Swiss and Olive Gougeres

I discovered this recipe at a food show about 15 years ago. The booth was highlighting Frank's Hot Sauce (the same sauce that is the best for Buffalo Chicken Wings).

The sauce plays an extremely small part in the recipe - I sometimes forget to add it and have found no difference. The gougeres themselves, though, are consistently requested by friends and family.

The preparation is made much easier with a stand mixer, but I've made them by hand lots of times. Just takes a little more arm strength and time.

This recipe makes about 80 gougeres, which may seem like a lot. However, they taste so good and melt in your mouth, and 80 go pretty quickly!

1/2 lb. butter
2 cups water
1 1/2 cups flour
1 teaspoon salt
8 eggs
1/2 lb. swiss cheese, cubed
3 cups chopped or sliced black olives
3/4 teaspoon hot pepper sauce

Preheat oven to 425 F. Generously grease heavy baking pan.

Melt butter in water in a large pan over low heat. Remove the pan from the heat and dump in flour and salt all at once. Stir to combine, then return to medium heat. Stir for 3 to 5 minutes until the dough comes away from the sides of the pan and some of the moisture evaporates.

Remove from the heat and let cool for 1 or 2 minutes.

Add eggs, one at a time, stirring well after each addition. Stir in cheese, olives, and hot pepper sauce.

Pipe or spoon onto prepared baking sheet, about 1 1/2 inch diameter. Bake 20 minutes or until well puffed and golden brown. Cool on a rack.

jlm