Salt and Pepper Cheese Puffs (Gougères) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 14 |
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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. Sunset, DECEMBER 2003 Ingredients:
1/2 cup 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. 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.) 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.
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