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!