- 1 ½ cup water
- 9 tbsps. (125g) butter, cut into pieces
- 1 tsp. sugar
- ½ tsp. salt
- 200g flour
- 8 eggs
- 1 cup goat kishk
- 2 tsps. ground cumin
- 1 egg for egg wash
- Cumin seed for baking
- Preheat the oven to 200°C and line two baking sheets with parchment paper.
- In a saucepan bring the water, butter, sugar, and salt to a simmer. When the butter has all melted quickly dump in the flour and stir vigorously with a wooden spoon. Keep stirring for about 2 minutes until a white film has formed on the bottom of the pot and the mixture is entirely incorporated. This step is important as you’re cooking the floury taste out of the dough.
- Dump the dough into a food processor fitted with a steel blade along with the eggs, kishk, and cumin. Blend until you have a paste-like dough. Scoop it out into a pastry bag (or ziplock) and allow to cool slightly before you start piping your gougeres.
- Cut the corner or end off your piping bag and pipe small balls, about the size of golf balls, onto your parchment-lined baking sheets, allowing room for them to expand in the oven.
- When done, use your finger, dipped in some water, to push down any wispy bits. Brush with egg wash and sprinkle tops very lightly with cumin seeds.
- Bake for 18-20 minutes, turning baking sheets halfway through so they brown evenly. Gougeres should be dark brown and feel hollow when they’re done.
- Eat immediately or store in the freezer once cool and reheat in a 200°C oven for 10 minutes.
Gougeres are one of my all-time favorite party foods. I make huge batches of them and then freeze them to use in the future for instant sexy cocktail party snacks. Typically, traditionally French cheese puffs, I’ve substituted kishk and added a bit of cumin for a distinctly Lebanese taste.