Gougéres

Serve with St. Supery Cabernet Franc

These tasty little cheese puffs are a traditional accompaniment at wine tasting events in France.  For variety, I sometimes add 1/4 pound of finely diced prosciutto to the batter.  They make a wonderful treat to enjoy with the Cabernet Franc.

 1 cup water
 3 ½ ounces unsalted butter (7 tablespoons)
 1tablespoon salt
 1-¼ cups all-purpose flour (5 ounces)
 2 cups Gruyere cheese - coarsely grated
 5 large eggs
Pinch of salt
 
Preheat oven to 425 degrees                      

Combine water, butter and salt in a saucepan and bring to a boil.

Add flour all at once and stir for 2 minutes to dry out paste. Keep stirring for a few minutes to cool slightly.

Add eggs one at a time and beat until smooth. Add cheese.
Place mixture into a pastry bag with a plain tip and pipe 1-1/2 inch diameter mounds onto a parchment lined sheet pan.

Bake for 30 minutes or until lightly browned.  Serve warm or at room temperature.

Yields approximately 48 - 2" pieces