Cheese Puffs
Cheese Puffs, AKA Gougeres are light, cheesy and down right satisfying. These are a great addition to any party with friends and family and the dough itself is, in my opinion, one of the most versatile doughs you can learn to make.
Ingredients
- 325 g milk
- 15 g kosher salt
- 175 g unsalted butter
- 300 g AP flour
- 6-7 large eggs
- 175 g shredded cheese (ex. Mexican blend)
- 25 g parmesan cheese, grated
Instructions
- In a saucepan, combine milk, salt, and butter. Slowly bring to a boil over medium heat.
- Once simmering, add flour and whisk to combine. Cook over medium heat until the dough thickens, then switch to a wooden spoon and keep cooking for another minute. Transfer dough to a stand mixer.
- Using a paddle attachment, mix on medium speed for about a minute to cool the doug. Add eggs 1 at a time, allowing each to incorporate before adding the next. Dough should be wet and pasty. Mix in grated cheese and Parmesan.
- Wet your hands and form heaping tablespoons of the dough into balls, placing them on a parchment-lined sheet.
- Bake in a preheated 400°F (205°C) oven for 20-25 minutes, until puffed up and golden. After baking, open the oven door, heat off, to let the puffs cool a bit.
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