EASY

SAVORY  CREAM  PUFFS

Gougeres are small pastry made with Choux dough mixed with cheese. They are similar to cream puffs but savory instead of sweet. Perfect to serve instead of a roll with a meal. They make great appetizers too!

 INGREDIENTS

– ¾ cup all-purpose flour – ¾ cup water – 6 tablespoons unsalted butter cut into 6 pieces – ½ teaspoon salt – dash of chili powder – 3 large eggs room temperature – ¾ cup grated Gruyere divided – ¼ cup freshly grated Parmesan – 1 egg – 1 teaspoon water

Preheat the oven to 425°F with the rack in the middle of the oven.

Prepare a baking pan by lining with parchment paper or Silpat. Prepare a pastry bag by fitting it with a ⅝-inch plain tip. Measure flour and set aside.

In a large saucepan, combine water, butter, salt, and chili powder. Bring to a boil over medium-high heat, stirring often.

Remove saucepan from heat. Add flour all at once. Stir until all the flour is moistened, about 1 minute.

Return to heat and cook, stirring constantly, for another 1 to 2 minutes until dough forms a smooth ball.

Transfer the dough to the bowl of an electric mixer and let cool for 5 minutes. Add eggs one at a time, beating well after each addition, until each egg is incorporated and dough is smooth. Mix in ½ cup gruyere and ¼ cup Parmesan cheese.

Fill prepared pastry bag with dough. Pipe dough into 2 inch round tall cone shapes.

Prepare the egg wash by whisking together the egg and 1 teaspoon water. Use a pastry brush to lightly coat the dough with egg wash and smooth out peaks and round the tops. Sprinkle remaining ¼ cup gruyere cheese on tops.

Bake for 5 minutes at 425°F. Reduce heat to 375°F and bake for an additional 30 minutes. Remove shells to a wire cooling rack to cool completely before filling.

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