For the Warships holiday party this weekend, I made some deliciously cheese gougeres, or cheese puffs, which is much easier to say. I found the recipe on Smitten Kitchen, a new food blog my friend Shea discovered. Mine weren’t perfectly round, but they still turned out well and were pretty easy to make.
1 cup milk
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
Dash cayenne pepper
1 cup all-purpose flour
3 large eggs
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
1 1/2 cups grated Swiss cheese (or Gruyère)
Coarse salt (I used sea salt) to sprinkle on top
Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Move the mixture into a food processor and let cool for 5 minutes, then process for about 5 seconds to break it up.
Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the paste to a mixing bowl, and let cool for 10 minutes.
Preheat the oven to 375°. Line two cookie sheet with parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.
Notes: Amazing. Yum. Can’t stop eating them. They were gone by the end of the night.
Servings: About 30 cheese puffs