“Loaded with flavor but light as a feather. Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper, for addictive bites that will be a hit at your next cocktail party.” — Chow.com
The cheese puffs can be made up to 2 days in advance and stored at room temperature.
INGREDIENTS
:
1 1/2 cups whole milk
8 tablespoons unsalted butter (1 stick)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
5 large eggs
1 cup shredded aged (3 to 6 months) Manchego cheese (about 3 ounces)
1/2 cup finely grated Parmesan cheese (about 1 ounce)
METHOD:
Heat the oven to 375°F and arrange racks in the upper and lower third. Line 2 baking sheets with silicone baking mats or parchment paper.
Combine milk, butter, salt, and pepper in a medium saucepan and bring to a boil over medium heat. Reduce heat to low, add flour all at once, and stir vigorously until well incorporated. Cook, stirring constantly until the dough pulls away from the sides of the pan, feels dry to the touch, and is no longer sticking to the bottom of the pan, about 3 to 5 minutes. (The dough will form one large ball.)
Transfer the dough to a mixer fitted with a paddle attachment. Beat in eggs one at a time on medium-low speed, letting the first one completely incorporate before adding the next. Reserve 3 tablespoons of the shredded Manchego cheese. Add remaining Manchego and Parmesan cheese to the dough and mix on low until incorporated.
Drop tablespoon-size rounds of dough on the prepared baking sheets, about 1/2 inch apart. (A small ice cream scoop works well for this.) Evenly sprinkle reserved Manchego cheese over top. Bake, rotating halfway through the baking time, until puffed and golden brown, about 30 to 35 minutes. Serve hot, warm, or at room temperature.
YIELD: About 60 cheese puffs
SOURCE: Recipe by Aida Mollencamp of Chow.com
