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Cheese Puffs (Gougeres)

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Submitted by: MargeSLP

 

These gougeres make perfect appetizers for any gathering. The key to perfectly browned cheese puffs is to beat the eggs into the dough one at a time.
 

Ingredients

  • 1 c. all-purpose flour
  • 1/2 t salt 1/2 t black pepper
  • 1/2 t thyme Pinch cayenne pepper
  • 1 c. whole milk
  • 4 oz. unsalted butter, cut into 1/2" cubes
  • 5 extra-large eggs, at room temperature
  • 6 oz. Parmesan cheese, freshly grated
  • 1/2 c. grated Gruyere cheese

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Method

Preheat oven to 425 degrees F. In a medium bowl, combine the flour with the salt, black pepper, thyme, and cayenne. Set aside. In a large saucepan, combine the milk and the butter. Bring to a boil over high heat. Remove the pan from the heat when the butter melts and add the seasoned flour all at once. With a wooden spoon, stir vigorously just until the dough masses into a ball and does not cling to the sides of the pan. Transfer the dough to a large mixer bowl. On medium speed, beat in the eggs, one at a time. Stir after each addition until the egg is completely absorbed. Continue this process until 4 of the eggs have been used. The dough should be smooth and satiny. Add the Parmesan and Gruyere cheeses to the dough and beat in thoroughly. Spoon 2 teaspoons of dough about 1" in diameter onto buttered baking sheets, setting the gougeres about 1-1/2" apart. Beat the remaining egg and, with a pastry brush, lightly brush the tops to glaze. Bake for 10 minutes, rotating the baking sheets halfway through, until the gougeres reach a rich golden brown. Let cool slightly. Serve immediately.

 

Notes: Be sure to beat eggs one at a time.

 

Number of Servings:

 

Submitted by: MargeSLP ()

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