Salt And Pepper Cheese Puffs Gougeres |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These are so easy and light. Use a good cheddar (aged white English or Irish) and sea salt (Maldon is great). Can be made up to 1 month ahead. Ingredients:
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 |
Directions:
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.
2. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps.
3. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery.
4. Stir in cheese and pepper.
5. Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip.
6. 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.)
7. Sprinkle each mound with a few grains of coarse sea salt.
8. Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm .
9. 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.
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