Anticiplate

Gougere is just a fancy word for cheese puff. Unfortunately, the Cheetos brand destroyed that word for us Americans, so we revert to that fancy word that nobody can say or understand.  A gougere is a savory pastry made with Gruyere cheese that is traditionally stuffed and served as an appetizer for a cocktail party. They are supposed to be light and airy. Crispy on the outside and almost hollow on the inside. Mine were nothing of the sort. Actually, they were more just like little biscuits with cheese oozing out of them. Who cares. They tasted amazing, and they were gobbled up as fast as they were put out on the tray. I do need to work on my pate a choux skills though.

Prep time: 5 minutes

Cook time: 45 minutes

Makes 25 gougeres

*Adapted from The Zuni Cafe Cookbook

1 c. water

3 tbsp. unsalted butter

1 tsp. kosher salt

1 c. all purpose flour

4 large eggs, cold

3/4 tsp. cracked black pepper

1/2 c. gruyere, cut into 1/4 inch cubes

10 -12 bacon slices

Arugula (about 1 c.)

1 c. pickled sliced onions, drained

To Start: Preheat oven to 400 degrees. In a large sauce pan, bring the water, butter, and salt to a simmer over medium heat. Add the flour and whisk vigourously until the mixtures forms a mass and detaches itself from the side of the pot. Reduce heat to low and continue to whisk until the dough is stiff and shiny, about 2 minutes. Remove from the heat, and add in the eggs, one at a time, beating thouroughly with a wooden spoon, until they are incorporated into the dough. Repeat. Add the pepper and gruyere.

Use a spoon to scoop out heaping tablespoons of batter on a parchment-lined baking sheet. Bake until golden brown and firm, about 25-30 minutes.

Meanwhile, cut the bacon into 2 inch pieces and panfry to your taste. Drain on paper towels.

To serve the gougeres, remove them warm from the oven and split them open. Stuff them with the bacon, arugula, and a few slices of the pickled onions. Serve immediately.