I've always wanted to make these, from the first time I saw them, I mean... fresh-baked cheese puffs! Sounds amazing, right?? I dig Ludo Lefebvre, and he knows his French food. So when I saw that he had his version of Gougeres, I knew I had to give them a try! It's a fun and simple recipe that produces fantastic results. A nice pastry, similar to a popover, or warm profiterole, yet cheesy and very savory. It's a really fun little bread item to serve for a party or family.
- 1/2 cup + 1/2 Tbls water
- 1/2 cup + 1/2 Tbls whole milk
- 7 Tbls unslated butter
- 1 3/4 cups AP flour
- 4 large eggs (room temperature) , plus 1 egg for eggwash
- 1 3/4 cups grated Gruyere cheese
- 1/4 cup grated Parmesan
- pinch of kosher salt
Add the water, milk and butter to a sauce pan, and cook over medium heat until butter melts. Reduce heat to low, and add flour all at once to the milk mixture, and stir often, with a wooden spoon over low heat, for about 5 min. Take off heat and continue to stir until just warm, about 3 min. Place dough into a stand mixer, mix on low, adding eggs one at a time, until well combined after each one. Add cheese and salt, and mix for 30 seconds. The cheese should melt a little. Place dough into a piping bag and let dough rest for about 10 min.
Preheat oven to 400º and place a small dab of the dough mixture into each corner of a sheet pan. Place a sheet of parchment in the pan, letting the dough in the corners act as glue to hold the parchment down, (This will help hold the parchment down when you pipe out the dough).
Place the piping bag about an inch above the pan, and pipe 1 1/2" domes, in 4 rows of 3, spaced 1" apart. They will look like giant Hershey Kisses. Take a small bowl of water, and dip your finger in it. With your slightly wet finger, push down the tip of each ball of dough, to form a nice round dome. Whisk 1 egg with 1 tsp water in a small bowl. Gently brush egg wash over each dome, and top with a little of the grated Parmesan. Bake the cheese puffs for about 25 min., until puffed and golden brown. Let rest for at least 10 min. Serve immediately, or reheat in 350º oven for about 5 min.