The other day at work I was discussing travel with a coworker and we both found out we had been to Paris within the past year. Instantly we began discussing why we both loved it, the gardens, the museums, the freshly baked pastries. We both joked that if we knew French at all that we would move there in an instant.
I instantly brought up my Paris pics here and here on my computer and began looking back. Every morning Kyle and I would wake up early, walk down the cobblestone streets to a nearby bakery or small restaurant, grab some fresh croissants, and then take our travel guide book and hop on the metro to wherever we wanted to go that day. It was the most time we had ever spent together in our marriage, (over a week of full one on one time, yikes! Haha) and honestly it was one of the best weeks of my life, second to our honeymoon, obviously! I just think back at Paris as such a feminine and visually beautiful city, with the flower markets along the street, bakeries smelling of freshly baked breads, shops with the latest fashions, and so much appreciation for art and history.
I stumbled upon these French gougeres while flipping through Heidi Swanson's Near and Far once again, and was instantly reminded of our time in Paris. It is a flaky and airy French pastry, and although they look like biscuits they are not dense or overly buttery. Although usually made with gruyere, I opted for cheddar and some dried herbs I had on hand. Pictured are jam and butter, but I think they tasted best plain!
Cheddar and Herb Gougeres (makes 12)
slightly adapted from Near and Far
Ingredients:
- 1/3 cup water
- 1/4 cup milk
- 1/4 cup butter, sliced
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 large eggs
- 1/2 tsp. of each: basil, oregano, and thyme
- 3/4 cup shredded cheddar cheese
- 1/2 tsp. salt
Directions: Preheat oven to 425 degrees. In a medium-sized pot over high heat, combine water, milk, and butter. Once melted, add the flours. Lower heat and begin beating vigorously until a dough ball is formed. Continue beating for another minute or two, removing from the heat so dough can slightly cool before adding eggs. Once dough is cooled, about 5 minutes, beat in eggs one at a time. Continue beating until completely incorporated and dough is smooth. Next, add the majority of the cheddar cheese and the dried or fresh herbs, and mix into dough until evenly distributed.
Plop about 1 tablespoon of dough onto a greased baking sheet, leaving 2 inches of space in between each dough ball. It should make about a dozen. Top each dough ball with a light sprinkling of cheese.
Place in oven and then immediately lower temperature to 375 degrees. Bake for 25-30 minutes, or until the sides are slightly browned and pastry is puffed up into a ball. Cool slightly but serve warm!
