A Word From The Cook
“Also known as Gougères, or Pâte à Choux, these savory cheese puffs can be frozen (unstuffed) in a plastic bag and reheated at 425 degrees for 5 minutes”
40 Bite Sized Puffs
- 1 cup milk
- 1 stick unsalted butter (1/2 cup)
- 1 teaspoon kosher salt + 1/8 teaspoon freshly ground pepper
- 1 teaspoon fresh chopped rosemary (optional)
- Pinch of nutmeg
- 1 cup flour
- 4 extra large eggs
- ½ cup grated Gruyère cheese + extra for sprinkling
- ¼ cup freshly grated parmesan cheese
- 1 egg + 1 teaspoon water for egg wash
- 1/3 pound prosciutto
Step 1 – Prepare
In a medium saucepan heat milk, butter and seasonings over medium heat until scalded.
Add flour all at once and beat vigorously with a wooden spoon until mixture comes together. Continue to cook over low heat for another 2 minutes.
Put mixture immediately into a food processor fitted with a metal blade. Add eggs and cheeses, and pulse until dough is smooth and thick (eggs should be well incorporated).
Step 2 – Shape Dough into Puffs
Line 2 baking sheets with parchment paper.
Use two spoons to scoop out mixture into one inch diameter balls.
Place puffs on baking sheets approx. 1 ½ inches apart (puffs will increase in size when baked).
Shape puffs into rounds with damp fingers.
Step 3 – Brush, Bake, Stuff & Serve
Brush tops of each puff lightly with egg wash and sprinkle with cheese.
Bake puffs in hot oven at 425 degrees for 15 minutes.
Serve as is, or stuff with prosciutto or (other savory meat or cheese).
To stuff, cut puffs horizontally through the middle, open and place small slice of prosciutto or other savory stuffing inside.
Serve and enjoy!