Appetizers and Canapes

Parmesan Gougeres

Ingredients:

1 cup (250 mL) water
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) grated Parmesan cheese
1 Tbsp (15 mL) Italian seasoning
2 Tbsp (30 mL) grated Parmesan cheese  

Instructions:

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.

Makes about 50 gougeres.

Cheddar Gougeres: Replace 1 cup (250 mL) grated Parmesan cheese with 1½ 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 with 1½ 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.

Preparation: 7 minutes
Cooking: 1 minutes
Baking: 17 minutes

Nutrients per serving:

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