So dangerously poppable, these wonderful cheesy puffs are officially cocktail party approved. Two successful test batches in and we’re hooked. I mean, really. Who’s not going to love a homemade puff of cheese. One bite. Savor. Two bite. Gone.
The Pâte à Choux pastry dough is really sticky, so we tried two methods to form the puffs: quenelles and piping. With the first batch using the quenelle method we found it harder to control the size of the puffs, and it seemed like a lot of unnecessary work. The second batch with the piping bag was much easier and faster. Go the piping route! And if you’re out a pastry bag just snip the corner of a plastic storage bag.
We liked topping each puff with a touch of sea salt and parmesan to vary the tastes a bit. The sea salt was an essential addition, but if you prefer to stick with one cheese, for the ease of things, you can always top with some of the Gruyère. Oh, and in a strange twist, I prefer these guys cooled a bit. There’s definitely something sexy about the cloud of steam one gets from a fresh-from-the-oven bite, but all of the cheesy, chivey goodness is best tasted after they’ve cooled slightly.
Perfect for partying in every way.
Gougère French cheese puffs
Yields about 30 small bites
1/2 cup water
3 Tbs butter
1/4 tsp sea salt, plus more as a topper
pinch cayenne pepper
pinch black pepper
1/2 cup flour
2 organic eggs
1/4 cup minced chives
3/4 cup shredded Gruyère cheese (plus more for topping)
Optional: 2 Tbs grated parmesan
Prepare (shred, chop, measure) all of the ingredients before you get started. Preheat the oven to 475-degrees and line a baking sheet with parchment paper or Silpat mat.
In a medium saucepan add the butter, water, salt, cayenne, and black pepper. When the butter has melted add the flour and mix quickly until the dough begins to pull away from the sides. Remove from the heat and transfer to a stand mixer or bowl and let cool before the eggs are added, about two minutes will do.
Add the eggs one at a time and mix thoroughly and quickly. It may seem lumpy at times but continue to stir until just incorporated. Add the Gruyère and chives, mix well.
Transfer the dough to a pastry bag and pipe small mounds about the size of a small truffle. Space evenly and allow them room to puff. If there are any peaks gently press them down while topping each puff with grated parmesan (or Gruyère) and a touch of sea salt.
Pop the baking sheet in the oven and cook for 10 minutes, then lower the temperature to 375-degrees and let bake for another 20 minutes. They should be a lovely golden color and have a crisp bite at the outset. The inside should be eggy and cheesy, but still quite light.
2 Comments so far
Leave a comment