Cheese Puffs (Gougeres)

These choux pastry puffs are light, airy and cheesy.

Ingredients

• 1 cup milk or water
• 1 stick (1/2 cup) unsalted butter
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup all-purpose flour
• 4 large eggs at room temperature
• 1 cup sharp Cheddar cheese, finely shredded*

Instructions

1. Heat oven to 425 degrees F. Line two large baking sheets with parchment paper.
2. In a medium saucepan, combine milk, butter, salt and cayenne pepper (if using). Bring to a boil over medium heat.
3. Turn heat to low and add all of the flour. Stir until very smooth. Continue cooking and stirring until it forms a dough that doesn't stick to the side/bottom of the pot and is no longer sticky and the dough pulls away from the side of the pan, about 2 to 3 minutes.
4. Remove from heat and let cool for 5 minutes.
5. While the flour mixture is cooling, completely whisk eggs in a separate bowl. Remove 2 tablespoons of the eggs for an egg wash and set aside.
6. Add the egg mixture to the dough a little bit at a time, stirring with a spoon after each addition.
7. When the eggs are completely incorporated, stir in the cheese.
8. Place the mixture into a freezer bag or a piping bag and pipe into 1-inch circles (about 3/4-inch high) on the prepared baking sheets. With wet fingers, smooth the top of the mounds.
9. Whisk the reserved egg with 1 teaspoon water and brush over the puffs. Sprinkle with additional cheese if desired.
10. Bake for 10 minutes then lower the temperature to 350 degrees F and bake for 18 to 19 minutes or until they are puffed and browned.

Notes

* Gruyere or Swiss cheese may be substituted for the Cheddar cheese.

Attribution

Photo credit: htomren on Visualhunt.com