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Gougéres, Lemons and Anchovies Style

October 22, 2010

I had my heart set on an entirely different post for today but the cold, rainy weather stomped on my plans.  Who wants to read about a cold salad, no matter how good it is or how interesting the background story may be (at least in my mind), when it’s wet outside and all you want to do is curl up in front of the fire.  I’ll save that post for another day.

I decided to make something warm but leftovers in the refrigerator took dessert, a big pot of soup or a hearty main dish out of the equation.  Instead, I opted for these gougéres.  Cheese puffs are easy to make (so I say after conquering my gougére fear) and they are a nice accompaniment to wine before dinner.

But I tried something different today.  In addition to gruyére cheese, I also threw in some chopped olives and anchovies for a more savory punch.  I realize that the inclusion of anchovies may not earn these a spot on your must-try list but I assure you, they’re quite good.  After being teased by the cheesy, anchovy aromas coming out of the oven, the first bite will not disappoint.

The crispy puffs lead the way for the sharp nuttiness of the gruyére then take your taste buds for a salty spin.  Not too salty, though.  Just enough to get a hint of the marinated olives and anchovies.  The two don’t overpower at all but you know you’re enjoying a different kind of gougére when you bite into these.

So would you try them?  I encourage you to.  If not, omitting the anchovies and substituting sun-dried tomatoes would work, too.

By the way, you still have a chance to win my giveaway here.  It’s been good to learn what people like (or dislike) about this blog.  Someone recommended no more anchovy recipes and that made me smile.  I think that would be a hopeless goal for me, don’t you think? 🙂  Still, I have appreciated everyone’s comments and suggestions.  My request for your input was not meant to be a catalyst for a major shift in my blogging style but more to find out how to better organize my recipe lineup.

Positive feedback and constructive criticism will always be welcome here and I want you to know that having you for an audience has been the best part about having this blog.  So drop by my giveaway while there’s still time!  I’ll be accepting comments until October 24.

Olive and Anchovy Gougéres

Adapted from:  Williams-Sonoma’s Savoring Appetizers

  • 1 cup all-purpose flour
  • 1 cup water
  • 5 tablespoons unsalted butter, cut into small pieces
  • 4 eggs
  • 3 tablespoons finely diced gruyére (won’t hurt to add 1 tbsp more if omitting other additions)
  • 4 oil-packed anchovy fillets, drained, patted dry and diced
  • 5 oil-cured black olives, pitted and chopped (I used more)
  • 1 clove garlic, finely chopped

Preheat your oven to 400ºF.  Line two baking sheets with parchment paper.

For the choux pastry, sift the flour into a bowl and set aside.  Pour water into a medium saucepan, add butter and bring to a boil.  Stir to make sure the butter has melted before the mixture comes to a boil.

Reduce your heat to medium and add the flour. Stir with a wooden spoon until the flour stops clinging to the sides of the pan and starts to form a ball around the spatula.  This will take 30-40 seconds.  The goal is also to evaporate as much water as possible without scorching the pastry.  Remove from heat, transfer the pastry to another bowl and allow to cool for three minutes.

Add the eggs one at a time to the pastry.  Stir the mixture until the egg has blended completely with the pastry before adding the next one.

Fold the cheese, olives, anchovies, and garlic into the pastry.  Use two spoons to form about 1 1/4 inch round balls and drop on the parchment-lined baking sheet.  You will get between 25-30 puffs.

Bake the puffs for about twenty minutes or until golden brown.  Turn off the heat and leave the oven door ajar for 5-10 minutes to finish the puffs.  This will help to avoid soft puffs.

Transfer the puffs to a basket and serve at once.

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28 Comments leave one →
  1. October 22, 2010 5:33 PM

    they look so light and yummy! and i love the basket too 🙂

  2. October 22, 2010 7:01 PM

    you’ve inspired me to make my own gougeres! with sharp cheddar. and blue cheese. maybe goat cheese. no anchovies though 😉

    • October 22, 2010 11:25 PM

      Ooh, I like the idea of mixing cheeses in the gougeres. Totally understand about skipping the anchovies. 🙂

  3. October 22, 2010 8:54 PM

    delicious puffs never had with anchovies

  4. October 22, 2010 9:17 PM

    These are just beautiful. You have such skill with the camera (and in the kitchen, of course) I loved how you arranged your gougeres spilling out of that basket. You made me want to spread out a blanket and enjoy a fall picnic. Thank you for sharing, and for your kind words on my blog.

  5. October 22, 2010 9:29 PM

    Oh boy! Do these look amazing! I need to try these soon. Can i stop by and get some?

  6. October 22, 2010 10:03 PM

    I love this. The addition of anchovies sounds amazing! I bet capers would be good in there, too. 🙂

  7. October 22, 2010 10:25 PM

    excellent recipe! 😀

  8. October 22, 2010 11:04 PM

    your photos are beautiful! I love gougeres with a glass of wine…Theresa

  9. October 23, 2010 1:55 AM

    These amuse-guele with your personal touch are great !! Could you send me 50 via Fedex?
    Lovely photos !!!

  10. October 23, 2010 3:46 AM

    Wow these look absolutely amazing! the photos are gorgeous!

  11. October 23, 2010 3:50 AM

    Yummy! I love olives and anchovies and I, too, have a fear of those gourges (see? I can’t even type them).

  12. October 23, 2010 4:14 AM

    Absolutely gorgeous photos and these gougeres would be perfect for entertaining!

  13. October 23, 2010 5:14 AM

    Lovely photos and I love the idea of adding in olives to the gougéres perfect idea for the apéro ! I tend to mix in a few cheeses such as comte and beaufort into mine but will give this a shot.

  14. October 23, 2010 6:11 AM

    Those gougeres look lovely – beautiful photos!

  15. October 23, 2010 8:43 AM

    Fantastic combination of flavors. I see you listened to my suggestion of what I wanted to see more of too. GREG

  16. October 23, 2010 8:50 AM

    oh, i love a gougere. the perfect nibble with a glass of wine. and with anchovy? that’s just genius!

  17. October 23, 2010 8:59 AM

    Gougeres compel me to do a happy dance. love the extra savoriness in yours.

  18. October 23, 2010 11:22 AM

    Jean – love how you incorporated fall into your photos along with keeping authentic to your love of anchovies! I love making gougeres and eating them even more. I think I may need whip up a batch tonight. Charles LOVES anchovies and would love to have eaten one that you made! Enjoy the rainy weekend with your hubby!

  19. October 24, 2010 9:42 AM

    Love the idea of gougères with olives and anchovies! sounds so much more interesting to the palate than the ones with just cheese! BRavo

  20. October 25, 2010 8:23 PM

    Oh my, these look absolutely divine. Love your photos, love the gougeres, love the basket, love reading your blog.

  21. October 26, 2010 9:55 AM

    By all means, anchovy-away in your cooking! After all, you gotta cook and eat what you love. 🙂 For those of us who don’t love anchovies, we’ll work around it. Heh. Your gougeres look light and delicious. Perfect for a cold day.

  22. October 26, 2010 3:55 PM

    Interesting combination that I must try. Thanks for the recipe.

  23. October 26, 2010 8:46 PM

    I want one now with a glass of wine!!

  24. October 29, 2010 12:10 AM

    These gougeres look delicate and light. Except for the anchovies I think I have everything on hand to give these a try (I’d like to try it w/the anchovies too!). These look great with a warm bowl of soup, or salad and just as elegant for a party.

    On another note, Jean…you’ve been tagged on my site! Please stop by and check it out 🙂

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