Cheese Puffs! Gougère if you want to be fancy (and I do!) It’s a good thing that this recipe makes so many because people eat them by the handful!
I love anything that is this classy & tasty and only has a few ingredients! If you have people stop by and you want to knock their socks off and you have water, eggs, butter, flour & cheese (salt & sugar) you’re golden. Just like these magical little puffs!
I don’t worry about the chives, dill, paprika & nutmeg if you don’t have it (or like it) they taste great without it and I usually leave them out when I make these. I also didn’t make any changes to the ingredients for the altitude. I cook mine on parchment paper so the cheese that falls off the top almost forms a cheese crisp around the puff. My favorite part.
The pastry bag is a must. I prep two bags and store them on the counter in pint glasses until I’m ready to use them. The key is not to trim the bag until you are ready to pipe. Otherwise you end up with a real mess.
GougèrePate a Choux with Cheese -
- 5 large eggs
- 2 teaspoons salt
- 1 cup all-purpose flour
- 1/4 cup finely grated Parmesan cheese
- 1/4 teaspoon paprika
- 2 tablespoons chopped chives
- 1 1/2 cups finely grated Gruyere cheese, plus 1/4 cup for sprinkling
- 1 teaspoon sugar
- 1/2 cup (1 stick) unsalted butter
- Pastry Bags
- Pint Glass
- Baking Sheet
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
- For the egg wash, whisk 1 egg with 1 tablespoon water in a small bowl. Set aside.
- In a medium saucepan, combine 1 cup water with the butter, salt, and sugar over medium-high heat. Bring mixture to a boil, and immediately remove from heat.
- Using a wooden spoon, add flour, stirring vigorously, until it is no longer visible. Return pan to medium-high heat.
- Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.
- Remove mixture from heat and transfer contents to a bowl. Add cheeses. If using add herbs, and spices as well.
- Stir to combine and let cool slightly, about 3 minutes.
- Add remaining eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
- Transfer dough to a pastry bag; pipe 1 1/2-inch puffs about 1 inch apart. Using a lightly moistened finger, smooth tops.
- Brush each puff with egg wash and sprinkle with remaining Gruyere.
- Bake, rotating sheets halfway through, until puffs are golden, about 20 to 25 minutes. Serve immediately, as gougeres are best eaten warm from the oven.
The real way to prepare these is to mix in each of the eggs by hand one by one. It’s a great arm work out but if you’re like me you don’t have patience for that so I use my stand mixer. I beat them in quickly in short bursts so you don’t overwork the dough. I’ve prepared the dough both ways and I don’t see a big enough difference so the mixer it is.
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