Gruyère Cheese Puffs
- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR
- SERVINGS: makes about 3 dozen
Jane Martin, the chef on the barge Prosperité, makes a rustic, free-form version of gougères, the rich, crisp pastries typically served in Burgundy with the local Chardonnay. She just spoons the batter onto a baking sheet instead of fussing with a piping bag. Whatever the shape, these puffs are delicious.
- 1 cup water
- 5 tablespoons unsalted butter, cut into tablespoons
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 2 1/2 ounces Gruyère cheese, cut into 1/4-inch dice (about 2/3 cup)
- 1/2 teaspoon freshly ground pepper
- Preheat the oven to 400°. Line 2 large, rimmed baking sheets with parchment.
- In a medium saucepan, combine the water with the butter and salt and bring to a boil over moderate heat. Reduce the heat to low, add the flour all at once and beat with a wooden spoon until the batter is smooth and pulls away from the side of the pan. Beat for 1 minute longer over the heat to dry out the batter. Remove from the heat and let the batter cool for 5 minutes. Beat in 1 egg at a time, beating well between additions. Stir in the cheese and pepper.
- Drop tablespoons of the batter onto the prepared baking sheets and bake for about 30 minutes, or until puffed and golden. Transfer to a rack to cool. Serve warm or at room temperature.
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Congratulations to Mei Lin, winner of Top Chef Season 12.