We’re so delighted to bring you a new recipe today from food blogger extraordinaire, Amber of For the Love of the South blog. Amber hails from Louisiana, but her love for Southern food extends far beyond just Cajun cuisine. Today, she brings us a twist on a Southern classic, Pimento Cheese! We can’t wait to try our hand at these gorgeous and certainly delicious gourgères.
- ½ cup (1 stick) of unsalted butter, cut into cubes
- 1 teaspoon of kosher salt
- 1 ¼ cups of all-purpose flour
- 1 (4 ounce) jar of diced pimento, drained
- 4 eggs
- 1 ½ cups (6 ounces) of finely shredded sharp cheddar
- 1 ½ teaspoons of whole grain mustard
- ½ teaspoon of cracked black pepper
- ¼ teaspoon of cayenne pepper
- 1 egg yolk
- Preheat oven to 400 degrees
- Over medium heat in a medium-sized saucepan, combine butter, salt and 1 cup of water and bring to a boil, stirring constantly for 1 minute. Add flour and beat vigorously with a wooden spoon for another minute until the mixture is smooth and pulls away from the side of the pan, forming a ball.
- Reduce the heat to low, stirring constantly for 2 minutes. At this point, the dough will begin to dry out. Remove from heat and let stand 5 minutes.
- Meanwhile, finely chop the drained pimentos and drain again on a paper towel.
- Add eggs to the rested dough one at a time, stirring well between each addition. At this point, you will feel as if you completely ruined the dough, but trust me. Just keep stirring. Add pimento, cheese, mustard, black pepper and cayenne pepper. Keeping stirring until all of the ingredients are incorporated.
- On a baking sheet lined with parchment paper, create 1-inch mounds of dough, 2 inches apart either by piping the dough using a plastic bag or by using a small cookie dough scoop or a tablespoon. Whisk yolk and 1 teaspoon of water together and brush onto gougères.
- Bake gougères until puffed and golden, about 20-25 minutes.
Amber received the following Ballard Designs product to use in her post. Her opinions are all her own: