Herb Cheese Puffs made with pate a choux
Feb. 24th, 2015 02:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaSharp Cheddar and Thyme Cheese Puffs (Gougère)
Author: Baker Bettie
Prep time 15 mins
Cook time 18 mins
Total time 33 mins
Serves: 18-22 Puffs
Ingredients
1 cup water (8 oz, 236.6 mL)
1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
1 tsp kosher salt
1 cup all-purpose flour (4.5 oz, 127 grams)
4 large eggs
½ cup finely grated sharp cheddar cheese (originally it should be gruyere)
1 TBSP fresh thyme, finely minced (or how about rosemary)
Instructions
Preheat oven to 425F and line baking sheets with parchment paper or silpats and set aside.
Place water, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
Place dough into the bowl of a stand mixer or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
Mix in the cheese and the thyme.
Pipe or scoop the batter onto prepared baking sheets keeping at least 2" apart.
Place baking sheet in the oven and turn the heat up to 450F for 8 minutes (do not open the oven).
Turn the heat down to 350F and continue to bake for 8-10 more minutes. They should be puffed and airy on the inside and crusty on the outside.
Author: Baker Bettie
Prep time 15 mins
Cook time 18 mins
Total time 33 mins
Serves: 18-22 Puffs
Ingredients
1 cup water (8 oz, 236.6 mL)
1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
1 tsp kosher salt
1 cup all-purpose flour (4.5 oz, 127 grams)
4 large eggs
½ cup finely grated sharp cheddar cheese (originally it should be gruyere)
1 TBSP fresh thyme, finely minced (or how about rosemary)
Instructions
Preheat oven to 425F and line baking sheets with parchment paper or silpats and set aside.
Place water, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
Place dough into the bowl of a stand mixer or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
Mix in the cheese and the thyme.
Pipe or scoop the batter onto prepared baking sheets keeping at least 2" apart.
Place baking sheet in the oven and turn the heat up to 450F for 8 minutes (do not open the oven).
Turn the heat down to 350F and continue to bake for 8-10 more minutes. They should be puffed and airy on the inside and crusty on the outside.
