Black Pepper and Thyme Gourgéres is a wonderful light and airy appetizer I love to make. I was in the mood today for a savory quick and easy bread product to go along with a soup mix I had in the pantry. I think the soup was the motivation for the cheese puff but it could of been the other way around.

I got the recipe for the Gourgéres from the very excellent foodwishes.com website. Chef John is a very accomplished Chef and his short videos are terrific. If you want other recipe there is a search feature at the top. This basically a cheese puff made with the same process as a eclair or cream puff. Water salt, butter, whisk in the flour and cook for a few minutes. Whisk in a couple eggs, add the spice and cheese and scoop out the balls to bake. They come out hollow usually or very airy unless you go overboard on the cheese, which I usually do.

While the puffs are baking, I decide to take a stab at a package of soup I got from my Brother-In-Law, who travels to Finland frequently. I can't read a word on the package but fortunately there some pictures for us dummy's who don't read Norwegian. I'm hoping hansjoakim will help me out here to tell me this was great mushroom soup and not reindeer testicles. Either way it was delicious! I guessed at 2 cups water, simmer 5 minutes and add 2/3 cup of light cream.

So I had a great lunch and was going to share a photo of my Pomeranian, "Archie" enjoying his Gourgéres. He snapped it up and was gone before the focus locked, so no photo of Archie practicing his French.

Give these a try, they are delicious!

Eric