Gougeres

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by Heather Harris-Brady

By the time you read this it will be Fat Tuesday. Since no one really needs another recipe for beignets or cajun shrimp, I’m taking a different route. These gougeres would be right at home as part of a Mardi Gras celebration. They are a terrific and somewhat unusual cocktail nibble.

You can make the dough up ahead of time. Scoop it onto cookie sheets as the guests arrive. They’ll be light as air and piping hot just as you finish mixing the last drink. While gruyere is traditional, you can mix in a cup of any grated cheese.

Gougeres, Makes about 20-22 cocktail size puff

Follow my pate a choux recipe here, and as you take the dough off the heat stir in:

1 c. grated cheese

1/2 t. ground red pepper

Preheat the oven to 400 degrees (or 375 convection). Drop walnut-sized scoops of dough onto lightly greased cookie sheets.
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When they are completely puffed and very lightweight, remove them from the oven and serve immediately.

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