The marriage of cheese and flour is a comforting one. I love my cheese breads, pasta alfredo and most roué are improved tremendously on addition of a bit of cheese. It is no surprise that gougeres, the French cheese puff pastry is another embodiment of a happy relationship. The recipe for the choux pastry was taken from David Lebovitz whose site has a fairly simple recipe. The great thing with this creation is that it requires no equipment which may be considered mandatory for baking. Consequently, I made it a number of times in my recent sojourn in US. The kitchen was furnished with only the basic equipments and I had the opportunity to try out many cheeses; Monterey Jack, Colby and some Caerphilly for variation.
I doubled the amounts given on DL's site, used thyme in one batch (the other being plain cheese) instead of chives and on some of the plain ones, sprinkled “ Prawn Chamanthipodi” on the top in the second phase of baking. The addition of Chamanthipodi was duly appreciated by our Indian tastebuds. I had got packet of Prawn Chamanthipodi from Kottayam, so haven’t had occasion to make it at home. However, it can be easily attempted and Yummyoyummy has a recipe for it. This batch of gougeres were frozen (after cooling) in several layers of butter-paper and finally sealed in plastic. Bring them to room temperature before serving and heat in an preheated oven for about 10 minutes.
1 teaspoon thyme
1 teaspoon Chamanthipodi
1 cup Montereye Jack, Colby, Caerphilly or Grana Padano, grated