Submitted by Chandon
These fluffy-light cheese puffs are dangerously easy to eat. A perfect finger food for entertaining, they could also be called cheese bubbles, because their interiors are filled with air. Not surprisingly, they pair quite well with their bubble-filled liquid counterpart--sparkling wine.
Ingredients:
*Gruyère cheese, made in the French and Swiss Alps, is a semi-hard, aged cheese with a nutty quality. In the absence of Gruyère, other semi-hard cheeses such as Cantal, Asiago, or white Cheddar would make delectable substitutes.
These fluffy-light cheese puffs are dangerously easy to eat. A perfect finger food for entertaining, they could also be called cheese bubbles, because their interiors are filled with air. Not surprisingly, they pair quite well with their bubble-filled liquid counterpart--sparkling wine.Ingredients:
- 1/2 cup/115 g unsalted butter
- 1/2 tsp salt
- 1 cup/130 g all-purpose/plain flour
- 6 large eggs
- 1 1/2 cups/170 g shredded Gruyère cheese*
- Preheat the oven to 400°F/200°C/gas 6
*Gruyère cheese, made in the French and Swiss Alps, is a semi-hard, aged cheese with a nutty quality. In the absence of Gruyère, other semi-hard cheeses such as Cantal, Asiago, or white Cheddar would make delectable substitutes.
Instructions
In a medium saucepan over high heat, combine 1 cup/240 ml water, the butter, and the salt. Bring to a boil and stir until the butter has melted. Reduce the heat to low, add the flour to the pan, and stir constantly with a wooden spoon until a smooth dough ball forms and pulls away cleanly from the sides of the pan, about 1 minute.
Transfer the hot dough to a large bowl. Using an electric mixer, add 5 of the eggs, one at a time and beating well between each addition. Continue beating until the eggs are fully incorporated into the dough. Add 1 cup/115 g of the cheese and beat until well combined.
Line 2 large baking sheets/trays with parchment/baking paper. Using a spoon, place tsp-size dollops of dough on the parchment, leaving enough space between the puffs for them to double in size.
In a small bowl, beat the remaining egg with 2 tbsp water. Gently brush the cheese puffs with the egg wash. Sprinkle the remaining 1/2 cup/55 g cheese evenly over the tops.
Bake until the puffs are lightly golden and have doubled in size, 15-20 minutes. (If you are using 2 racks in the oven to accommodate the 2 baking sheets, switch the top and bottom sheets after 8-10 minutes to ensure even cooking.) When the puffs have doubled in size, open the oven door slightly, reduce the heat to 250°F/120°C/gas 1/2, and continue baking until the puffs are golden brown and appear full of air , 5-10 minutes longer. Serve warm or at room temperature.
Makes 30-35 gougères; serves 6-12
In a medium saucepan over high heat, combine 1 cup/240 ml water, the butter, and the salt. Bring to a boil and stir until the butter has melted. Reduce the heat to low, add the flour to the pan, and stir constantly with a wooden spoon until a smooth dough ball forms and pulls away cleanly from the sides of the pan, about 1 minute.
Transfer the hot dough to a large bowl. Using an electric mixer, add 5 of the eggs, one at a time and beating well between each addition. Continue beating until the eggs are fully incorporated into the dough. Add 1 cup/115 g of the cheese and beat until well combined.
Line 2 large baking sheets/trays with parchment/baking paper. Using a spoon, place tsp-size dollops of dough on the parchment, leaving enough space between the puffs for them to double in size.
In a small bowl, beat the remaining egg with 2 tbsp water. Gently brush the cheese puffs with the egg wash. Sprinkle the remaining 1/2 cup/55 g cheese evenly over the tops.
Bake until the puffs are lightly golden and have doubled in size, 15-20 minutes. (If you are using 2 racks in the oven to accommodate the 2 baking sheets, switch the top and bottom sheets after 8-10 minutes to ensure even cooking.) When the puffs have doubled in size, open the oven door slightly, reduce the heat to 250°F/120°C/gas 1/2, and continue baking until the puffs are golden brown and appear full of air , 5-10 minutes longer. Serve warm or at room temperature.
Makes 30-35 gougères; serves 6-12
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