A few weeks back, I gave my first try at using choux pastry to make profiteroles, most definitely a sweet treat. This time I am using it as a vessel to serve of some cheesy goodness, seeing as how cheese is this week’s theme for the 52 week cooking challenge.
Oh, a quick aside, here is a shout out to a young person in PA who has just started checking out the blog and going through some challenges right now. There are people thinking of you and rooting for things to work out! All the best luck to ya kid.
Ok back to business.
The preparation is called the gougere and is prepared almost exactly like the choux pastry for the profiteroles, with possibly the slight change of slightly more salt. And of course the addition of cheese. I’d like to take the time to add a caveat that one not go too crazy with the salt depending on the cheese you intend to use.
If you had, say a particularly salty Parmigiano-Reggiano, rather than adding a full teaspoon extra of salt, you might just want to go for a pretty big pinch.
And if you don’t care about looks and feel very lazy, they can end up rather flat looking. But still wonderfully creamy and cheesy on the inside.