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Cheese Puffs

Name: Cheese Puffs
Ingredients: 325 g milk (1 1/3c ); 15 g salt (3t ); 175 g butter (13T ); 300 g AP flour (2 1/2c ); 6-7 large eggs; 175 g shredded cheese (ex. Mexican blend) (1 1/2c ); 25 g grated Parmesan (1/4c )

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, 1 1/3c
15 g salt, 3t
175 g butter, 13T
300 g AP flour, 2 1/2c
6-7 large eggs
175 g shredded cheese (ex. Mexican blend), 1 1/2c
25 g grated Parmesan, 1/4c

Instructions

In a saucepan, combine milk, salt, and butter. Slowly bring to a boil over medium heat.
Once simmering, add flour & whisk to combine. Cook o ver 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.