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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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pretty much a Gougère but for some reason mine came out more in a cookie shape with this recipe. Let me know how it goes for you if you make them... Ingredients:
4 tablespoons unsalted butter (best quality) |
1/4 cup whole milk |
1/2 teaspoon sea salt |
1/2 cup all-purpose flour, sifted |
1/8 teaspoon baking powder |
2 eggs |
1/2 cup grated gruyère (i used sharp white cheddar) |
parmigiano-reggiano, grated, for sprinkling |
Directions:
1. Preheat the oven to 400 degrees.
2. Bring the butter, milk, 1/4 cup water, salt to a boil. Remove from the heat and add the sifted flour and baking powder. Stir well, and return to medium heat. Cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a ball, about 2 minutes.
3. Place the cheese and the mixture in the bowl of a mixer fitted with a paddle, and beat until just warm. Add the eggs slowly as the mixer runs, until dough is smooth and shiny. (Alternatively, stir to cool by hand and beat in eggs with a wooden spoon.)
4. Transfer to a pastry bag, and pipe in 1-inch mounds using a No. 4 tip, or drop with a teaspoon, on a sheet pan lined with parchment. (At this stage, the puffs can be frozen and then stored in a plastic bag. They do not have to be thawed before baking, but 11/2 to 2 minutes should be added to the cooking time.) Sprinkle with parm cheese and bake for 15 minutes; when puffs are golden brown, reduce to 375 degrees and cook 2 to 3 minutes more. Serve hot or at room temperature. May be reheated.
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