GOUGÈRES (CHEESE PUFFS)

Healthy recipes offer you Gougere (Cheese Puffs), we hope you like it

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Course: Appetizer

Cuisine: American, French

Keyword: Gougere (Cheese Puffs)

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

1/2 CUP WATER
1/2 CUP MILK
1/2 TSP SALT
1/2 CUP UNSALTED BUTTER, CUT INTO CUBES
1 CUP ALL-PURPOSE FLOUR
4 EGGS
DASH OF NUTMEG
PINCH OF GROUND PEPPER
1 CUP GRUYERE CHEESE, OR 3.5 OZ, SHREDDED (PLUS MORE – ABOUT 1/2 C OR 3/4 C – FOR SPRINKLING ON TOP)

PREHEAT YOUR OVEN TO 400°F. LINE TWO BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE MATS.
IN A MEDIUM SAUCEPAN, HEAT THE WATER, MILK, SALT, AND BUTTER OVER MEDIUM HEAT UNTIL THE MIXTURE IS SMOOTH AND THE BUTTER HAS MELTED. THEN TEMPORARILY REMOVE THE PAN FROM THE HEAT AND STIR IN THE ALL-PURPOSE FLOUR. STIR THE FLOUR IN UNTIL IT’S COMPLETELY INCORPORATED. MOVE THE PAN BACK TO LOW HEAT AND STIR OVER THE HEAT FOR A MINUTE AND A HALF, AS THE MIXTURE PULLS AWAY FROM THE SIDES AND BOTTOM OF THE SAUCEPAN.
LET THE PATE A CHOUX COOL FOR ABOUT A MINUTE BEFORE ADDING IN THE EGGS, ONE AT A TIME, MIXING WELL AFTER EACH EGG. ADD THE NUTMEG AND GROUND PEPPER, THEN STIR. FOLLOW WITH THE CUP OF SHREDDED CHEESE AND MIX UNTIL BLENDED IN WELL.
LET THE DOUGH REST FOR ABOUT 10 MINUTES BEFORE YOU USE A TABLESPOON COOKIE SCOOPER OR A PASTRY BAG TO PLACE SMALL TABLESPOON-SIZE MOUNDS OF THE PATE A CHOUX ONTO YOUR BAKING SHEET (SEE NOTE). ALLOW 2 INCHES OF ROOM BETWEEN EACH MOUND. SPRINKLE SOME MORE SHREDDED CHEESE ON TOP OF EACH MOUND.
BAKE THE GOUGÈRES FOR 20 TO 25 MINUTES, OR UNTIL THEY’RE PUFFED UP AND A RICH GOLDEN COLOR. DO NOT OPEN THE OVEN UNTIL YOU’RE SURE THEY’RE READY (AT LEAST UNTIL ABOUT THE 15 MINUTE MARK, IF YOUR OVEN BAKES PRETTY FAST) OR ELSE THEY CAN DEFLATE.