I first saw Beaufort cheese being made in the French Alps, in the old province of Savoy, its place of origin. I tasted it at different stages of aging—nine months, one year, two years—and have been intrigued since. Its buttery flavor enhances these classic cheese puffs called gougères.
In a saucepan over medium-high heat, combine
Line 2 rimmed baking sheets with parchment paper. To form each gougère, dip a teaspoon into cold water, then scoop up a generous teaspoon of the batter and push it onto the baking sheet with your fingertips. Repeat, dipping the spoon in the water each time to prevent sticking and spacing the mounds 3 inches (7.5 cm) apart. Lightly beat the remaining egg and brush the tops of the mounds with it, being careful none drips onto the pan, which can inhibit puffing. Sprinkle the tops evenly with the remaining
© 2013 All rights reserved. Published by Weldon Owen.