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French Cheese Puffs (Gougère)

This recipe is presented to you by Ludo Lefebvre

Makes 3 dozen

A gourgère (French cheese puff) is a baked savory choux pastry made of choux dough mixed with cheese. Gourgère's are said to come from Burgundy where they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer. 

French Cheese Puffs - Gougere

 

A gourgère (French cheese puff) is a baked savory choux pastry made of choux dough mixed with cheese.  Gourgère's are said to come from Burgundy where they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.

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Ingredients

  • 125ml Water (1/2 cup plus ½ Tbsp.)
  • 125ml Milk (1/2 cup plus ½ Tbsp.)
  • 100 grams Butter (7 Tbsp)
  • 150 grams flour (1 ¾ cups)
  • 4 large Eggs
  • 200 grams Grated Gruyere Cheese (1¾ cups)
  • Pinch of Salt

Instructions

Preheat the oven to 400 degrees.

Prepare a baking tray with baking parchment.

Pour the water and milk into a large saucepan and add the butter and salt. Turn up the heat and the second that the butter has melted, turn down the heat and add the flour all at once, stirring constantly with a wooden spoon. When the flour is amalgamated (roughly 5 minutes), and the paste is smooth, remove from the heat.

With the pan off the heat, continue to stir for about 3-5 minutes or until the paste is just warm, but do not overheat (this process dries the dough).

Put the dough ball in the kitchen aid mixer (can be done by hand as well).

Add the eggs one at the time, mixing at low after each addition until well incorporated before the next. After the 4th egg has been mixed in, add the cheese and mix for about 30 seconds (the cheese will slightly melt).

Transfer the dough to a pastry bag and squeeze out small round droplets of dough on baking tray. If you do not have a pastry bag, you can simply use a spoon.

Bake in the preheated oven for about 20-25 minutes, depending on the size, until they have risen and are golden brown. To impress your friends, serve warm, right out of the oven.

 

 

Recipe by Ludo Lefebvre ©2016