Cheesy, Gooey Melty Gougere
This is an everyday recipe & simultaneously, it's holiday magic!
Do you have that one magical recipe that's etched in your memory, a delightful creation that's both easy to make and never fails to amaze? For me, that recipe is the humble yet enchanting gougère – delectable puffs of Pâte à Choux, filled with the rich flavors of gouda cheese and cumin. These little bites of heaven are not only scrumptious but also surprisingly simple to whip up. They make the perfect impromptu appetizer, ideally paired with a glass of champagne to set the mood.
Quick sidenote, pronunciation of gougère is here.
The beauty of gougères lies in their versatility. You can savor them straight out of the oven or get creative by splitting them open and stuffing them with hot chicken or salmon salad, or perhaps a dollop of goat cheese. They're like tiny, magical cheesy cream puffs, ready to transport your taste buds to a world of flavor. But for me, these puffs are not just about appetizers; they are my ultimate comfort food. Served piping hot with a demitasse cup of tomato bisque laced with a generous helping of fine Madeira, they bring warmth and contentment with every bite.
Mirielle Guilliano's recipe, which I discovered on the "French Women Don't Get Fat" website, is a gem. While I occasionally play around with different cheese combinations, there's a certain perfection in sticking to the original recipe. It's a quick and easy fix, with ingredients you're likely to have on hand. You can experiment by adding