Gougères

Last year, on New Year’s Eve, we had a slumber party at our friends’ house and ordered a giant spread of Chinese takeout after the kids had been fed and were snugly sleeping. We passed dumplings and lo mein as we sipped our favorite red wines until the ball dropped. It was a wonderful, no-cook, no-stress way to ring in the new year. We had such fun, that tonight—NYE 2018— we’ll be doing the same! With one addition: gougères. 

Gougères are classic French hors d’oeuvres that are probably best described as cheese puffs. They are savory and airy and positively lovely when paired with champagne! As an added bonus, they’re pretty easy to make (don’t be intimidated by the precise instructions) yet feel elegant enough to serve on the very last night of the year. They’re the perfect light appetizer to snack on before dinner, and, let’s be honest, help to offset some of the alcohol consumption too!

If you’ve yet to decide what to make for a party tonight, make these. If you aren’t planning on setting foot outside the house, make these. Even if you’re planning to have a feast of takeout, make these to tease your appetite. Let’s welcome 2019 on a bright note. 

Happy new year! 

Xx

Gougères

adapted from the inimitable Dorie Greenspan

Ingredients:

• ½ cup whole milk

• ½ cup water

• 8 tablespoons unsalted butter, cut into 4 pieces

• ½ teaspoon salt

• 1 cup all-purpose flour

• 5 large eggs, at room temperature

• 1 ½ cups coarsely grated cheese, such as Gruyère or cheddar 

Directions:

Move your oven racks to divide the oven into thirds. Preheat oven to 425°.

Place milk, water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour, lower the heat to medium-low, and whisk vigorously. The dough will come together quickly, leaving a light golden crust on the bottom of the saucepan. Continue whisking (put some muscle into it!) for another 1-2 minutes. The dough should be dry and smooth.

Transfer the dough to a stand mixer and allow it to sit for 1 minute. Then, using the paddle attachment, add the eggs one by one, allowing each egg to be fully incorporated before adding another.* Once the dough has thickened and appears shiny, add the grated cheese. 

Scoop one tablespoon of dough out for each gougère, placing them on baking trays lined with a silpats or parchment paper. The puffs should be spaced two inches apart. Transfer baking trays to the oven and immediately lower the oven temp to 375°. Bake for 12 minutes, then rotate the pans from top to bottom, back to front. Allow the gougères to continue baking, 12-15 minutes, until they are golden brown, firm, and completely puffed. (It’s important to bake all the way through or they may fall flat when you remove them from the oven.) 

Serve warm or at room temperature with champagne!

*NOTE: (Dorie notes in her recipe that the dough may appear broken or separated as you’re adding the eggs, but to just continue beating and beating! It will come back together once all of the eggs have been added.)