Gougeres

Our friend recently told us how much he enjoyed eating at Eleven Madison Park, one of Danny Meyer's famous restaurants. When we think of Eleven Madison, our first thought is the delicious gougeres that we were served in lieu of bread on our last visit (which sadly was some time ago).

Rick excitedly suggested trying to make them "ourselves" at home. Hiroko's reply was "WHO will make them?" Of course, we knew the answer... Rick went to buy the cheese and Hiroko whipped up the choux...

Gougeres

makes about 20

1/2 cup water

2 tablespoons butter

1/4 teaspoon salt

3/4 cup all-purpose flour

2 eggs

1/2 cup or more freshly grated Gruyere, or sharp Cheddar cheese

1/2 cup or more freshly grated Parmesan cheese

Preheat the oven to 425F.

Combine the water, butter, and salt in a saucepan; turn the heat to medium high and bring to a boil. Cook, stiring, until the butter melts. Lower the heat, and add the flour all at once and cook, stiring constantly, until the dough holds together in a ball, about 5 mintues.

Remove from the heat, and add the eggs one at a time, beating hard after each addition. Beat the mixture until the dough is glossy, about 3~4 minutes. (This is a little bit of work if you are mixing by hands.)

Using a melon scoop or a teaspoon, drop the mixture onto the baking sheet and bake until light brown, about 15 minutes.