This morning when I woke up, I remembered that I had a score to settle. A crispy cheesy score.
I tried to make gougeres, or cheese puffs last year, and they were everything except for the puff. So I looked up David Lebovitz’s post on gougeres and something he said made me feel better. He thinks “the funky-looking ones have a lot of charm”! How nice of him.
Even so, I figured it’s time to show those little puffs who’s boss.
I think I put the puffs in their place this time. (literally) 😉
Oh, if you ever need to impress someone, this is the way to go.
Gougeres – adapted from David Lebovitz
makes about 18 small puffs
1/3 c. water
2 Tbsp. butter
1 pinch of each: chili powder, garlic powder, salt
1/3 c. flour
1 extra large egg
1/2 c. grated sharp cheese (I used aged cheddar)
extra cheese to sprinkle on top
1. Preheat oven to 425 degrees F. In a small saucepan, heat the water, butter, and the pinches of spices together until butter is melted and water is boiling.
2. Add flour all at once and stir quickly until the dough leaves the sides of the pan. Turn off heat.
3. Continue to smoosh the dough around the pan for a few minutes to cool it off a little. (so you don’t scramble the egg when it’s added)
4. Add the egg and beat until the dough is soft (more of a stiff batter) and shiny. This might take a few minutes, don’t despair if it looks curdled, just press on.
5. Stir in the cheese.
6. At this point, you can: pipe the dough with pastry bag and round tip onto a baking sheet lined with parchment; or lacking a pastry bag, use a ziplock bag with a corner snipped; or just use two spoons to drop the dough.
7. Just make sure they’re evenly sized, about as large as a cherry tomato.
8. Sprinkle with extra cheese.
9. Bake at 425 degrees for about 6 minutes, until they have puffed, then reduce heat to 375 degrees F and continue to bake another 6 minutes, or until the puffs are browned on the sides.
10. Take care not to underbake or the puffs will collapse when taken out of the oven.