Profiteroles/Gougeres

Fresh from the oven: profiteroles, can be eaten just as they are or stuffed with just about any filling you can imagine. They also freeze wonderfully and re-crisp easily in the oven. I prefer to re-crisp them even when serving the same day.

Tiny ham stuffed gougeres make a fantastic appetizer.




INGREDIENTS:
1 Cup finely grated Swiss or Gruyere cheese
1 C water
5 T butter
1 tsp. salt
1/4 tsp. freshly ground pepper
1 C AP flour
5 Large eggs
Special tools: a 40, 70 or 100 cookie scoop
I like to use a 40 scoop if filling or use 100 to serve all by themselves. I almost always double the recipe for a party . . . you will get 24 sandwich size from a single batch. I bake more and fill with a variety of fillings.

PREPARATION:
Preheat oven to 425 degrees and grate the cheese. In a medium sauce pan heat the water, butter, salt, and pepper over medium high heat and bring to a boil. When butter is completely melted, remove from the heat and add all the flour to this mixture in a stand up mixer bowl. If you don't have a stand up mixer, you can mix right in the pan with a wooden spoon, but be ready for a workout!
Beat on medium high with your paddle attachment until the dough leaves the side of the pan. The texture should somewhat resemble mashed potatoes.
Add the cheese and beat until incorporated. Beat in 4 of the eggs, ONE AT A TIME, until each is absorbed by the dough. Continue to beat until the dough is shiny, smooth and when pinched between finger and thumb, it will stretch.
Scoop onto a parchment lined baking sheet. Beat the last egg with 1/2 T. water and brush the tops of the uncooked puffs.
Bake in the upper third of the oven for about 20 minutes an golden brown. You can tap them to test doneness, they should sound hollow. Remove from the oven and serve or store air tight or freeze in baggies to re-crisp and serve later.

To Re-Crisp: Preheat oven to 350 degrees, place on a parchment lined baking sheet, heat 3-5 minutes if room temperature or 5-8 if frozen. Check for crispness often during reheating as ovens may vary.

Slice 3/4 of the way through with a serrated knife and fill with you favorite sandwich pairings. Here are a few I enjoy: ham with spicy mustard aioli, roast beef with sundried tomato aioli, chicken salad, curried chicken salad, turkey with lemon arugula mayonnaise. You can also switch the cheese to 1 1/2 C Parmesan and play with the seasonings as well, adding curry powder, garlic powder and nutmeg. NOT ALL AT THE SAME TIME THOUGH!