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Appetizers / Snacks

Gougères

Originating in Burgundy, these delicate gougères will wow any guest. These little French cheese puffs are made with Gruyère cheese and can be served before dinner, with wine, or set out at a party. Gougères especially shine when served as sandwiches. Choose your favorite deli meat, condiment, and other accompaniments, then let your guests turn the gougères into their own cocktail sandwiches.

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Ingredients

HEAT:

BEAT IN:

You can bake the gougères ahead, cool completely, then freeze for up to a month. Reheat them in a 350-degree oven until crisp, 5–10 minutes.

Instructions

Preheat oven to 425°. Line two baking sheets with parchment paper.

Heat water, milk, butter, salt, cayenne, and nutmeg in a pot over medium until boiling. Add flour and stir with a wooden spoon until dough forms a ball around spoon. Reduce heat to low; beat dough until it starts to stick slightly on bottom and sides of pan, about 2 minutes. Immediately transfer dough to a mixing bowl and let cool slightly, about 3 minutes.

Beat in eggs, with a mixer, one at a time, until fully incorporated. Stir in 1½ cups Gruyère, Parmesan, parsley, and zest. Scoop dough with a #60 scoop (about 1 Tbsp.) 1-inch apart on prepared baking sheets. Sprinkle dough mounds with remaining ½ cup Gruyère.

Bake gougères until puffed and golden, 20–25 minutes; transfer baking sheet to a rack and let cool slightly. Serve gougères warm or at room temperature.

To evaporate excess liquid, once dough forms around the spoon, stir it over low until a film forms on the pan.

To evaporate excess liquid, once dough forms around the spoon, stir it over low until a film forms on the pan.

The dough will look curdled as you add the eggs, but it will come together once you've added them all.

The dough will look curdled as you add the eggs, but it will come together once you've added them all.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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