Gurgeres, the Freanch Cheese Puffs, easy to buy but worth making at home
Gourgeres, the French Cheese Puffs come in many variations. They can be neutral in taste for sweet fillings or, like here, savoury. The 5-element spices and Gruyere cheese make it savoury and really tasty.
Gurgeres, the Freanch Cheese Puffs – the procedure
Use a medium-sized pan, add the following ingredients and bring slowly to a boil:
- Sweet 1/2 cup whole organic milk, 100 g unsalted butter, cubed,
- Pungent a generous pinch of freshly ground nutmeg and black pepper,
- Salty a big pinch of sea salt, 1/2 cup of cold water,
- Sour 1 and 1/3 cup of all-purpose flour,
- Bitter a pinch of turmeric.
Stir all the ingredients with a wooden spoon until the dough gets smooth. Keep stirring for about 1 minute until it slightly dries and pulls away from the pot. Transfer the dough into a large mixing bowl and let it cool for 2-3 minutes until it is warm to the touch. The dough cannot be hot because you need to add the eggs. Otherwise, they would set.
To continue
In the large mixing bowl add:
- Sweet 4 eggs, added one at a time and stirred until it combines with the dough; 1 cup of grated Gruyere cheese.
Save a little bit of the cheese to sprinkle on top.
Preheat the oven to 200℃. Line 2 baking trays with parchment paper and using a spoon scoop rounded tablespoons onto the paper. Make sure to space them about 2 cm (1 inch) apart.
To serve
You can use Gourgeres – French cheese puffs to make canapés with salmon and lettuce, or cheese and lettuce fillings. Or, you can have them as a side, similar to Yorkshire pudding. They will go with shakshouka or curry carrot pate. Or, like us, you can just grab them from the baking tray and eat. They are so crunchy and soft and comforting that it is hard to resist them.
