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Cheese Puffs (Gougeres)

Cheese Puffs (Gougeres)
PREP TIME
45 min
YIELDS
24 servings

Yields 24 cheese puffs

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Ingredients

½
cup milk
1
stick (4 oz/113 g) unsalted butter, cut into pieces
1
Tbsp sugar
1
tsp salt
1
cup (120 g) all-purpose flour
3
- 4 large eggs, at room temperature
1
cup grated Cheddar cheese
½
cup grated Gruyere cheese
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Directions

Notes

Cook's NoteAlternatively, you could make the cheese puff dough ahead of time, scoop onto parchment-lined baking sheets and freeze until frozen solid. Then transfer to a ziptop bag and store in the freezer until you are ready to bake. Just increase the baking time by about 5 minutes.

Step 1

Preheat the oven to 425ºF. Line 2 baking sheets with parchment. Set aside.

Step 2

In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.

Step 3

Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.

Step 4

Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.

Step 5

Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.

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