Jane Martin, the chef on the barge Prosperité, makes a rustic, free-form version of gougères, the rich, crisp pastries typically served in Burgundy with the local Chardonnay. She just spoons the batter onto a baking sheet instead of fussing with a piping bag. Whatever the shape, these puffs are delicious. Cocktail Party Recipes

October 2005


Recipe Summary test

25 mins
1 hr
makes about 3 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. Line 2 large, rimmed baking sheets with parchment.

  • In a medium saucepan, combine the water with the butter and salt and bring to a boil over moderate heat. Reduce the heat to low, add the flour all at once and beat with a wooden spoon until the batter is smooth and pulls away from the side of the pan. Beat for 1 minute longer over the heat to dry out the batter. Remove from the heat and let the batter cool for 5 minutes. Beat in 1 egg at a time, beating well between additions. Stir in the cheese and pepper.

  • Drop tablespoons of the batter onto the prepared baking sheets and bake for about 30 minutes, or until puffed and golden. Transfer to a rack to cool. Serve warm or at room temperature.

Make Ahead

The baked puffs can be frozen for up to 1 month. Thaw and reheat in a 350° oven for 5 minutes.