Savory Cheese Puffs

By sadams1001

Cheese puffs, known as gougere in France, are relatively simple to prepare and they can be made in advance ad popped in the oven just before guests arrive. They are also very versatile and can be enjoyed with almost any wine. We like them with our Napa Valley Chardonnay, which makes a great apertif. If yo uhave leftover cheese puffs, serve them instead of bread wtih dinner.

Ingredients

• 1 cup water
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon kosher salt
• 1 cup all-purpose flour
• 4 large eggs
• 3/4 cup grated Gruyere

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees. Line a baking dish with parchment paper.

Bring the water, butter, and salt to a boil in a large, heavy saucepan over medium-high heat. Add the flour all at once and stir until the ingredients forma mass. Continue cooking and stirring for 1 to 2 minutes. Remove from the heat and transfer to the bowl of an electric mixter fitted with a paddle (This can also be done by hand with a whisk). Let cool for 2 to 3 minutes. With mixer running, add the eggs, one at a time, until each is fully incorporated. Add 1/2 cup of the Gruyere and stir just to combine.

Transfer the dough to a pastry bag fitted with a 1/2-inch tip. Pipe golf-ball size mounds 1 inch apart on the prepared baking sheet. Sprinkle with the remaining 1/4 cup Gruyere. Bake for 20 to 25 minutes, until golden brown. Serve warm or at room temperature.