Start watching

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching

Earth Focus

Start watching

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Holiday Recipe: Manchego-Paprika Gougères

Support Provided By
Manchego-Paprika Gougères

Maria Zizka will be sharing holiday recipes with us throughout December. Here's an hors d'oeuvre!Manchego-Paprika Gougères

Baking these airy cheese puffs is one of the quickest and tastiest ways I know to make a house smell incredible. Gougères can be finicky -- like soufflé, they can fail to puff up if something isn't quite right -- but this recipe works every time.

Makes 18 gougères

½ cup whole milk
6 tablespoons unsalted butter
1 cup all-purpose flour
5 large eggs
1 teaspoon sweet paprika
1 cup grated manchego
Kosher salt

Preheat oven to 400ºF. Line two baking sheets with parchment paper and place them in the freezer to chill.

Meanwhile, heat a large saucepan over medium heat. Add the milk, butter, ½ teaspoon salt, and ½ cup water. When the butter melts, add the flour and stir vigorously with a wooden spoon until a soft dough forms. Continue cooking the dough, stirring constantly to make sure it doesn't burn, for 3 minutes. Transfer to a large bowl, and let cool for a few minutes.

Crack 1 egg into the bowl, then whisk to quickly incorporate. Add 3 more eggs, one at a time, whisking after each addition. (A stand mixer with the whisk attachment comes in handy here, but with a little muscle you can definitely whisk in the eggs by hand.) Stir in the paprika and ¾ cup of the manchego.

Using two spoons, scoop and place 9 mounds of batter on each baking sheet. (You can use a piping bag to form perfectly shaped balls, but I actually adore the charm of slightly misshapen gougères.) Brush them with an egg wash made of the remaining egg beaten with 1 teaspoon water and a pinch of salt. Sprinkle the gougères with the remaining ¼ cup manchego. Bake for 10 minutes, reverse the position of the two baking sheets, then bake for 15 minutes longer. Turn the oven off and open the oven door. Using a sharp knife, pierce each gougère to let some hot steam escape. Leave the gougères in the turned off oven to cool slowly. This step will help prevent deflated gougères--they should be crisp on the outside and hollow on the inside. Serve warm.

(Gougères can be made ahead, cooled completely, and frozen. Just before serving, reheat them for a few minutes in a 350ºF oven.)

Related Recipes:
Glühwein (German Mulled Wine)

Sugar-and-Spice Nuts
Buckwheat Blini with Smoked Salmon
Eggnog Ice Cream
Spinach Packages with Sesame and Za'atar
Bagna Cauda Beet Salad
Balsamic Roasted Brussels Sprouts
Grilled Brie Sandwiches with Arugula, Apple, and Honey
8-Spice Lamb Rib Chops
Gingerbread Cookies

Support Provided By
Read More
Oysters on the grill at the Manila District in downtown Los Angeles.

Filipino-Led Micro-Businesses Blossom in the Pandemic at L.A.'s Manila District

With the coronavirus lockdown. the momentum of the Filipino food movement came to a screeching halt. Lauren Delgado and Rayson Esquejo felt they needed to do something. But they weren't sure how, at first.
Close-up view of cherry blossoms in Little Tokyo.

Where to Find the Most Beautiful Blooming Trees in the L.A. Area

While L.A. may be more closely associated with palm trees lining its sidewalks and streets, this sprawling city and its surrounding municipalities is actually a horticultural delight of varied treescapes. Here are seven spots to get a glimpse of great blossoms.
A cup of ginjo sake paired with Tsubaki's kanpachi sashimi

Sake 101 Taught by Courtney Kaplan of Tsubaki and Ototo

Sake has existed for thousands of years. To help introduce and better understand this storied beverage, we turn to Courtney Kaplan, sommelier, sake aficionado and co-owner of restaurants Tsubaki and Ototo in Los Angeles.