Sunday, July 18, 2010

Gougeres (cheese-puffs!)

Um, yes.  Another opportunity to eat cheese.  And lots of it.

Adapted from Jacques Pepin

1 C. Milk
4 T. Unsalted Butter
1/4 t. Salt
Dash Cayenne Pepper
1 C. Flour
3 Eggs
1/2 t. Paprika
1 C. grated Parmesan cheese
1 C. grated sharp Cheddar Cheese
Coarse Salt to sprinkle on top

Bring the milk, butter, salt, and cayenne to a boil in a saucepan.  Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball.  Transfer to the bowl of a blender and let cool for 5 minutes.

Add the eggs and paprika to the blender and process for 10 to 15 seconds, until well mixed.  Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  Reserve 1 tablespoon of the grated Parmesan cheese, then add all the remaining cheese to the choux paste.  Stir just enough to incorporate.  Scoop out about a tablespoon's worth of the dough and push it off the spoon onto the baking sheet.  Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougere.  Bake for about 30 minutes, until nicely browned and crisp.

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