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    Source of Recipe

    Jacques Pepin

    Recipe Introduction

    These were so easy and so good. I made them the day before I served them and stored them in a plastic bag. Then I just crisped them up a bit in the oven when I took them out of the bag. This was a fantastic appetizer – really flavorful and not heavy at all.

    List of Ingredients

    1 c. milk
    1/2 stick sweet butter
    1/4 t. salt
    Dash cayenne pepper
    1 c. AP flour
    3 large eggs
    1/2 t. paprika
    1/2 c. grated Parmesan cheese
    1 1/2 c. grated Swiss, Emmenthaler or Gruyere cheese
    Coarse kosher salt to sprinkle on top


    Bring milk, butter, salt and cayenne pepper to a boil in a medium saucepan. Remove from the heat, add the flour all at once and mix vigorously with a wooden spoon until the mixture forms a ball. Put back over medium heat, and cook, stirring occasionally, for about 1 minute, to dry the mixture a bit. Put the mixture into the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds to cool a bit more. Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Put the choux paste into a mixing bowl and let cool for 10 minutes.

    Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Hold back 1 T. of the Parmesan cheese and add the rest and the Swiss cheese to the choux paste. Stir the mixture only enough to incorporate the cheese into the paste. Scoop out a level tablespoon of paste and push it off onto the parchment paper, spacing them about 2 inches apart. Sprinkle a little coarse salt and a little of the held back Parmesan onto each gougère. Bake for about 30 minutes until browned and crisp. Serve at room temperature.

    Makes about 30 gougères.




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