Cheese Puffs (Gougeres)

Name: Cheese Puffs (Gougeres)
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: Global
Ingredients: 1 stick butter (cut into 1/2 inch cubes); 1 pinch cayenne pepper; 1 teaspoons chili powder; 1 teaspoons dried thyme; 6 larges eggs (at room temperature); 237 milliliters all-purpose flour; 1 teaspoons fresh ground black pepper; 177 milliliters grated Gruyere cheese; 2 Tbsps grated Parmesan cheese; 28 grams pepperoni, diced (optional); 118 milliliters grated Parmesan or Romano cheese; 1 teaspoons salt; 237 milliliters whole milk

Cheese Puffs (Gougeres)

Cheese Puffs (Gougeres) requires about 1 hour and 25 minutes from start to finish. For 34 cents per serving, you get a hor d'oeuvre that serves 24. One serving contains 108 calories, 5g of protein, and 8g of fat. A mixture of flour, cayenne pepper, milk, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.

Ingredients you will need

Chili Powder

Black Pepper

All Purpose Flour

Thyme

Salt

Equipment you will use

Bowl

Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low.

Ingredients you will need

Butter

Milk

Equipment you will use

Sauce Pan

Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball.

Ingredients you will need

Seasoned Flour

Dough

Equipment you will use

Wooden Spoon

Remove from heat.

Separate the white and yolk from one egg, reserving the yolk for glazing.

Ingredients you will need

Egg Yolk

Egg

Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.

Ingredients you will need

Egg Whites

Dough

Egg

Equipment you will use

Blender

Bowl

Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.

Ingredients you will need

Pepperoni

Parmesan

Gruyere

Dough

Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.

Ingredients you will need

Mounds Bar

Dough

Equipment you will use

Baking Sheet

Pastry Bag

Oven

Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking.

Ingredients you will need

Egg Yolk

Glaze

Milk

Sprinkle tops with your Parmesan cheese.

Ingredients you will need

Parmesan

Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C).

Equipment you will use

Oven

Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.

Equipment you will use

Oven

Remove pans from oven and leave puffs on pans until cool enough to serve.

Equipment you will use

Oven