Mastering the Art of French Cooking

We continue welcoming the new Oh La La line of Paris-inspired dresses today with a little taste of French cooking (don't panic, it's an easy recipe!) from Ms. Nicole Hill Gerulat. Put on your apron and enjoy!

French cuisine is by far my Number One, but I don't always have the time to make thefrench dishes I learned in school. Gougeres are a delicious favorite that don't take much time, and their cheesy flavor is irresistible!

This recipe is adapted from the Williams-Sonoma's Bride & Groom cookbook and serves 4 of your favorite culinary friends.

Ingredients:

1/2 cup water
3 T butter
3/4 c. + 2 T flour
3 eggs
1 1/3 cups Gruyere cheese
one pinch ground cayenne pepper
1/2 tsp kosher salt

Directions:

Preheat oven to 375ºF.
Line one baking sheet with parchment paper or a silpat. Prep all mise en place because you'll need to work quickly through the next steps. (Editor's Note: "mise en place" is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.)

In a medium saucepan over medium heat, bring water and butter to a boil.

Add all flour and quickly stir with wooden spoon until the mixture forms into a ball and no longer sticks to the sides. Remove the pan from the heat and quickly add the eggs, one at a time, combining each one well before adding the others.

Stir in cheese, cayenne and salt.

In a piping bag with large round tip, pipe small 1" balls onto prepared sheets, leaving 1/2" spacing between.

Bake for 20-25 minutes or until golden.

Serve warm!

Sounds delicious, right?
Give this recipe a try and then come back and tell us: How did it go?