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Recipe Detail Page
Black Pepper Gouda Gougères With Red Pepper Dip
Autumn 2008
These airy little puffs made from cheese-speckled pâté à choux make wonderful cocktail hors d’oeuvres, the perfect match for a glass of sparkling wine. The key to their success is using a cheese that offers loads of flavour. If black pepper Gouda is unavailable try a nutty Comté, Gruyère or an aged Ontario white cheddar.
Makes 40 gougères
1 cup (250 mL) water
¼ cup (50 mL) unsalted butter
½ tsp (2 mL) salt
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) cumin
1 tsp (5 mL) paprika
4 eggs
2 tbsp (25 mL) chives, finely chopped
1 tbsp (15 mL) fresh thyme, finely chopped
2 cups (500 mL) cheese, finely grated
Dip
¼ cup (50 mL) sour cream
¼ cup (50 mL) Pinjur (a red pepper spread available at most grocery retailers)
2 tbsp (25 mL) mayonnaise
1 tbsp (15 mL) fresh parsley, finely chopped
1. Preheat oven to 400ºF (200ºC).
2. In a medium saucepan bring water, butter and salt to the boil over high heat.
3. Immediately add the flour, cumin and paprika and stir with a wooden spoon over low heat. Continue stirring until the mixture forms a smooth ball and comes cleanly off the side of the pan, about 1 minute.
4. Remove mixture from heat and using an electric mixer beat the mixture to release some of its heat, about 1 minute.
5. Beat in 1 egg along with chives and thyme. When egg is completely incorporated continue to beat in remaining 3 eggs, 1 at a time.
6. Slowly beat in cheese.
7. On a baking sheet lined with parchment paper drop mixture by tablespoons, leaving enough space between each so they can double in size. Do not make them larger than a tablespoon.
8. Bake at 400ºF (200ºC) for 10 minutes and then reduce heat to 350ºF (180ºC), cook for 20 minutes longer or until golden and hollow sounding when tapped on the bottom.
9. While gougères are baking, prepare sauce by stirring together in a small bowl the sour cream, Pinjur, mayonnaise and parsley.
10. Serve gougères warm, along with dip.
Makes 40 gougères
