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Cheese Puff/Gougeres Recipe

personal chef palm beach

If you want to indulge, but don't want those nasty day glow orange things that make you mouth, fingers and EVERYTHING the same colour. Try this classic and easy to make recipe for French Cheese Puffs or Gougeres. Here is the recipe adapted from Mastering the Art of French Cooking. You can make them more orange by using Mimolette Cheese. The Photo of the gougères is by famed cookery author David Lebowitz

Makes about 2½ dozen small gougères
Ingredients
1 cup/250ml water
6 tablespoons/86g butter
1 teaspoon/5ml salt
1/8 teaspoon/.5ml pepper
pinch nutmeg
¾ cup/94g flour
4 eggs
1 to 1½ cup/111-167g grated Gruyère cheese (Gruyère is a cream-colored Swiss-type cheese, but you can use any semi-hard cheese you like)
1 egg + 1 teaspoon/15ml water for egg wash
optional: additional grated cheese or chopped fresh herbs for topping

DIRECTIONS
Preheat oven to 425F/218C/Gas7
In a heavy saucepan, bring water to a boil with butter, salt, pepper and nutmeg and boil until the butter has just melted.
Remove pan from heat and add the flour all at once. Stir to combine; the dough will look like a paste.
Return saucepan to stove. Cook, beating vigorously, for one minute more until dough stays together and starts to create a film on the bottom of the pan.
Remove from heat. Beat eggs into dough one at a time until egg is completely incorporated. In the beginning it won’t look like anything is happening, but then the egg will suddenly magically disappear into the dough. It takes a little bit longer with each egg.
Stir in the cheese. (The cheese may or may not fully “melt” into the dough.)
Using a pastry bag or a large plastic zipper top bag with the corner snipped off, pipe dough onto parchment-lined baking sheets. Brush top of each gougère with egg wash. If you’d like sprinkle tops with a little extra grated cheese or chopped fresh herbs.
Bake for 20-25 minutes, until puffed and golden.
Remove from oven and allow to cool for 5 minutes. Remove from baking trays. Serve immediately.
It is possible to freeze extra gougeres, though it is unlikely you will have leftovers. Just “re-crisp” them in a 425F/218C/Gas7 oven for 3 to 4 minutes.

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