January 14, 2012

Taste of Home Cheddar Gougeres

So after a long hiatus I am back to blogging. Thanks everyone for sticking with me while I recovered from being sick. I have always eaten healthy, but after being diagnosed with low potassium I have gotten much better about eating fruit and making sure that I have breakfast. I can definitely feel a difference and I have more energy than I have had in a very long time. So it's back to business as usual and a new recipe. As I've stated many times before my family loves cheese. My three year old can eat more cheese than anyone I've ever met and is often seen sneaking cheese from the refrigerator. Since my family eats such a large amount of cheese I am always looking for a new spin on ways to prepare cheese dishes and I was intrigued when the December/January issue of Taste of Home Magazine had a recipe for Cheddar Gougeres.

This recipe has 8 ingredients. It takes approximately 30 minutes of prep and 15 minutes of baking time and makes 3 dozen gougeres. All the ingredients are basic and I had no problems finding any of them at my local grocery store. This recipe was very easy to prepare. The one problem I encountered is that my gougeres did not rise as much as the photos on the webpage recipe. I would assume this is due to the dough still being slightly warm when I added the eggs, cheese, chives and garlic. Instead of letting the flour mixture sit for 5 minutes, I would suggest letting it cool completely before adding the remaining ingredients. I also found that my gougeres took longer than the 14-16 minutes suggested by the recipe. Finally, I made sure to rotate my pans halfway through the baking time to prevent burning/over browning. I followed the remainder of the recipe as written.

Three dozen is a lot of gougeres! This recipe makes more than enough to feed a crowd and would be great for a party or dinner get together. Even though my gougeres didn't rise as much as I hoped, they still turned out delicious and my two boys were big fans of this recipe. I think in the future I would modify the resting time to ensure proper puffing. Overall, a great new way to use cheese.

For the recipe go to Cheddar Gougeres.
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