This recipe looks like the perfect “amuse-bouche” to awaken your guests’ appetites and seems quick and easy to do – Bon Appetit!
Makes about 16.
½ cup water
3 tablespoons unsalted butter, cut into cubes
dash of piment d’Espelette or cayenne pepper
¼ teaspoon salt
½ cup flour
¼ cup grated Parmesan cheese
½ cup grated Comté or Gruyère cheese
1. Preheat the oven to 400˚F.
2. Pour the water, butter, piment d’Espelette and salt into a small but heavy saucepan and bring to a boil while stirring to combine.
3. Turn the heat off but keep the pan on the burner and add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls from the sides.
4. When the dough forms a ball, remove from the stove and let it rest for 3 minutes.
5. Add the eggs one at a time and quickly stir to combine.
6. Combine the cheese with the dough, reserving one tablespoon for topping the puffs before baking.
7. Line a baking sheet with parchment and drop about one tablespoon of dough every two inches to allow space for the gougères to rise. Place the remaining cheese on top of each puff.
8. Bake for about 30 minutes, until the gougères turn golden. Serve immediately or at room temperature.
Source/Credit: Kelly Page at Girls’ Guide to Paris
The first time I tasted a cheese puff was at the venerable French restaurant La Grenouille in Manhattan. It’s something I’ll never forget. I haven’t had the courage to try making them myself, but maybe now I will!
Years ago, I, too, ate at a French restaurant in Manhattan, called Sans Culotte. Hope you try making the cheese puffs, and if so, please let me know how they turn out – bonne chance!