Gougere “cheese puffs”
Makes 36 Puffs
1 cup – Water
8 tbsp – Butter, in pieces
¼ teaspoon – Salt
1 cup – All Purpose flour
4 – Large Eggs
1 cup – Shredded Gruyere cheese
In a thick bottomed pot, combine the water, butter and salt and bring to a boil. Reduce the heat to a simmer and add the flour. Mix with a wooden spoon until a dough ball forms. Transfer the dough to an electric mixer and add the eggs one at a time, beating on high until all the eggs are incorporated. Allow to cool, covered with a plastic wrap to stop a skin from forming.
Preheat oven to 375. Butter a large baking sheet. Fold the cheese into the dough until well blended then drop by tablespoon onto the prepared baking sheet. Bake the puffs for 30 minutes. Turn off the heat and let stand until they are golden and crisp, about 10 minutes. Serve the puffs warm with your favourite local wine.
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