Herb and Cheese Gougères (Choux Puffs)
Ronnie's Notes
These pastries are incredibly versatile: Use them as is, or cut them in half and fill them with salad, dip, or another filling. You can freeze these, too! Without the herb and cheese, the dough can be used to make cream puffs; add 1–2 tsp. sugar to the dough, make them larger, and cook them 7–10 minutes longer.
Tips: Second Thoughts Let the puffs cool and split them in half. Remove any moist, uncooked dough. Stuff the bottom portions with savory fillings such as egg, shrimp or chicken salad, dip, or other goodies (such as bruschetta or bottled salsa).
Difficulty: Challenging
Instructions
Preheat the oven to 400°F.
Cook the water and butter over moderate heat in a medium-size saucepan.
When the butter has melted, add the flour and salt, all at once.
Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan.
Remove pan from the heat and let it cool for 2–.
Beat the eggs, one at a time, and add them one at a time to the dough, blending well after each addition.
Add the herbs, cheese, and cayenne pepper and blend them thoroughly into the dough.
Butter and flour a baking sheet.
Drop mounds of about 1” of dough from a teaspoon onto the sheet.
Leave at least 1” space between the mounds.
If you like a shiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash.
Place the baking pan in the oven and raise the heat to 425°F.
Bake about 18– or until the puffs are lightly brown and crispy.
Lower the heat to 300°F and bake another 5–.
Turn off the heat.
Pierce the puffs with the tip of a sharp knife and return them to the oven for 3–.
Serve hot or at room temperature.
(c)First Courses Most of the time you won’t serve a first course for dinner.
But it is welcome occasionally, and is particularly suitable for company.
A first course sets a slower pace for your meal so that you and your guests can relax at the table.
It also allows you to show off your culinary skills and hear everyone’s praise and applause.