Salt-and-Pepper Gougeres
Adapted from Sunset December 2003
Makes 48 puffs; 12 to 14 servings
- 1/2 cup (1/4 lb.) butter, cut into chunks
- 1 1/2 cups all-purpose flour
- 6 large eggs, beaten to blend
- 1 1/4 cups shredded sharp cheddar cheese
- 1 1/2 teaspoons fresh-ground pepper
- Coarse sea salt
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil.
Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps.
Add a quarter of the beaten eggs at a time,
stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.
2. Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets.
(Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Wet your finger tip with water and press down the peak in each mound left from the pastry tip.
Sprinkle each mound with a few grains of coarse sea salt.
3. Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.
8 comments:
Those look really yummy. thanks for the recipe.
I love your blog. I am on vacation right now and can't wait to try out several of your recipes when I get home. TFS!!
I love cheese puffs!
Would love to try this recipe!
These look lovely! I can't wait to try them.
These look SO good and completely addicting! I love that last picture too, I want to reach out and steal one :)
These look really good! No I just need a reason to make them.
Mmmmm... cheesy! They look so fluffy & yummy!
These look so tasty!!
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