Spring seems to be a celebration all by itself. The landscape blooms out of a winter’s sleep, temperatures rise with occasional warm breezes, the days are longer and celebrations of the new season and festive occasions commence. For me, spring brings a long list of birthdays, Mother’s Day and Graduations, keeping the celebrations in motion for most of the season. As soon as one event ends, another one begins – keeping me on my culinary toes.
A celebration wouldn’t be complete without a table filled with delectable food. Food that celebrates not only the season, but the occasion. These Rosemary and Irish Cheddar Gougeres filled with thinly sliced baked ham are perfect for almost any celebration or occasion. With a light and airy savory choux dough, these French savory pastries are fun and completely delicious. Gougeres can be prepared with a variety of herbs, cheese and fillings. Most traditional is a simply prepared choux dough with water (sometimes a combination of water and milk), flour, eggs, butter and Gruyère, Comte or Emmentaler cheese. Of course, I like to mix it up a bit and add different herbs, cheese and fillings; creating the perfect gougeres for each occasion.This month, VRAI Magazine will celebrate its first anniversary. I remember last winter when my colleague and blogging friend, Danny de la Cruz, emailed me about working with VRAI Magazine. Danny is a marketing professional by degree and the author of the lifestyle blog 1227 Foster. This new venture piqued my interest and I jumped at the chance to work with such a fantastic group of writers, chefs, journalists, designers, bloggers and photographers. We’ve undergone a few changes and transitions over the last year and I’m sure we will continue to evolve to better serve our readers. What has remained constant is VRAI Magazines commitment to truth. VRAI Magazine believes there is always a story worth telling and celebrating. “We’re made up of real storytellers, with varying backgrounds, expertise and unique perspectives, who are passionate about sharing true stories. In these stories, you’ll also find wonderful ideas, inspirations and information for everyday living, as well as topics of interest that are designed to spark genuine conversations.” I hope you’ve enjoyed the first year of VRAI Magazine as much as I have. We hope to continue to bring you more delicious recipes and articles by the most delicious professionals. Happy Anniversary VRAI Magazine!
- 1 cup water
- 5 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh rosemary
- Pinch of salt
- 1 cup all-purpose flour
- 4 eggs
- 1 cup shredded Irish Cheddar ( I love Kerrygold Dubliner in these puffs)
- Thinly sliced baked ham for stuffing
- Serve with Strawberry Red Pepper Jelly or a spicy Red Pepper Jam (optional)
- Pre-heat the oven to 425F.
- In a medium sauce pan bring the water, butter, finely chopped rosemary and pinch of salt to a boil and give it a stir with a wooden spoon.
- Take the pan off the heat and add the flour, all at once, stirring as quickly as you can until the flour is incorporated and has formed a ball and pulls away from the sides of the pan.
- Next, transfer the flour mixture to an electric mixer with the paddle attachment. On medium speed, add one egg at a time to the flour mixture until all the eggs have been added and the Gougeres mixture is glossy. Gently fold in the shredded cheese.
- Line a baking sheet with parchment paper. Fill a pastry bag with the Gougeres choux pastry and pipe out onto the parchment, about the size of 1-2 tablespoons.
- Bake for about 25 minutes or until the Gougeres are deep golden brown. If they are too light in color, they won't be baked long enough and will deflate when pulled out of the oven. So be sure to bake them until they have a deep golden brown both top and bottom.
- Cool the Gougeres on a wire rack and then gently open and fold in thin sliced ham. Serve with Strawberry Red Pepper Jelly or a spicy Red Pepper Jam.