Mary Reilly, Executive Chef at Westfield State University, taught us how to make cheese puffs that you can turn into a tasty appetizer-sandwich.
- Gougères (say “goo-jay-re) aren’t just any cheese puff. They are a great nibble with drinks, or make ’em larger and stuff with all kinds of sandwich fillings. Gruyere is traditional, but you can use any grating cheese with success.
- Yield: 12 to 16 puffs
- ¼ cup water
- ¼ cup milk
- 4 tablespoons butter, cut into cubes
- Black pepper
- ½ cup all-purpose flour
- 2 eggs
- 2 ounces (about ½ cup grated) Gruyere cheese, grated
- A little extra cheese for topping the gougeres
- Heat oven to 400°F.
- Combine the water, milk, butter, pepper, and salt in a medium saucepan. Bring to a boil and then remove from heat.
- Add flour, pepper and salt and stir quickly with a wooden spoon to combine. Put the pan back on the heat and stir with the spoon until the dough forms a ball that pulls away from the sides and clears the bottom of the pan. Remove from heat and transfer mixture to the bowl of a stand mixer.
- Let dough cool for 5 minutes. Beat in the eggs one at a time. The dough may break apart at some point in the mixing, but keep beating until a thick paste is formed.
- Stir in cheese.
- Scoop tablespoons dough onto a parchment-lined baking sheet. Sprinkle additional cheese over the tops.
- Bake until well-puffed and deeply golden, about 20 to 30 minutes.