Not so Classic Cheese Gougeres

Okay, I know…you’re trying to figure out what in the world a Gougère (pronounced goo – jhair) is.  Of course, the term comes from France, don’t most fancy culinary terms come from France?  Basically what it is, is a light as air cheese bread.  Pretty simple huh?  If you think that’s simple, wait until you make these.  I swear…they really are easy to make.  And what’s even better, when you serve them people will think you are some kind of culinary genius.  So while you’re making these, practice your sincere voice for when the accolades come pouring in you can say (while keeping a straight face) oh, why thank you.  I’m soooo glad that you like them.

If you’ve ever had an eclair (no, not those torpedo shaped frosted and cream filled bombs from the local doughnut shop) or a cream puff, you’ve had something similar to a gougère.  Both of these are made from a choux paste (pâte à choux).  When you add cheese to the dough mix, to make it a savory treat instead of a sweet one, you’ve created a gougère.  I promise that I’ll share a recipe with you, later, for some awesome cream puffs.

You can make these any size you like.  You can make small ones to use as hors d’oeuvres or as small  plates for a wine tasting party.  Or you can make them larger, about the size of a biscuit and serve alongside a salad or bowl of soup for dinner.

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