Cheese Puffs (Gougeres)
- 1 1/2 cups water
- 1 1/2 sticks unsalted butter
- 2 teaspoons salt
- 1 teaspoon rosemary, chopped
- 2 teaspoons thyme, chopped
- 1 1/2 cups all-purpose flour
- 6 large eggs
- 1 1/2 cups Gruyere or other firm cheese, shredded
- 1/2 cup Parmesan, grated
- Egg wash
- Bring the water, butter and salt to a boil in a medium saucepan.
- Add the rosemary and thyme.
- Remove the pan from the heat and add the flour.
- Return the pan to medium-high heat and stir until batter pulls away from the side of the pan.
- Scrape the batter into the bowl of a standing mixer and mix a few times with the paddle to cool the dough down a touch.
- This will prevent the eggs from scrambling when they hit the hot dough.
- On low speed, add the eggs one by one; after each egg is added, increase the speed to medium and beat until the egg is incorporated.
- The eggs can also be beaten in by hand.
- Beat well after all eggs have been added.
- Add the Gruyere and Parmesan and beat until well incorporated.
- On a parchment-lined sheet pan, using a pastry bag, pipe the batter into half dollar-sized rounds.
- The batter can also be scooped into mounds with a tablespoon.
- Freeze the puffs.
- Preheat oven to 450.
- Egg wash the puffs straight from freezer.
- Bake for 40 minutes, then reduce heat to 400 and bake until puffed and golden.
- Serve warm.
water, butter, salt, rosemary, thyme, flour, eggs, gruyere, parmesan, egg wash
Taken from www.foodandwine.com/recipes/aspen-2004-cheese-puffs-gougeres (may not work)