I decided to make Gougères with beer. Gougères is a puff pastry with cheese made with Pâte à Choux pastry dough which is the same dough used to make cream puffs.
It’s really easy to make and the recipe yields 30 medium size cheese puffs, enough to serve approximately 4-6 or more if you will be serving a couple of other snacks as well.
I made my recipe with whole wheat flour to fit into our alternative ingredients for grampy’s diet. I used Guinness stout beer and Gruyère cheese for their bold flavors. Even though the ingredients are strong flavors they each have a nuttiness and richness that blended well together.
If you like milder flavors you can use a mild lager beer and cheddar cheese or just make a traditional Pâte à Choux for Gougères and add your favorite cheese and maybe some bacon – YUM!. The possibilities are endless with this recipe.
- 1 cup Guinness stout beer
- 8 TBLS. butter
- 1½ tsp. salt
- 1 cup (-2 TBLS.) whole wheat flour (or use AP flour)
- 3-4 large eggs
- ¾ cup Gruyère grated
- dash of cayenne pepper to taste
- Preheat oven to 425.
- In a large saucepan add the beer, butter and salt and bring to a simmer (not to burn the beer) and when the butter is melted. Remove the pan from the heat and then add in all the flour and stir vigorously with a wooden spoon until the mixture comes together away from the sides of the pan and forms a ball.
- Return the pan to the heat and continue stirring the dough for about 30-45 seconds for some of the moisture to evaporate.
- With the wooden spoon stir in one egg at a time - vigorously stirring each addition so that the dough becomes silky and smooth. Only add in the next egg when the previous egg has been well combined.
- Usually 3 eggs is sufficient, however if you are using small eggs you may need to add the 4th egg.
- The dough should be smooth and glossy. Add in the grated cheese and cayenne pepper stirring just until blended into dough.
- If you have a pastry bag you can pipe the dough onto parchment lined cookie sheets. I use a tablespoon size cookie scoop and it works perfectly.
- Brush the tops of each puff with egg wash. Bake at 425 degrees for 15 minutes. Reduce oven temp to 375 and bake additional 15-20 minutes.
- Allow the puffs to cool on the cookie sheets to allow the moisture to evaporate. After you turn off the oven you can leave them in there with the door open for about 15 minutes.
- Just before serving add additional shredded cheese on top of the puffs and put under broiler for a few seconds just until cheese melts.
It’s the BIG Basketball season for the next several weeks and we’ll need snacks while watching the games. The Gougère beer and cheese puffs are a hearty snack that the guys will like.
These definitely are not the ‘ladies who lunch’ light and airy dessert cream puffs. Although you can make those as well for the celebration after the game!
Thank you to the hosts of Get Your Chef On Jen at Four Marrs One Venus and Julie at White Lights On Wednesday.