Gougeres are French cheese puffs made with a choux pastry, and loaded with mozzarella and parmesan cheese. It’s quick and easy to put together and the results are delightful – puffy, light and airy packages that you can’t have enough of.
Packed with wonderful aroma and flavour, the clear step-by-step instructions in this recipe are fail-proof and fool-proof. Pâte a choux dough or choux pastry is the building block of cheese gougeres. It’s a cooked dough using all-purpose flour, hot boiling water, butter and eggs. Pate a choux is also used to make beignets, cream puffs, pumpkin cream puffs, chouquettes and other delicious recipes to make any party a real success with your guests.1/8 teaspoon freshly ground black pepper1/2 cup grated parmesan cheeseIn a medium saucepan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another two minutes to dry out the dough.
Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.Use two tablespoons to round each ball of dough then drop each onto the prepared parchment paper.Bake for 10 minutes at 220°C and another 20-25 minutes at 190°C until golden brown. Serve warm.Low Bee Yinn is a food blogger and cookbook author.
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