Cheddar Gougères
By Yankee Magazine|Sep 18 2012|
Knowing how to make a quick batch of these airy Cheddar Gougères — cheese puffs — is one of the best skills a host can acquire. They’re so simple, and they always get a big reaction from guests–especially when made with sharp Vermont cheddar cheese. Cambridge’s own Julia Child popularized them in her book Mastering the Art of French Cooking, and we feel it’s time for a gougères revival.
Yield
about 40 puffs
Total Time
25 minutes
Ingredients
8 tablespoons (1 stick) salted butter
1 cup water
1 cup all-purpose flour
5 large eggs
1-1/2 cups grated extra-sharp cheddar cheese
1/8 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper
Instructions
Preheat oven to 425°. Line two baking sheets with parchment paper. Heat butter and water in a medium saucepan over medium-high setting until butter is melted and mixture comes to a low boil.
Turn heat to low, add flour, and stir vigorously until mixture coheres and pulls away from pan sides, about 1 minute. Remove pan from heat.
Add eggs, one at a time, stirring vigorously after each. Dough will separate after each addition; keep stirring until it forms a smooth paste. Stir in cheese, nutmeg, and pepper (the dough should still be hot enough to melt the cheese).
Drop mixture in heaping teaspoonfuls onto the baking sheet (for a prettier presentation, you can pipe the batter into 1-1/4-inch mounds). Bake until puffed and brown, about 30 minutes. For extra-crisp puffs, pierce each one with a knife, then turn off the oven and put the puffs back in for 10 minutes.
Hi to Amy,
I saw the episode where you made these. I want to bring these to my small family in Brooklyn for Christmas brunch. (There are 5 of us and we are quarantining starting this weekend.) I’m an inexperienced baker and plan a practice run this weekend. If they turn out well, I’d like to freeze them so won’t be pressured to make them on the 24th. In any case, they’ll have to be reheated. Is this a good idea? Thanks so much.
Yes, you can freeze them. Just make sure they don’t get squished (thinking of my own crowded freezer here) and warm the gently in the oven — I’m thinking 225-250 degrees.
Thanks so much. Will try freezing some when I actually do make them. Happy New Year!
Dear Amy, I saw you on tv last Monday going through the cheese making and the amazing bakery, then I saw you baking the gougères , I said to my self I have to bake those, so today I did so far smells awesome, I just pulled them out of the oven,I’m going to surprise my wife, hope she likes them.