Sense of Home
Pronounced goo-jair, these beautiful, airy French cheese puffs are a good addition to a meal or an appetizer served with wine. The dough is a pate a choux, think cream puffs or profiteroles, but for gourgeres you add cheese, such as Gruyere. Years ago a friend used to bring profiteroles to all our gatherings, she would stuff them with whipped creme and they were delicious. I was so impressed and I would ask her how she made them, she always said there was nothing to it, they were simple, I never believed her. After trying these, I can say, there is nothing to it, they are simple. Though I think taking the time to carefully open and fill with whipped creme is another matter, a lesson in patience perhaps, I would likely fail.
The next morning they are delicious with a spoonful of homemade apple butter. The wonderful part of making these gourgeres, besides eating them, is that you can freeze the shaped dough, store it in a freezer bag and then pop them in the oven straight from the freezer. I froze half the batch and now I am ready for a meal or gathering another time. I will not be sharing the recipe I used here because I took the recipe from the book "Around My French Table" by Dorie Greenspan and I did not adapt it at all. The cookbook came out just last year and it is brimming with beautiful full-page photos and wonderful recipes.
See how beautiful the full page photos are? Yes, I know my cat is on my table, he has to be in the middle of the action. I have just about given up the battle, I know he is laying up there looking out the window when we are gone, now I just clean the table before eating.