Make it. Eat it. Love it.
I love popovers. It all started at Neiman Marcus in Miami. The restaurant there would serve fresh warm popovers with strawberry butter before your meal. They were good. Really, really good. The crunchy outside puffed up with the almost hollow airy inside, my mouth is watering just writing about them.
These gougeres remind me of my beloved popovers. They too are a hollow roll made out of an egg batter that puff up with air while cooked.
The wonderful thing about gougeres are they are bite sized and perfect for entertaining.
My friend Katherine and her husband were having a cocktail party and I made these to bring along. The recipe is from Martha Stewart and I hardly made any changes to it, I mean it’s a Martha Stewart recipe, why would you change it?
These savory puffs of dough that are dotted in scallions have a wonderful hint of lemon that brings another layer of flavor. They are simple to make and the recipe makes enough to serve a small group. If not using all the dough you can freeze in an airtight container for up to a month.
Ingredients (makes about 60)
6 tablespoons butter
1 teaspoon salt
Zest of 1 lemon
3 scallions, finely chopped
Preheat oven to 400F.
In a heavy pot, bring 1 cup water, butter, salt, to a boil and boil until butter has melted.
Remove from heat and stir in flour.
Return to burner and cook, stirring constantly until mixture comes together and pulls away from the pan, about 2 minutes.
Remove pot from heat and beat in 4 eggs, 1 at a time with a wooden spoon.
When eggs are incorporated and smooth, stir in zest and scallions.
Transfer dough to a piping bag, and cut a 1/2-inch opening.
Pipe 1-inch rounds onto baking sheets lined with parchment paper.
Whisk together remaining egg and 1 teaspoon water in a small bowl and lightly brush on top of each puff.
Bake until lightly golden brown, about 20 minutes.