Gruyere & Parmesan Gougeres (French Cheese Puffs)
These delectable little cheese choux puffs make a lovely warm appetizer or a delightful bite for your teatime tray. You can flavor them with anything, but in this case they are a simply flavored with parmesan and gruyere.
Equipment
- 1 stand mixer with whisk attachment
Ingredients
- 75ml (5 tbsp) whole milk
- 60g (1/4 cup + 1 tsp) unsalted butter
- 1 pinch cayenne pepper
- 1/2 tsp dry mustard powder
- 1 large pinch grated nutmeg
- 3 large eggs lightly beaten
- 60g (3/4 cup) finely grated parmesan cheese
- 60g (1/2 cup) grated gruyere cheese
- salt & black pepper to taste
Instructions
- Preheat your oven to 180 deg C (350 def F). Line a baking sheet with parchment paper.
- Add 75ml (5 Tbsp) water, milk, and butter to a medium saucepan over medium heat. Stir constantly until the butter melts.
- As soon as the mixture comes to a rolling boil, reduce heat to low, and stirring constantly, add your flour, dry mustard, nutmeg, and cayenne pepper. Season with salt and black pepper to taste. Beat vigorously until the mixture is smooth and leaves the sides of the pan - this can take anywhere from 1 to 2 minutes.
- Transfer the dough to a stand mixer fitted with a whisk attachment, and let it cool for 5 minutes.
- Then, gradually beat in 3 eggs, about 1 Tbsp at a time. You may not need all of your eggs, or you may need slightly more, depending on the size and water content of your eggs. As soon as your dough is soft and smooth and leaves a "V" shape when it drops from a spoon, it is ready.
- In a separate bowl, combine your grated cheeses. Set aside about 1 rounded tablespoon of your cheese. Fold the remainder into your dough.
- Drop small mounds (about 1 Tbsp, no larger than a walnut) onto your baking sheet at least two inches apart. Scatter the remaining cheese over the tops of the mounds, and bake 10-15 minutes, until puffy and golden brown.
- Remove from the oven, cool 5 minutes, and enjoy!
Notes
*Freezing: Once you drop your mounds on your sheet, you can cover and freeze them until solid. To bake from frozen, brush with egg, add your grated cheese on top, and bake. Baking time will extend by a few minutes, so watch carefully for doneness.