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Cheese Puffs (Gougères)
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This time of year is meant for baking. Not only that the holidays are fast approaching, but the falling temperature outside means more time in the kitchen as we spend less time outdoor. Nothing warms up quite like the warmth from baking something in the oven. Plus, the smell and aroma of baked goods are always welcoming in the crisp cool air during fall/winter.

Cheese Puffs (Gougères)

I have wanted to try making French cheese puffs, or gougères for a while. I have bookmarked so many Gougères recipes I have lost count of them. I love all sorts of cheese puffs or breads, be it Brazilian cheese puffs pão de queijo, cheese breadsticks, or French choux pastry as in cream puff.  Gougères is such a delightful—and addictive—little package packed with wonderful aroma and delicate flavors. I couldn’t stop eating these fresh-off-the-oven cheese puffs.

Next week is Thanksgiving holiday and instead of your regular parker house rolls, perhaps you can try this French cheese puffs or Gougères recipe. Everyone could always use some extra cheese, especially the ones mixed with dough and baked to golden perfection. What are you making for Thanksgiving?

Cheese Puffs (Gougères)

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Cheese Puffs (Gougères) Recipe

Adapted from Home Cooking Adventure
Yield 16-18 | Prep Time: 20 minutes | Cook Time: 30 minutes

Ingredients:

3/4 cup water
5 tablespoons (70g) butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup plain flour
4 large eggs
3/4 cup grated mozzarella cheese
1/4 teaspoon minced parsley
1/2 cup grated parmesan cheese

Method:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 minutes to dry out the dough.

Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.

Add the mozzarella cheese and parsley, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5″-2″ apart. Sprinkle some grated parmesan cheese on top.

Bake for 10 minutes at 425°F (220°C) and another 20-25 minutes at 380°F (190°C) until golden brown. Serve warm.

Cook’s Note:

You can use any type of grated cheese or herb for this recipe.

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