These are just about as special as any hors d´oeuvres can get. Serve these light cheesy pastry puffs of air by themselves or with a delectable filling. Make it extra fancy and fill with lobster salad, crab salad or caviar. One bite of these and you will ask, “ Where is the Champagne?”
1 stick of butter cut into 8 tablespoons
1/4 teaspoon sugar
1 cup water
1 cup flour
4 large eggs at room temperature
1/2 teaspoon salt
1 teaspoon dijon mustard
3/4 cup shredded fontina cheese
Grated parmesan cheese (optional)
Preheat oven to 350º F
1. Line a large baking pan with parchment paper.
2. Bring butter, sugar and water to a boil. Remove from heat and add the flour all at once. Beat vigorously with a wooden spoon, constantly stirring until a ball is formed. Mixture should come away from the sides of the pan.
3. Return the pan to a low heat and continue to stir for one minute more.
4. Using a hand held electric mixer or very strong hands, add one egg at a time and beat constantly, the mixture should be smooth after each addition. The dough will be a bit dense and shiny.
5. Now fold in the salt, mustard and fontina cheese.
6. Drop by the tablespoons onto parchment paper 2” apart. Sprinkle with parmesan cheese and black pepper if desired.
7. Bake until golden for approximately 23 to 25 minutes.
Do not open the oven during baking. Once completely baked turn the heat off, open the oven door completely and leave to rest for 2 minutes. Remove and transfer to a wire rack.
Serve warm or at room temperature.
Note: You may substitute many different cheeses. For something extra special ,we take the cheeses out of the recipe all together and cut the cooled gougeré in half and fill them with crabmeat or lobster salad, or give goat cheese and caviar a try.