Chive Parmesan Gougeres
These puffs are great to eat along with soups and stews.
But I also have found they are ideal for a brunch
bun with a little mayo and a slice of turkey. These will
nicely accompany the Cowboy beans recipe.
Recipe: Yields: about 40 puffs
1 1/2 cups organic whole wheat flour 1 1/2 cups water
1 cup organic butter 8 organic or pastured eggs
1 1/2 tsp. Himalayan salt or sea salt
1 cup dried chives 2 cups grated Parmesan cheese
Prepare two sheet pans with parchment paper. Preheat oven to 400 degrees.
In a large sauce pan bring water and butter to a boil. Add the flour and
salt all at once together and stir with wooden spoon until a ball forms.
Remove from heat and place on a hot pad and let rest 5 minutes.
With a hand mixer, beat the dough, as you add the eggs one at a time.
Beating well after each. Continue beating until the dough is smooth
and shiny. Add in the chives and cheese.
Drop by rounded tablespoonfuls onto the sheet pans, about 1 inch apart.
Bake for 18-20 minutes or until the tops start to brown.
Remove and cool. Enjoy!
Tip: Other dried herbs that would be good to use instead
of chives would be basil.
Fresh herbs would be basil, thyme, and savory.
Of course the yield will be according to what size you make them.
Make sure your oven temperature is on par. Otherwise these will
not bake right and will fall. I had to work at this recipe for several
times, before getting it right, so don't fret if the first time, it doesn't
work well. Try, try again....