Beer and Cheddar Cheese Gougeres

in Appetizers, Sides

Beer and Cheddar Cheese Gougeres // www.acozykitchen.com

My dad was in town for a few days and even though he bosses me around, wakes up way too early and always tells me my car needs to be cleaned, I had the best time ever. Living across the country from my parents is hard. When I see them, I see them differently, and after they leave I always tend to think a lot about my childhood.

My dad and I have always baked together. It’s the thing we share. My dad isn’t a pro-baker or anything like that—he does it strictly as a hobby, and for many years it was his favorite hobby. A few years ago, over a holiday break, my dad and I spent two days baking gougeres. We had no idea what we were doing, but we followed a bunch of recipes, tweaked a bunch of stuff and after two days we finally ended up with a batch we deemed totally perfect.

After my dad left town all I wanted to do was make something that felt familiar and something that reminded me of the man who taught me to how to change a tire and the man who taught me the value of never quitting.

Beer and Cheddar Cheese Gougeres // www.acozykitchen.com

Gougeres are made from pate a choux. If you’ve never made it before you may think it’s a weird and wrong.

The recipe begins by cooking butter with water, flour, and in this case, beer. And then you mix in eggs–even though they might not feel like they can actually be incorporated into the dough. They eventually do.

Beer and Cheddar Cheese Gougeres // www.acozykitchen.com

Beer and Cheddar Cheese Gougeres // www.acozykitchen.com

This batter has the ability to swing to the savory or sweet side. Profiteroles and eclairs both use the pate a choux.

This savory version is special. These little things…they’re just a tad bit yeast-y from the beer. The beer flavor isn’t super strong. I made them twice – once with a saison by Modern Times and the second time using a pilsner.

Beer and Cheddar Cheese Gougeres // www.acozykitchen.com

Saisons are Belgium farmhouse ales that are usually made with coriander and orange peel. And saisons usually have kind of a pleasantly funky flavor to them. For this baking situation, I found the saison to work best. The pilsner was a bit too subtle for my taste, but really I’m not sure you can go wrong because, well, there’s cheese. And cheese makes everything better. We all know this.

After Josh ate a few he gave these gougeres the best compliment ever, which was, “these things taste like Cheez-Its!”

Beer and Cheddar Cheese Gougeres // www.acozykitchen.com

Beer and Cheese Gougeres

Print this recipe!

Gourgeres:
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup, plus 3 tablespoons, water
1/2 cup beer (I used a saison and pilsner)
1 1/2 teaspoons salt
5 ounces all-purpose flour
5 large eggs
1 cup finely shredded sharp white cheddar cheese
Freshly ground pepper

Egg wash:
1 large egg
1 tablespoon milk
Pinch salt

1. Preheat the oven for 400 degrees F. Line two baking sheets with parchment paper and set aside.

2. In a medium saucepan, combine the butter, water, beer and salt and bring to a slight boil. Once the mixture reaches the boil, immediately turn the heat off and pour in the flour; vigorously stir with a wooden spoon until a dough forms. Continue mixing until the dough dries out and pulls away from the pan, about 2 minutes.

3. Transfer the dough into a bowl, allowing it to cool, slightly, for 2 minutes. In a small bowl, crack in one egg, being sure to remove any shells that might have fallen in. Pour the egg into the dough and mix—at first, the dough may seem too wet for the egg to incorporate, just keep going—it’ll eventually come together. Repeat with the remaining 4 eggs. The dough should appear shiny, smooth and should fall back on itself, creating ribbons when you lift the wooden spoon. Lastly, stir in the finely grated cheese.

4. You have two options here: In the past, I’ve always transferred the dough to a piping bag fitted with 1/2-inch tip and piped out tablespoon-size mounds onto the baking sheet, spacing them about 1-inch apart. On this particular day I wanted to go an easier route and used a 2-inch ice cream scooper, spacing the mounds of dough about 1-inch apart. (Some of the mounds were less than perfect so I used my finger to make the tops to look a bit more perfect.)

5. In a small bowl, whisk together the egg wash ingredients: large egg, milk and salt. Lightly brush the tops of each gougeres with the egg wash and then sprinkle each one with a dash of freshly ground pepper.

6. Transfer to the oven and bake for 15-20 minutes, or until lightly golden brown. Decrease the oven’s heat to 350 degrees F and open the oven so it sits ajar; bake for an additional 10 minutes. (This step will help dry out the gougeres a bit.) Another note: if your gougers are bigger in size than mine, you may need to bake them for more time. Serve warm.

Makes 2 dozen small gourgeres

{ 31 comments… read them below or add one }

Belinda@themoonblushbaker February 10, 2014 at 1:27 am

I also made choux today for my blog too! But I made a sweet verison caramel. I find it really warming to find you enjoy baking with your dad. My dad is not a baker too but he finds the time to try and help with my baking; he is growing veggies and fruits I can cook for him. Such a lovely recipe and with such humble roots.

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Elisa @ Insalata di Sillabe February 10, 2014 at 3:58 am

I go crazy for anything resembling savory tarts and these little cheesy puffs can definitely be put in that category, in my opinion! I love the presence of beer too, since I don’t use it much when cooking!

xo, Elisa

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Liz @ Tip Top Shape February 10, 2014 at 5:53 am

I’ve never heard of gougeres before, but based off these pictures they are all I want to eat now!

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Katrina @ Warm Vanilla Sugar February 10, 2014 at 6:30 am

These sound so good!! Loving this flavour!

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Stacey February 10, 2014 at 8:43 am

I’m glad you enjoyed your visit with your dad! Super fun that you guys baked together. I’m pretty sure beer and cheese are food groups, so these are perfect.

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Ryan February 10, 2014 at 8:57 am

Tastes like cheez-its?? Oooh I am soooo making these!

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Ash February 10, 2014 at 9:31 am

They look fantastic. I’m pinning this for later baking. Cheese really does make everything better; it’s a fact of life.

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Prudy February 10, 2014 at 10:13 am

I’ve made pate a choux a bazillion times for cream puffs and eclairs, never once thinking about making them savory. Brilliant! I think I’ll be making these and serving them with a big bowl of chili… They sound lovely, and if they really do taste like cheez-its, my son will be singing your praises!! :-) Love this.

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Nicole ~ Cooking for Keeps February 10, 2014 at 11:05 am

Thanks goodness for Dads, right? :) These look positively scrumptious, and the fact that they taste like Cheez-Its, well, I think I’m in love.

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dishing up the dirt February 10, 2014 at 11:18 am

Dads are the best!!! This recipe sound fantastic. Love it!

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dervla February 10, 2014 at 11:20 am

ha, he gets up way too early! Love that. This recipe sounds like the culmination of all of my comfort food desires. Do you break in half and butter them?

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Adrianna Adarme February 10, 2014 at 1:36 pm

5:45am to be exact. And is like ready to conquer the world/drink coffee/go work out. I love the idea of buttering them, though I dipped these in some soup!

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Jen @ Fresh from the... February 10, 2014 at 11:38 am

Mmmmm those look super yummy! Cheese is always a winner in my book!

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Marie @ Little Kitchie February 10, 2014 at 12:41 pm

Tasting like Cheez Its is definitely a win! Love these!

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Sweetoothmum February 10, 2014 at 1:33 pm

Can I skip the beer and what’s to substitute? Thanks!

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Adrianna Adarme February 10, 2014 at 1:35 pm

I created this recipe specifically using beer so I’m afraid it’s not an easy substitute. You should be able to use just 1 cup of water and that’s it but I feel like it might not work. I can’t be sure since I didn’t test it that way and gougeres can be a little fickle.

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Sweetoothmum February 10, 2014 at 1:39 pm

Got it. Thanks for your reply!

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Taylor @ greens & chocolate February 10, 2014 at 1:53 pm

What a fun bond you and your dad share! I’ve never heard of gougeres but if they taste like Cheez-it’s…I’m in!

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SeattleDee February 10, 2014 at 8:17 pm

Never thought to add beer to gougeres – brilliant! I can’t wait to try a batch, maybe toss in a sprinkle of minced chives just for fun. I’ll toast you and your Dad as I enjoy these perfect little bites.

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Michelle February 10, 2014 at 8:44 pm

You had me at beer cheese. Dad memories are the best.

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Stefanie | One Savvy Lady February 10, 2014 at 8:55 pm

I’ve never tried gougeres, but your recipe definitely convinced me to try it. It’s extra special knowing this was something you and your dad created together!

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Francesca February 10, 2014 at 11:53 pm

Sounds weird and backwards, but looks great!

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Adrianna Adarme February 11, 2014 at 8:42 am

Haha. Exactly!

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Alicia February 11, 2014 at 4:40 am

These sound delicious! Bet they would be great with a hot bowl of chili!

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cheri February 11, 2014 at 8:11 am

Beautiful story. Beer and cheese, sounds good!

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joelle (on a pink typewriter) February 11, 2014 at 10:23 am

These look fantastic! I have been on a cheese bender the past two weeks.

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Sophie February 11, 2014 at 10:34 am

These are just darling! The beer and cheese combination = YESSS. Love the stories about your dad. Parents are exasperating and also so awesome/my best pals.

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Laura @ Laura's Culinary Adventures February 11, 2014 at 12:30 pm

I’m certain these taste better than cheez-its!

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Laura (Tutti Dolci) February 11, 2014 at 11:13 pm

These look so good, but who could say no to beer and cheddar?!

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Alanna February 12, 2014 at 12:03 pm

I love gougeres, and these do indeed look perfect! Your words about your dad are so sweet – I love that you bake together. Beautiful photos, as always, Adrianna!

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Drink February 17, 2014 at 7:43 am

Thank You For Sharing
I Support You
I Love german beer

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