cheddar and pepper gougeres

Ingredients:
1/2c butter, cut into small pieces
1 1/2c water
1 1/2c flour
1/4tsp-1/2tsp salt
6 eggs, beaten
1 1/2tsp black pepper
1 1/2c grated cheese (I used white cheddar, you could use any combination)
Coarse salt for topping
 
Directions:
In a large saucepan, bring butter and water to a boil. Remove from heat and stir in flour and 1/4tsp salt all at once. Stir well until mixture becomes thick and there are no large lumps. Add 1/3 of the eggs at a time, stirring well after each addition until the batter is no longer glossy. Stir in pepper and cheese (it will not likely melt, don’t panic). Taste to see if the batter needs more salt (this will depend on the cheese you used). Add more if necessary.
 
Use a pastry bag fitted with a wide tip to pipe into 48 rounds on two baking sheets covered in parchment or sprayed well with nonstick spray. If you don’t have a pastry bag, you can absolutely scoop the batter with spoons onto the sheets without a problem.
 
Dampen the tip of your finger and tap down the pointed tops of each round. Sprinkle with coarse salt.
 
Bake at 400 degrees for 30 minutes or until well browned and golden.
 
To reheat frozen puffs, bake in a 375 degree oven for 5 minutes.
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