The food blogging community is seriously amazing. I have made some of the best friends who understand me in a way that I would never have thought possible-especially since I haven't met the grand majority of them. But I read their posts and comments and social media posts almost every day, and I really feel that I know these incredible ladies and that they know me! Which is why I love coming together with other bloggers to celebrate when great things happen in the lives of one of our own. Today is one of those days--we're celebrating Taylor from Greens n' Chocolate as she prepares to welcome her sweet baby boy into the world with a VIRTUAL BABY SHOWER!!!
What's a gougere-you ask? It's pretty much just choux pastry (choux is the same stuff you use to make cream puffs) that's mixed with cheese. And, in this case, some delicious lightly caramelized onions (cooked down method, not the kind where you add sugar and such) are also mixed in. Which makes for the most amazing light, yet chewy, and super flavorful savory treat.
I also got to break in my new KitchenAid stand mixer making these beauties (AND use an actual piping tip for the first time), which was insanely exciting for me. Almost as exciting as the way I felt when the smell of the gougeres started wafting from the oven.
I seriously couldn't stop eating these. They're sort of irresistible. You can't help but love them--sort of like babies :) Taylor-we're so excited for you and the hubs and I know you're going to make an amazing mom, CONGRATULATIONS!!!
Check out what Taylor's other friends brought to the party!
Mrs. Olson's Kitchen-Quick Jam
Girl Versus Dough-Cheesy Polenta Bites with Blueberry Corn Relish
Fit Foodie Finds-DIY Chocolate Chip Peanut Crunch Clif Bars
Making Thyme for Health-Lemon Cupcakes with Fresh Blueberry Icing
The Cooking Actress-Caramelized Onion and Cheddar Gougères
Cookie Monster Cooking-Strawberry, Cucumber and Mozzarella Phyllo Cups
Garnish with Lemon-Mini Pavlovas with Blueberries and Kiwi
A Kitchen Addiction-Blueberry Lemon Donut Muffins
The Lemon Bowl-Blackberry Ginger Smash with Thyme
Adapted from Girl Versus Dough's "Caramelized Shallot and Smoked Gruyere Gougeres"
Makes approx. 24 gougeres.
- 7 tbsp. unsalted butter, divided
- 1/2 a sweet yellow onion, sliced thinly
- 1 cup water
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 cup all purpose flour
- 5 eggs
- 6 oz. sharp cheddar cheese, grated
- Heat oven to 450F degrees and arrange oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium skillet, over medium-low heat, combine 1 tbsp. butter and the sliced onion and cook, stirring often, until the onions are a crisp golden brown.
- In a medium saucepan over medium heat combine 6 tbsp. butter, water, salt, and pepper until the butter is melted and it comes to a simmer. Add flour and stir with a wooden spoon or rubber spatula until a ball of dough forms.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment, stir on medium speed for 1 minute to release steam from the dough.
- On medium speed beat in 1 egg at a time, not adding another until the last is fully incorporated. It may get clumpy but by the time the final egg is mixed in it will be smooth.
- Fold in caramelized onion and grated cheddar cheese.
- Use a spoon, scoop, or piping bag with a 1/2" round tip to form dollops of batter onto prepared baking sheets. The dollops should be about 1 and 1/2 inches wide and spaced about 1 inch apart.
- Bake one baking sheet on each rack (in the upper and lower thirds of the oven) and bake for 10 minutes.
- Rotate baking sheets (the sheet that was in the upper goes to the lower and vice versa) and reduce heat to 350F degrees. Bake 15-20 more minutes until the gougeres are puffy, golden brown, and just baked through. (To test-break a gougere open and if the inside is moist and not gooey then they are done. If it's still gooey let them bake a bit longer.)
- Serve warm or at room temperature! Store leftovers in an airtight container at room temperature for up to 3 days.
I want to make these again and again and again!!