Petits Choux Au Fromage Ou Gougeres Cheese Puffs Recipes

Steps:

• Preheat oven to 400 degrees.
• Line 2 aluminum baking sheets with parchment paper.
• Combine the water, olive oil and salt in a saucepan over high heat and bring to boil. Add the sifted flour all at once and stir well.
• Cook the mixture, stirring constantly to break up any lumps, and until the dough begins to come away from the sides of the pan, approximately 5 minutes.
• Immediately transfer the dough to a *mixing bowl of a stand up mixer fitted with the paddle attachment and beat the dough on medium speed to cool to room temperature.
• *(I used standard mixing bowl and electric beaters.).
• Add the eggs one at a time, beating well after each egg is added. You want a stiff but pliable texture to the dough.
• Finally, add the gruyere cheese and black pepper. Continue mixing for 1 minute.
• Using a greased teaspoon, drop the dough 2" apart onto the baking sheet. (You can alternatively use a pastry bag fitted with a plain round tip and pipe the dough into 1" diameter balls 2" apart onto the baking sheet.).
• Bake until golden brown and puffed, about 5 minutes, then reduce the heat to 325 degrees and continue baking the puffs until cooked through, about another 20-25 minutes.

Steps:

• Preheat oven to 350F degrees and line a baking sheet with parchment.
• To make the Choux paste, combine the milk, butter and salt in a sauce pan and place over medium heat until butter melts and the mixture comes to a full boil.
• Add the flour all at once, stirring until the mixture has formed a smooth paste and pulls away from the sides of the pan, about 3 minutes.
• Transfer the paste to a stand mixer fitted with the paddle attachment (or may be mixed by hand).
• Add the eggs, one at a time, and mix on medium speed (or mix by hand vigorously), incorporating each egg completely before adding the next egg. Scrape down the sides of the bowl before adding each egg. When all of the eggs have been added the mixture will be thick, smooth and shiny.
• Add the cheese, pepper and thyme, and gently mix in by hand with a rubber spatula.
• Transfer the mixture to a pastry bag fitted with a 1/2 inch plain or round tip (no. 6 or 7), filling it about 1/3 of the way full so it is still easy to handle. Pipe the mixture out onto the parchment, making quarter size (about 1 inch) mounds. Leave about 1 1/2 inch space between the mounds. Or, you can use a spoon to drop the mounds onto the parchment, but it is harder to control the thick mixture.
• The mounds may have cheese poking out in odd directions. With a wet finger just pat the mound into a more uniform shape.
• To make the topping, whisk together the egg and salt. Brush the tops of the mounds and then sprinkle with the cheese.
• Place the Gougères immediately into the preheated oven and don�t open the door until they are nicely browned or they may collapse.
• Bake until they have puffed and are nicely browned, about 25-30 minutes.
• They are delicious served hot, warm or room temperature. They can also be frozen in an airtight container, and re-crisped directly from the freezer in an 350F degree oven for 5 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
• Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
• Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
• When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
• Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
• Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.