Another recipe that uses Choux Pastry, Gougères is a savoury puff favored by the French as an appetizer.
This one freezes well so it is good to make extra. After baking, allow them to cool completely and then store them in freezer bags. Reheat in a preheated oven at 200C for 6-8mins or until very hot but not burnt.
This recipe is adapted from a website.
(Yield: Approx 30 puffs)
1 cup milk
4 tablespoons unsalted butter
1/4 teaspoon salt
Dash cayenne pepper
1 cup all-purpose flour
3 large eggs
1/2 teaspoon paprika (or 1/2 tablespoon mixed herbs)
1/2 cup grated Parmesan cheese
1 1/2 cups grated Gruyère
coarse salt to sprinkle on top
1) Bring the milk, butter, salt, and cayenne to a boil in a saucepan.
2) Remove from heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball.
3) Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit.
4) Transfer to the bowl of a food processor, let cool for 5 minutes, then process it until dough is cool.
5) Add the paprika (or mixed herbs) and eggs, one at time, and beat until well blended and smooth. It is important to make sure that each egg is well incorporated before adding in the next one.
6) Preheat the oven to 200ºC .
7) Line a cookie sheet with parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add all of the remainder and all of the Gruyère to the choux paste. Stir just enough to incorporate.
8) Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Alternatively, put the mixture into a piping bag to do this. Continue making individual gougères, spacing them about 2-inches apart (this is to prevent them from sticking together during baking). Sprinkle a few grains of the coarse salt and a little of the reserved Parmesan cheese on each gougère.
9) Bake for about 25-30 minutes, until nicely browned and crisp.
10) Serve lukewarm or at room temperature.