Description
Delightful Cheese Puffs (Gougères) made with a perfect blend of cheddar, gruyere, and Parmesan cheeses baked into airy, golden pastries. These savory bites are ideal as appetizers or snacks, featuring a crisp exterior and soft cheesy interior.
Ingredients
Scale
Choux Pastry Base
- ¼ cup salted butter (57 grams, room temperature, ½ stick)
- ½ cup water (114 grams)
- 1 tablespoon granulated sugar (13 grams)
- ½ teaspoon sea salt
- 1 cup all-purpose flour (120 grams)
- 4 large eggs (200 grams, room temperature)
Cheese Mixture
- 1 cup finely grated cheddar cheese (113 grams, room temperature)
- ½ cup finely grated gruyere cheese (57 grams, room temperature)
Topping
- 1 large egg (50 grams)
- 1 tablespoon water (14 grams)
- ¼ cup freshly grated Parmesan cheese (57 grams)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Heat Butter and Liquids: In a medium saucepan over medium heat, combine the butter, water, granulated sugar, and sea salt. Stir occasionally until the butter melts and sugar and salt dissolve. Bring this mixture to a rolling boil.
- Add Flour and Form Dough: Quickly add the all-purpose flour into the boiling mixture. Stir vigorously until the flour absorbs the liquid and forms a cohesive ball. Continue stirring until the dough becomes smooth and a thin film forms on the bottom of the pan.
- Cool the Dough Slightly: Remove the pan from heat. Spread the dough evenly along the bottom of the pan to help it cool. Let it rest for 1 to 2 minutes, preparing it for egg incorporation.
- Incorporate Eggs and Cheese: Add the four eggs one at a time, stirring continuously and fully incorporating each before adding the next. The dough will become smooth and elastic. Just before fully mixing in the last egg, fold in the finely grated cheddar and gruyere cheeses to integrate them evenly.
- Scoop Dough onto Baking Sheets: Using a 2-ounce cookie scoop (about 1/4 cup), scoop the dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for puffing.
- Prepare Egg Wash and Topping: Whisk the additional large egg with water to create an egg wash. Gently brush this over each puff and then sprinkle generously with freshly grated Parmesan cheese for a golden, flavorful crust.
- First Bake at High Temperature: Place the baking sheets in the preheated oven and bake for 10 minutes at 425°F (220°C) to help the puffs rise rapidly.
- Lower Temperature and Continue Baking: Reduce the oven temperature to 350°F (175°C). Continue baking the cheese puffs for an additional 15 to 20 minutes until they turn golden brown and are cooked through.
Notes
- Use room temperature ingredients to ensure smooth dough and proper incorporation.
- Make sure to space the puffs adequately on the baking sheet to avoid sticking together during baking.
- Cheese selection is key; gruyere adds nuttiness while cheddar provides sharpness.
- For extra flavor, vary cheese types or add herbs like thyme or chives if desired.
- Serve warm for best texture and taste, ideal as appetizers or snack bites.
- Store leftovers in an airtight container and reheat briefly in the oven for crispiness.
