Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, french cheesepuffs. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Oh so French, gougères are savory cheese puffs made from pâte à choux, or cream-puff dough, with a generous amount of cheese folded in. Slightly warm with a crisp shell and a cheesy, pillowy interior, they are the perfect little bite to pop in your mouth between sips of sparkling wine or cocktails. When butter melts, reduce the heat to low. Add flour to saucepan all at once and beat with a wooden spoon over low heat for about a minute until mixture pulls away from sides of the pan.
French CheesePuffs is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. French CheesePuffs is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook french cheesepuffs using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make French CheesePuffs:
- Make ready 1 cup water
- Prepare 1 cup all purpose flour (plain flour)
- Make ready 3 pinches salt
- Prepare 3 tsp Cayenne pepper
- Take 100 g salted butter
- Get 5 whole eggs (1 for optional eggwash)
- Get 3/4 cup cheese (grated)
- Take 1/2 cup Parmesan Cheese (grated)
- Make ready 1 small bunch of fresh chives
If you've ever had a sweet cream filled cream puff or a chocolate-topped éclair, the pastry you're eating is called pâte à choux (pronounced PAT ah shu) or choux pastry. Gougeres (French Cheese Puffs) Nothing like a batch of fresh cheesy Gougeres right out of the oven! Biting into these delicate cheese puffs, made with my favorite cheese, Gruyère, is like biting into a cloud. A cloud made of cheese, lots of cheese! ❤️ Chef John's recipe for gougeres, French cheese puffs, are made with sharp Cheddar cheese and are as easy to make as they are delicious.
Steps to make French CheesePuffs:
- Preheat your oven to 200°C / 400°F. - - Place water and butter in a deep saucepan and bring to the boil
- Add salt and Cayenne pepper. - Add the flour, mix well using a wooden spoon.
- Return to low heat and continue mixing until the mixture becomes smooth and does not stick to the sides. this takes approx 2 to 3 minutes, turn off heat and leave to cool a few minutes.
- Break the eggs in a container or bowl to avoid any egg shells and add to the mixture one at a time, with a wooden spoon or similar. Keep repeating this process until all 4 (four) eggs are well incorporated into the mixture. (Note: You could also use electric mixer and use the beater)
- Chop the chives and ensure your two cheese are grated. Add to mixture and mix well. Set aside. - Grease a large sheet pan (shallow tray) with oil. - Using a plain pastry tube or nozzle approx half inch, place in a piping bag and fill with mixture. - Pipe directly on your sheet pan as per choux shape.Dip your finger in water and push down any spiky bits sticking out, repeat for each item.
- Break an egg into a bowl, beat and using a pastry brush, lightly brush the tops of the choux. Sprinkle grated Parmesan cheese on each one. - - Place in preheated oven at 200°C / 400°F for approx 25 minutes. Keep cooking until they reach your desired colour. A nice golden brown is best. Sprinkle a few chopped chives when serving.
- ✅Notes: - Don't let the mixture get too cold before piping.
Biting into these delicate cheese puffs, made with my favorite cheese, Gruyère, is like biting into a cloud. A cloud made of cheese, lots of cheese! ❤️ Chef John's recipe for gougeres, French cheese puffs, are made with sharp Cheddar cheese and are as easy to make as they are delicious. Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese!
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