Gougeres (cheese puffs)

Do not be afraid.  These are actually very easy to make,  and spectacular to serve.  You can easily  freeze them on a tray before baking, then store in a plastic bag in the freezer.  Then you have 50 puffs to make for breakfast (eggs, milk, flour, cheese - how good can you get?) or can pull out for unexpected guests for an hors d'oeuvre.  

 Follow this link to the recipe:

Gougeres (cheese puffs)

• 1 cup water
• 3/4cup (1 1/2  sticks) butter 
• 1/2tsp. salt
• 1 cup flour
•  4 eggs
• Dash of cayenne pepper  (optional)
• Dash of nutmeg
• 2 cups cheddar cheese , shredded
• 1/2 cup finely chopped green onion (about 6)

Night before:

  Place water, butter, and spices in sauce pan until all boils. Add flour all at once. Beat with wooden spoon until mixture pulls away from sides of pan. Remove from heat and beat for one minute.  Add eggs one at a time beating each until fully incorporated. Stir in cheese until well blended. Drop by teaspoonfuls onto a greased cookie sheet (or use parchment paper - easier to put in the freezer) at least 1 inch apart.  Makes 50.

Freeze overnight.

Set oven to come on at 375˚ the next morning.

 

Next morning:

Bake as many as needed (about 5 per adult) at 375˚ until well browned, about 20 minutes.

 

NOTES:

·         White cheddar is good in these, or try another favorite cheese.  Swiss and 2T caraway seeds instead of green onions are also good.