Black Pepper and Chive Gourgeres

from ButterYum

makes about 15

Ingredients

• • 1/2 cup water

  • 4 tablespoons unsalted butter

  • 1/2 teaspoon Kosher salt

  • 1/2 teaspoon granulated onion (or onion powder)

  • 1/2 cup all purpose flour

  • 2 large eggs

  • 1 teaspoon ground black pepper

  • 1 1/2 teaspoons chopped chives

  • 2 ounces grated extra sharp cheddar cheese (or Gruyere)

Directions

• 1. Preheat oven to 425F.

  2. Line a half sheet pan with a silpat liner.

  3. In a heavy bottom saucepan over medium-high heat, combine water, butter, salt, and granulated onion; heat until mixture starts to bubble.

  4. Lower the heat to medium-low and add flour, stirring vigorously until a smooth paste forms and pulls away from the sides of the pan; continue stirring for a minute or two more.

  5. Remove from heat and allow mixture to cool slightly before using a whisk to incorporate the eggs, one at a time, beating well after each addition until no sign of egg remains. (for best results, be sure to use a whisk during this step)

  6. Stir in pepper, chives, and cheese.

  7. Use a #50 scoop (or 1 tablespoon) to portion about 15 choux puffs spaced evenly on the sheet pan.

  8. Bake for 15-20 minutes until deep golden brown.

  9. Serve whole warm or cool before filling with chicken salad.

Note: Pastry dough should be baked immediately. Do not double recipe. Dough can be frozen in individual portions and baked from directly from freezer (just increase baking time by a minute or two). Gougeres can also be frozen after baking if wrapped very well.

To make a sweet version that you can turn into cream puffs:

• • omit granulated onion, black pepper, chives, and cheese

  • reduce salt to a pinch

  • add 1/2 teaspoon sugar

  • cool puffs completely and fill with homemade whipped cream