The gourgères are, for me, the French version of our beloved Brazilian pão de queljo. They are not the same, but they are very tasty the same.
I had seen this recipe on Saveur and I have prepared it several times. Each time I have found it very easy and fast. And they come perfect.
The original recipe calls for gruyère cheese, but I admit that I have always prepared them with grated Grana. I promise that I will update this post if I do it with the gruyere cheese.
The recipe is very similar to that of cream puffs, choux pastry. But I’m not saying this to intimidate you, as I said earlier, it’s bafflingly easy to do.
I must apologize because I always forget to count how many come with this recipe. However, they are 2 flat oven pans and it is probably to have some leftover. Don’t worry that they will be consumed anyway later, at room temperature or heated (they are always excellent).
The gourgères are perfect for an aperitif as soon as they come out of the oven but, as mentioned before, they are also good at room temperature and become so perfect to take to a picnic or aperitif with friends.
Ingredients (about 20/24):
- ½ cup milk
- ½ cup water
- 3.1 oz butter
- 1/2 teaspoon of salt
- 1 cup flour
- 4 eggs
- 5 oz grated Parmesan
- Pre-heat the oven to 220 ° C.
- Line two flat oven pans with parchment paper.
- In a medium saucepan, put milk, the butter cut in pieces, salt and water. Bring to a boil on high gas.
- Add flour and mix with a wooden spoon until a soft mixture is formed. Lower the gas and cook for a few more minutes, stirring constantly, until the mixture comes off the sides of the pot. Turn off the gas.
- Using an electric mixer, add one egg at a time, making sure you have completely absorbed the previous one before adding another. Add the cheese.
- Using a 1-ounce scoop (or medium spoon) form balls as large as walnuts that you will place on the dripping pans away from one of the others at least a couple of inches.
- Lower the oven temperature to 190 ° C and bake the gourgères for about 20-25 minutes, or until lightly browned.
- Buon appetito!