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Cheese Puffs (Gougère)
Prep Time:  25 minutes Cook Time:  20 minutes
Yield:  4 dozen tiny bites
Notes: If using unsalted butter, add 1/2 teaspoon kosher salt. You can use blue cheese, Imperial Cheese and Gougère or even cold pack cheddar.
Submitted by:  toddwess Directions

1    Heat the oven to 400F/200C. Line a baking sheet with parchment or a silicone mat.
2    In a nonstick saucepan, combine the water, milk and butter; bring to a boil. Stir in the flour with a wooden spoon until a smooth dough forms; stir continuously over low heat for a minute or two. (The dough will begin to pull away from the bowl and become thick and glossy.) Remove from the heat and let the pan and dough cool a minute. One at a time, beat the eggs into the batter until the dough becomes smooth again. Add the cheese, pepper and nutmeg, combine until smooth.
3    Transfer the dough into a quart-size freezer bag and clip one corner about 1/2 inch. In a circle motion to create a small puff, pipe the dough onto the parchment, about a tablespoon of dough each. (The puffs 'puff' but do not spread so can be quite close together.) Sprinkle good salt over top.
4    Bake for about 20 minutes or until puffed and golden brown. Serve immediately while still piping hot.
5    Let the puffs cool completely. Place in a freezer bag and seal tightly, removing all the air possible. Place that bag in a second bag. (Double-bagging helps prevent ice from forming inside the bag.) Freeze. When ready to serve, transfer still-frozen bites on a baking sheet and reheat in a 350F/175C oven until piping hot, about 10 minutes. Serve immediately.

Original recipe found here.
1/4 cup    water
1/4 cup    whole milk
4 tbsp    butter
1/2 cup    all purpose flour, sifted
2    large eggs
2 oz    cheese broken into pieces
   ground pepper to taste
   ground nutmeg to taste
   good coarse salt for finishing