French Gougères (French Cheese Puffs)

Submitted by D. Todd Miller

"Gougères originated in the Burgundy region of France. These rather hearty hors d'oeuvres are delicious with a nice glass of red wine!"

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Yields: 48 puffs
• Serves: 10-12

ingredients

• 1 1⁄2 cups water
• 1⁄2 cup butter, cut into cubes
• 1 1⁄4 teaspoons salt
• 1 1⁄2 cups flour (unbleached, all-purpose)
• 6 eggs, large
• 1 cup grated gruyere cheese, packed
• 1⁄2 cup grated parmesan cheese, packed
• 1 1⁄2 teaspoons fresh ground pepper

directions

1. Place 1 oven rack in top third of the oven and a second rack in the bottom third of the oven. Preheat oven to 400 degrees F.
2. Line two rimmed baking sheets with parchment paper, lightly greased with non-stick cooking spray.
3. In a 3- to 4-quart pan over medium heat, bring the water, butter, and salt to a simmer, stirring until the butter melts. Add flour all at once, and stir rapidly with a wooden spoon until the mixture is a smooth, thick paste with no lumps.
4. Remove pan from heat and allow mixture to cool.
5. Using a hand-held mixer, beat in one egg at a time until all six are incorporated. Stir in cheeses and pepper.
6. Using a tablespoon, drop 48 equal mounds of dough onto the parchment-lined baking sheets, spacing each mound 3 inches apart.
7. Bake at 400 until dough is puffed, and looks dry and golden brown (about 30 minutes). To ensure even baking, reverse the positions of the baking pans halfway through cooking.