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Cheese Puffs AKA Gougères
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Chicago
Cheese Puffs AKA Gougères
Martin Sorge
Martin Sorge
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$1.00
These easy, addictive, make-ahead cheddar and chive cheese puffs would make a wonderful appetizer or snack. Made with choux pastry, they are a great first-time adventure into this batter-like dough. Make the pastry, stir in some cheese, bake them, and eat. No fillings or frostings needed.
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You Need

Varies
1:00
  • 160 g water
  • 80 g unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon sugar
  • 95 g bread flour
  • 3 large (150 g) eggs
  • 2 Tablespoons chopped fresh chives
  • 1 teaspoon dried mustard powder
  • 1/4 tsp freshly ground black pepper
  • 100 g shredded sharp cheddar cheese

    • How To

    1. Line a baking sheet with a silicone baking mat or parchment paper and heat the oven to 375F with a rack in the middle of the oven.
    2. Combine the water, butter, salt, and sugar in a small saucepan over medium heat. Have your flour measured out and nearby. When the butter melts and the water reaches a gentle boil, turn off the heat. Add the flour all at once and stir with a wooden spoon until combined.
    3. Turn the heat to medium-low and stir for 3 to 4 minutes, until the dough comes together in a ball and you see a film of batter and little tiny oil droplets on the bottom of the pan. You should be able to stick the wooden spoon into the dough so it stays standing up. Turn off the heat and let cool for 5 minutes.
    4. Meanwhile, place the eggs in a measuring cup and beat them with a fork. After the dough has cooled for 5 minutes, add the egg 1 Tablespoon at a time, stirring vigorously after each addition. You're looking for a smooth and shiny batter that hangs in a V-shape when you lift the spoon. You can also drag your finger through the dough to see that it keeps its shape and doesn’t flow or fill in (if it does that, you've gone too far, and you need to start again). You'll know you've added enough egg when the dough changes from matte to shiny. There's a chance you don't quite need all the egg.
    5. Add the mustard powder, black pepper, chives, cheese, and stir until evenly combined.
    6. If using a piping bag to shape the pastry, fit it with a 1/2-inch or 3/4-inch round nozzle. You can also leave the dough in the pan and dollop the dough out with a spoon. Pipe or spoon out 1 1/2-inch round blobs at least 1 inch apart. Smooth down any pointy bits with a wet finger.
    7. To freeze, place the dough mounds on a baking sheet and freeze until solid. Store in an airtight container for up to three months. Bake from frozen according to following instructions.
    8. To bake, preheat oven to 375F. (If baking from frozen, place on a lined baking sheet.) Spritz the baking sheet with about 1 Tablespoon of water. Bake for 32-38 minutes without opening the oven before the 30-minute mark.
    9. Once baked, let them cool slightly, then serve warm for best taste. Reheat in the oven at 375F for about 5-8 minutes if they go cold or soft.