  Pierce each gougere through the bottom with a skewer and put back in the oven.  Bake for 8 more minutes.  Remove from oven and cool.  Serve warm or at room temperature.

- Chef Yvonne

ADVERTISEMENT