Gougères aka Cheese Puffs
Deliciously cheesy, these Gougères aka Cheese Puffs are perfect for entertaining! These make great hors d’oeuvre for your event!
Ingredients
- 1 cup unbleached all-purpose flour
- 1/4 tsp. ground Himalayan pink salt
- 1/2 cup shortening tips & tricks
- 1 cup water
- 4 large free-range eggs, room temperature
- 1 large egg white, room temperature
- 2 tsp. Dijon mustard
- 1 1/2 cups Gruyère cheese (substitute sharp Cheddar or Comté cheese), grated
- 1/4 tsp. dried thyme leaves
- 1/8 tsp. dried rosemary, finely chopped
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 egg wash (1 egg yolk mixed with 1 tbsp. water)
Directions
- In a bowl, whisk flour and salt together; set aside.
- In a saucepan over medium heat, add shortening and water; bring to a boil.
- When melted, add flour and stir vigorously until it releases from the sides of the pot and forms a ball, about 2 minutes.
- Transfer to the bowl of a stand mixer. Using the paddle attachment, beat the dough on medium-high speed for 1 minute. Let it cool for 3 minutes.
- Preheat oven to 425ºF and line two large baking sheets with parchment paper; set aside.
- On medium speed, add 1 egg at a time and mix well between each addition. Add the egg white and process for 30 seconds.
- Add Dijon, cheese, thyme, rosemary and pepper. Mix until combined, cleaning the sides and the bottom of the bowl.
- Using a portion scoop of about 1 tablespoon, measure the dough out and drop it onto the prepared baking sheet, leaving 2 inches between each.
- At this point, the dough can be refrigerated or frozen otherwise, brush the egg wash on each dough ball.
- Transfer to the preheated oven and bake for 3 minutes.
- Reduce heat to 350ºF and bake for 30 to 35 minutes or until puffed and golden - DO NOT OPEN THE OVEN DOOR under any circumstances! If the dough is frozen, leave them in the oven for an extra 8 to 10 minutes.
- Remove from the heat and serve immediately. Makes 36 gougères.