The first time I saw a recipe for gougeres I was floored. There was another way to eat butter and cheese together!!!!! Glory be. I know I’ve mentioned how we are serious cheese junkies over here. It doesn’t last long and that is always sad. What is remarkable is how long the cheese I used for this recipe lasted in our house. Granted we were out of town for a day but still I’m sure the cheese fairy would have found the time to devour this before I got the chance to make anything with it.
I love having friends over to our house and cooking for them. Something about this is so full of fun and delight. I often use these get togethers to try out a new dessert that would be too plentiful for 2 people to enjoy. For the past couple of years we’ve hosted friends over before we jaunt over to a Haunted Forest nearby for an evening of terror. Each year I always make my Pumpkin Whoopie Pies which are always gone in a flash served with steaming mugs of cider. This year I wanted to add a savory option and figured it was the perfect time to try making gougeres. I hemmed and hawed for a few days about what flour to use to try these babies out. I finally settled on coconut flour mostly because in a way the recipe reminds of of a macaroon what with the butter and eggs.
I very lightly adapted this recipe from TheKitchn, the real change was just that I used coconut flour and a cheddar/gruyere blend.
- 1 cup water
- 8 TBS unsalted butter
- ½ tsp salt
- 1 cup coconut flour
- 4 eggs, beaten
- 1½ cup gruyere/cheddar blend, shredded
- Prepare a cookie sheet with parchment paper or silpat.
- Preheat oven to 450F.
- In a saucepan bring water, butter, and salt to boil.
- Off heat stir in the coconut flour, this will absorb the liquid rapidly, stir to mix.
- Return pan to heat and cook about 4 minutes, stirring so flour doesn't toast too much.
- Transfer flour mixture to a stand mixer with paddle attachment. Beat for 1 minute.
- Slowly add the eggs, beating continuously.
- Add the cheese, scraping down the sides of the bowl as needed.
- Using an ice cream scoop portion out the dough on a cookie sheet, about 1 inch apart.
- Bake for 5 minutes. Turn heat down to 350F and bake 20-25 minutes, rotating once.