Parmesan Gougeres

Ingredients

1 cup (250 mL) water parmesan gougeres
1/2 cup (125 mL) shortening
1/2 tsp (2 mL) salt
1 cup (250 mL) all purpose flour
5 eggs, divided
1 cup (250 mL) parmesan cheese, grated
1 tbsp (15 mL) italian seasoning
2 tbsp (30 mL) parmesan cheese, grated

Directions

In a saucepan, bring water, shortening and salt to a boil over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves sides of saucepan and forms a ball. Remove from heat. Cool for about 2 minutes. Add 4 eggs, one at a time, beating well after each addition. Stir in 1 cup (250 mL) cheese and seasoning. Drop mixture by rounded teaspoonfuls (5 mL) onto lightly greased foil lined baking sheets. Beat remaining egg in a small bowl. Brush the top of each puff with beaten egg and then sprinkle with parmesan cheese. Bake in a 400°F (200°C) oven for 12 minutes. Reduce heat to 350 F(180°C) and bake 5 minutes longer or until the gougeres are puffed and golden brown. Serve immediately or let cool completely on wire racks.

Variations

Cheddar Gougeres

Replace 1 cup (250 mL) grated parmesan cheese with 1 1/2 cups (375 mL) shredded extra old cheddar cheese and replace seasoning with 1 tsp (5 mL) dry mustard.

Roquefort Gougeres

Replace 1 cup (250 mL) grated parmesan cheese with1 1/2 cups ( 375 mL) crumbled roquefort cheese. Omit seasoning.

Freezing and Reheating Tips:

Once the bite size gougeres are cooled completely, place them in airtight containers and freeze up to one month. Thaw them at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 350°F (180°C) oven for about 8 minutes. Serve immediately.

Makes: 50 gougeres

Preparation: 7 minutes

Cooking: 1 minute

Baking: 17 minutes

Nutrients per serving:

Calories: 45
Protein: 1.8 g
Carbohydrate: 2.1 g
Fat: 3.2 g