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 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. :)
Pairs well with:
Cheddar Cheese Puffs Recipe
Cheddar Cheese Puffs - French puff pastry loaded with cheddar cheese and chopped scallions, so buttery, cheesy, yummy and easy to make!
- 1/2 cup salted butter (1 stick)
- 1/2 cup whole milk
- 1/2 cup water
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups grated sharp cheddar cheese (5 oz.)
- 2 stalks scallions, cut into small rounds
1Preheat the oven to oven to 450°F. Line two baking sheets with parchment paper. Combine the butter, milk, Dijon mustard, cayenne pepper, and water in a medium saucepan over medium-high heat. When the mixture comes to a boil, reduce the heat to medium-low and add in the flour. Cook, stirring constantly, until the mixture forms a ball and dries out slightly, about 2-3 minutes.
2Transfer the flour mixture to the bowl of a stand mixer and beat it with the paddle attachment for 1 minute. Beat in the eggs, one at a time until fully incorporated into the dough before adding the next. When all the eggs are incorporated, stir in the cheese and scallions, mix well.
3Drop the batter by a scant tablespoonful onto the baking sheets, leaving 1 inch between them. Bake for 7 minutes. Reduce the oven temperature to 350°F and continue to bake until the gougères are golden brown, about 15 to 20 minutes. Immediately after removing from the oven, poke each puff once with a toothpick, sharp chopstick, or skewer to allow steam to escape. Serve immediately.
If you use unsalted butter, add 1/2 teaspoon of salt.