Buzz
Image by: Victor ProtasioThe perfect balance of smokiness and pepper creates irresistibly tender, crispy cheese puffs. Gougères, a French pastry made from a simple dough called choux, are not only easy to make but also incredibly versatile for adding unique flavors. Typically served as appetizers or snacks, they are best enjoyed warm, though they remain delightful even at room temperature.
The secret to flawless gougères is in the mixing. Stirring the dough vigorously in the pot results in a smooth, cohesive texture. A great bonus: these puffs freeze wonderfully. Simply let them cool completely, then freeze flat in a zip-top bag for future indulgence.
Ingredients List
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1.5 cups all-purpose flour
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1 teaspoon freshly ground black pepper, extra for garnish
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¾ cup (1½ sticks) salted butter, cut into chunks
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½ teaspoon kosher salt
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4 ounces smoked Gouda cheese, grated (about 1 cup packed)
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5 large eggs
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flaky sea salt, for sprinkling
Instructions
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Preheat your oven to 400°F with the racks placed in the upper and lower thirds. Line two baking sheets with parchment paper. In a medium-sized bowl, whisk together the flour and black pepper.
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In a large saucepan, combine 1½ cups of water, butter, and kosher salt. Cook over medium-high heat, stirring occasionally, until the mixture reaches a boil.
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Add the flour mixture all at once into the saucepan. Stir quickly with a wooden spoon until the dough becomes smooth and pulls away from the sides of the pan, about 2 to 3 minutes. Remove from heat. Stir in the cheese until mostly melted and smooth, about 1 minute. Add the eggs one by one, stirring vigorously after each addition, until smooth. (The batter may look lumpy after each egg but will smooth out with stirring.)
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Transfer the dough into a large zip-top bag with a ½-inch tip cut off from one corner (or a pastry bag with a ½-inch round tip). Pipe the dough into 1½-inch mounds, making sure they're spaced at least 1 inch apart on the prepared baking sheets (about 24 mounds per sheet). Flatten any pointed tips with your fingertip. Sprinkle with flaky sea salt and extra black pepper. Any remaining dough can be stored in the refrigerator.
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Bake the puffs until they're puffed up and golden, about 30 to 35 minutes. Let them cool for 5 minutes. Repeat with any remaining dough, using parchment paper on the slightly cooled baking sheet. Keep the puffs warm in a 200°F oven. These cheese puffs can be made up to 3 hours in advance; simply reheat in a 225°F oven on a baking sheet lined with parchment paper for about 15 minutes.
