Cheddar Cheese Puffs (Gourgères) Recipe

Have you ever ever ever made cheese puffs? To make them, first you make a pâte a choux dough (pronounced “pat ah shoo”), which, must you’ve in no way made it sooner than, can seem a little bit of weird.

Weird because of most of us who bake are used to mixing dough elements collectively after which plopping them inside the oven.

With a pâte a choux dough, you principally half cook dinner dinner the dough first, by together with flour to boiling water and butter, and stirring like a madman until you’ve got a ball of dough the consistency of play-dough.

You then definately mix in eggs after which the dough goes inside the oven, the place it puffs up as a result of the water inside the dough turns to steam and expands into air pockets.

The dough is used for making cream puffs, eclairs, cheese puffs (gougères), beignets, and even churros. David Lebovitz has a recipe for making a French tart crust with what seems to me to be principally a pâte a choux dough, that has been getting raves.

So, it’s a useful method, and pretty simple, though the dough typically is a bit of stiff to work by hand.

These cheese puffs are made with cheddar cheese and a little bit of little little bit of thyme. You presumably can add crumbled bacon to the combo, or use sage or rosemary. You presumably can use goat cheese as an alternative of cheddar, or Gruyere or Emmenthaler (additional typical for a gougère).

Be glad to experiment with the cheeses!

By the best way during which, Michael Ruhlman has an exquisite chapter on pâte a choux and gougères in his Ratio e-book.

These cheese puffs? Wonderful as dumplings in minimize up pea soup. Use as an alternative of croutons. Or devour them as they’ve been supposed, as a savory, addictive appetizer.

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