Garlic and Chive Gougères

THEY WORKED.

Garlic and Chive Gougères / Bev Cooks

The gougères that I was having a mammoth anxiety attack over before I even started making them. THEY WORKED!

What’s a gougère? It’s a French cheese puff! A pastry of sorts. Savory. Life giving.

And you know, I don’t know why I was so sissified to make them. They’re actually quite easy. You just need focus (aka: don’t drink rosé whilst making), elbow grease (unless you have a paddle attachment thingy on a bawdaw standing mixer, which I don’t), and a positive attitude about where your life is headed (aka: it’s okay if they’re rustic and knobby because you don’t have a piping bag and you didn’t want to snip your VERY LAST large plastic baggie.)

You got this.

Garlic and Chive Gougères / Bev Cooks

So, the veeeeery first (and only!) time I’ve eaten a gougère, it was on my trip last fall to Washington wine country. Remember that? When I slept in a yurt and drank all the wine with the coyotes in the middle of the night on a vineyard and almost died? Right.

We’d moved from the country to the city of Walla Walla, and the morning that we were headed home, we had just enough to time to pop into this quaint, but popular bakery/coffee shop. The gal that I was with was a food writer in NYC (I was like WHATEVER NO BIG DEAL I’m a food blogger, so there.), and as we approached the shiny glass pastry counter, she chirped, “Oh! Gougères! We’ve got to get one.” It was this puffy, golden brown blob of crispy cheese bliss. We sat down to this tiny puff on a plate between us, and she began to pull it apart, revealing perfect cheese-scented steam, surprising pockets of air, and glossy cheese creating tiny peaks inside the pastry. HI, DEAD.

I remember she said to me, “These take a little bit of skill, but you should give them a go on your blog!”

I said, “Your face takes a little bit of skill.”

I didn’t say that.

Garlic and Chive Gougères / Bev Cooks

But I did! AND THEY WORKED. Even with my risky tweak, they worked.

I studied two different recipes, and met them somewhere in the middle, with a splash of Bev. (<–not sure why I said it like that.)

My tweak? Sautéed garlic in butter. But, REAL butter. No fake, alien tubby stuff that tastes like motor oil. This is a FRENCH RECIPE, for crying out loud. Get the real stuff. Or else I’ll come after you.

Garlic and Chive Gougères / Bev Cooks

So you basically make a dough. A French dough. It’s a mix of milk, water, flour, and the sautéed garlic in butter.

THEEEEN you let it cool, because once you add those eggs (one at a time!), you don’t want them to scramble, yo. You want a silky, luscious shiny dough that you’ll pet and call Frank. Or, Franceaux.

Garlic and Chive Gougères / Bev Cooks

Look at that! I was sobbing at this point.

Garlic and Chive Gougères / Bev Cooks

Then you viciously throw in the cheeses and the chives.

There are A.LOT. of variations and recipes out there. But I felt like the most common cheese used was gruyère, so in it went. Along with parmesan because I live on the edge.

Garlic and Chive Gougères / Bev Cooks

NOW, you can either pipe them, or dollop! I watched David Lebovitz dollop them in his Stories a couple of weeks ago, which gave me dolloping strength and confidence. “I HAVE CONFIDENCE IN SUNSHIIIINE. I HAVE CONFIDENCE IN RAAAAIN. I HAVE CONFIDENCE THAT THESE DOLLOPS WILL TURN OUT OKAY AND NOT LOOK TOO HORRIBLY JANK.” I think that’s the way the song goes.

Garlic and Chive Gougères / Bev Cooks

Ha-BOOM.

Puffed. Crispy. Airy. Cheesy. Golden Brown.

And then there are the gougères!

Garlic and Chive Gougères / Bev Cooks

The craziest thing happened. As soon as I picked them up, my hands and arms shrank and reverted to those of a four year old!

Just kidding these are Nat’s hands.

You must absolutely make these! My version is pretty straight forward, but with the added tweak of sautéed garlic, two cheeses, and chives.

AND YOU KNOW WHAT, there is a tip in a lot of recipes that says to pock them close to the end of baking time, so I tried that with about five of them. And they deflated! Maybe I don’t have the touch just yet. But I’ll say, not poking worked for me. But you do you. Poke them if you want. First on Facebook, then with a toothpick.

Also, I think next time I’ll pipe them! Just to experience both kinds. I really dig the look of knobby rustic, but I’m curious to know what piping would do. What Peter Piper with his pickled peppers would do.

Garlic and Chive Gougères / Bev Cooks

Seriously, your new go-to life snack.

Garlic and Chive Gougères
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Recipe Image

Ingredients

  • 4 Tbs. real butter
  • 3 garlic cloves, minced
  • 1/2 cup milk
  • 1/2 cup water
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/2 cup grated gruyere
  • 1/2 cup grated parmesan
  • 1 Tbs. chives

Instructions

  1. Preheat oven to 425. Line two large baking sheets with parchment paper.
  2. In a medium pot, melt the butter over medium heat. Once the butter is foaming, add the minced garlic and sauté for about 30 seconds, until the garlic is fragrant. Add the milk, water and salt. Bring to a light boil. Turn off the heat and add flour at once, vigorously stirring with a wooden spoon, until it forms a ball of dough. The dough might form a light crust on the bottom, and that’s fine! Keep stirring until it’s a smooth ball.
  3. Transfer the dough to a large mixing bowl, and let cool a few minutes. Then, add each egg, one at a time, stirring again with a strong arm until the egg is completely incorporated into the dough. It might look lumpy at first, but the more you stir, the glossier the dough will get.
  4. Add the chives, along with the parmesan, and half of the gruyere. Stir again, incorporating the cheese into the shiny dough.
  5. Take a spoon and dollop about a Tbs. of dough on the parchment paper. Spacing each one two inches apart, keep dolloping until you have two pans of little puffs. Sprinkle the remaining gruyere over each puff.
  6. Slide each pan into an oven, and immediately turn the heat down to 375. Bake for 12 minutes, then flip the pans (if they’re on upper and lower racks), and bake another 12 minutes, or until puffed and golden brown.
  7. Serve immediately!
  8. Makes around 30 gougères!
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http://bevcooks.com/2018/04/garlic-and-chive-gougeres/

Garlic and Chive Gougères / Bev Cooks

THEY WORKED.

(This post is definitely in partnership with Real Butter. But as always, all ramblings and butter slurpings are totally my own. We coo?)

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15 Responses to Garlic and Chive Gougères

  1. Emily of The Three Bite Rule April 17, 2018 at 10:49 am #
    these look delightful and delicious! I appreciate knowing everyone has something they're hesitant to make! Well done!
  2. Darcy April 17, 2018 at 11:48 am #
    YAY for real butter! We are beef cattle ranchers, but we are snobby when it comes to real butter and good cheese. :) Thanks for supporting the dairy industry!
  3. Denise April 17, 2018 at 12:38 pm #
    I have confidence that spring will come again and that I can’t wait to make these! Besides which you see I have confidence in me!
  4. The Modern Proper April 17, 2018 at 11:50 pm #
    These look so good, I'll have to try them for my next get together. Please let us know how piping works out!
  5. Lauren April 18, 2018 at 7:01 am #
    Yum I’m definitely trying these, thank you!
  6. Christina April 18, 2018 at 7:04 am #
    Yes, gougeres!! I first tried these a couple of months ago and they definitely ARE the best snack / appetiser / accompaniment to alcoholic beverages. I've also tried making them and you're right - they aren't as tricky as one might think! I used a lightly-greased mini muffin pan (just scoop little spoonfuls of the mixture in) and it worked a treat to get the little guys all the same size and achieve uniform puffiness. The recipe I used is gluten-free due to using tapioca flour/startch instead of regular flour, which gives the gougeres an extra silky, stretchy texture on the inside, a bit like mozzarella. I really want to try regular gougeres now, especially with your idea of adding garlic. YUM.
  7. Jennifer Northam April 18, 2018 at 5:48 pm #
    Colville St. Patisserie is my favorite treat, for all things sweet and/or savory (who am I kidding, always AND). Having a French bakery in town has made my life so much better. I'm so glad you were inspired - they look gorgeous. Gorgeous Gourgeres. My new band name?
  8. Nancy April 18, 2018 at 9:16 pm #
    I was laughing out loud when you said “Your face takes a little bit of skill.” OMG, you're so funny! And then the part about the hands of a 4 year old. LMAO. I want some of what you're on :). The GOUGÈRES are beautiful, btw!
  9. Amanda April 19, 2018 at 10:50 am #
    BEV!!!!! These look so good. I am currently not eating gluten or cheese but HAHAHA I'm going to make these.
  10. Varsha verma April 20, 2018 at 3:24 am #
    wow amazing recipe....sure gonna try this
  11. Nathaniel Bassey April 22, 2018 at 11:31 pm #
    Nice write up about GARLIC AND CHIVE. thanks bevcooks. beautiful blog by the way.
  12. SA HIpHop May 11, 2018 at 2:00 am #
    must try this,
  13. SA HIpHop May 11, 2018 at 2:01 am #
    amazing
  14. Global Hiphop May 11, 2018 at 2:03 am #
    interesting!
  15. Cassper Nyovest May 27, 2018 at 3:32 pm #
    Different Recipes, I would love to try this out with my girl friend

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