Françoise Potel’s Cheese Puffs

By corlear

Gougére Françoise Potel

Françoise Potel is a lively and energetic Burgundian lady, who along with her intense and serious husband, Gerard, makes a lovely, voluptuous Volnay wine. Each time I’ve visited their lovely estate, she’s offered warm-from-the-oven cheese puffs. They are great appetizers and go especially well with the red Burgundian wines.

Ingredients

• ½ teaspoon salt
• 1/4 pound (4 ounces; 120 g) unsalted butter, chilled and cut into small pieces
• 1 cup minus 1½ tablespoons (130 g) unbleached all-purpose flour, sifted
• 4 large eggs
• ¾ cup (2 ounces, 60 g) freshly grated imported French or Swiss Gruyère cheese

Preparation

Step 1

1. Combine the salt, butter, and 1 cup (25 cl) of water in a medium-size saucepan. Bring to a boil over high heat, stirring all the while with a wooden spoon.

2. Quickly remove the pan from the heat and add all of the flour at once. Beat vigerously with a large wooden spoon to create a smooth dough. Reheat for 1 minute over medium heat, sdrrrig all the time, to allow the dough to dry out just a bit.

3. Quickly transfer the dough to the bowl of an electric mixer. Add all of the eggs and half of the grated cheese and beat at medium speed until the eggs and cheese are thoroughly incorporated into the dough. The dough should still be warm.

4. Preheat the oven to 425°F (220°C).

5. Spoon the dough into a pastry bag fitted with a ½-inch (1.5 cm) tube. (Depending upon the size of your pastry bag, this may have to be done in 2 batches.) Squeeze into round 2-inch (5 cm) mounds, spacing them about 2 inches (5 cm) apart on 2 nonstick baking sheets. (If you do not have a pastry bag, carefully spoon the dough onto the baking sheets with a tablespoon.)

6. Sprinkle the tops with the remaining grated cheese. Bake until the puffs are an even golden brown, 20 to 25 minutes. (If the puffs are not baking evenly, allow 1 sheet to bake thoroughly, and remove it; allow the second sheet to bake until golden.)