Cheese Puffs
Gougeres are one of those under-valued foods that were fashionable in the 1970's but inexplicably have lost their luster. These are perfect for snacking, filling with other savory fillings for appetizers, and make surprisingly great road trip food.
Ingredients
3 oz butter
3/4 cup water
1/2 tsp sugar
1 1/2 tsp salt
1 cup all purpose flour
3/4 cup or 3 oz hard cheese, grated (cheddar, swiss, gouda, manchego, parmesan etc)
1 tbsp dijon mustard
2 tbsp chopped parsley or herbs (optional)
3 eggs
Method
- In a medium saucepan combine the butter, water, sugar and salt and bring to a rolling boil allowing the butter to melt fully
- Add the flour and stir vigorously to make a tacky paste
- Continue cooking until the flour smells cooked and begins to "fur" the bottom of the pan, leaving a thin layer across the bottom of the pan
- Remove from the heat and transfer the mixture to a stand mixer with the paddle attachment
- Add the mustard and cheese
- Beat on medium and add the eggs one by one allowing them to fully incorporate between each addition
- Add the parsley if using and paddle to fully incorporate
- Heat oven to 375 F
- Transfer to a piping bag or scoop with a cookie scoop
- Pipe or scoop balls that are 1 inch across and 2 inches between each cheese puff
- Bake until the gougeres are puffed and golden brown and feel hollow when lifted, about 20 minutes
