One of the things that I love most is Gougeres or cheese puffs, little morsel of doughy and cheesy goodness.
Cheese puffs are very easy to make as they are basically choux pastry loaded with cheese, and may include other ingredients such as bacon bits, ham, etc.
My favorite cheese puffs is found at “Juniper & Ivy” restaurant in San Diego. The restaurant is owned by Top Chef Richard Blais. We discovered the restaurant a couple of years ago after visiting the San Diego zoo. We checked it out and fell in love with the food instantly. Little G is especially partial to their cheddar cheese puffs–always warm, fresh-off-the-oven, extremely buttery, cheesy, with the wonderful scent and aroma of chopped scallions inside the puffs. In fact, little G and I would always be fighting for the last one and we would always ask for refills.
While I would love to dine at the restaurant every day, it’s too far from where we live. So I decided to take the matter into my own hands by making these cheddar cheese puffs at home. I have a couple of similar recipes on my site: gougeres and bacon parmesan gougeres. I adapted the original recipe from Slate.com and added in some chopped scallions.
The end results are these amazing and addictive pastry that we just can’t stop eating. Does it taste close to the ones at Juniper & Ivy, well, I think I am definitely getting there. :)
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