Gougères or cheese puffs

This is a great little savoury treat for apéritif, or to accompany a nice salad. It is a variation on the choux pastry.


1,5 cup water 170 g of butter 1 tsp of salt 1,5 cup of standard flour a pinch of cayenne pepper 6 eggs at room temperature one cup of grated cheese (aged cheddar, parmesan...)


Bring the water to boil water with the butter and the salt in a saucepan and then take it off from the heat and pour in at once the flour and mix it together. Optionally you can add a pinch of cayenne pepper and grated nutmeg also. Put the pan back on low heat and stir constantly for a few minutes until the dough comes off easily from the wall of the pan. Here the important thing is to dry the dough as more humidity you get evaporated from it the more egg it will be able to take! Whisk the eggs in a bowl and little by little you add it to the mixture (off heat!) mixing vigorously in between. You might not need all the eggs - you would want a moderately stiff texture and shiny surface. Add the cheese and mix it in well, too. On a lined baking tray pipe out in a circle (you can use a plate to mark on the other side of the parchment paper with a pencil to give you a nice round circle) or just use a big spoon to create rustic shapes. Optionally, you can sprinkle them with spices or herbs that you like. Put them in the oven preheated at 200C fan forced and DO NOT OPEN the door on them until they are nice golden brown, for about 25 minutes! Enjoy!


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