I was assisting Chef Adeline Borra recently while conducting a hands-on cooking class. One of the recipes Chef provided was a French cheese pastry titled “Burgundian Gougères”. Pronounced “goo/zhehr”
Gougères come from Burgundy in France. They are enjoyed as appetizers while sipping Wine. Generally, Gruyère or Comtè Cheese is used in the recipe but I decided to change things up a bit…add a little spice. Would this be considered a desecration to this famous choux pastry? Possibly, but, when your greatest critics, aka family, prefer spicy flavors, why not add a few shavings of Jalapeño to the dough.
- Now that the holidays are over and Super Bowl is approaching, I really wanted this to be a sophisticated finger food different from the usual and customary high in fat Cuisine of Football Fanatics. When one of your guests reaches for this light, airy dough of savory goodness, they will immediately pause, look down at the platter of swirly puffs and choose a few more over chips and dip. They provide a tiny taste of addictive flavor with the right amount of bite. Since my nephew grew up in New Mexico, he dribbled a few drops of hot sauce on a plate for his swirls. Ya’ just gotta love a man who takes it to the next level without any apologies.
- One can use any cheese but, for this recipe I use Monterey Jack. If you want to cut corners, using the prepackaged Jalapeño Cheese will work.
- Here’s what I did…
- I preheated the oven to 400°