|Look at those Nooks & Crannies|
Cheddar Gourgeres (Adapted from Food & Wine)
1 stick butter
1 c water
1 c flour
1/2 t salt (kosher)
1 t smokey paprika
1 c cheddar cheese (white), grated
Combine butter and water in a small saucepan. Remove from heat when butter is melted. Whisk in flour, salt, and paprika. Whisk until smooth. Let cool slightly.
Add to a mixer. Add 1 egg at a time and make sure that you mix each egg well. (It is at this point that you think this will not work. The dough will almost look curdled but have no fear it comes together).
|See looks a little separated|
|But it comes together nice and smooth|
These freeze great. You just need to reheat them to crisp them up again before serving. This recipe makes a much larger gourgere than other recipes that I've made. You can definitely make them more of a bitesize serving by using a teaspoon scoop. You will have to bake them less and you will not have to pierce them to let the steam out. Other recipes I've used, you mix the eggs in with a wooden spoon and it seems like they will never incorporate. I think this was an easier method.