Gougeres, or French cheese puffs, start with a basic pate a choux dough that bakes into wonderfully light puffs that are given their flavor with a bold cheese - like Swiss or Gruyere - and black pepper.
Don't let the fancy terms scare you away, because pate a choux is a lovely dough that is incredibly simple to make and it comes together so well in the bowl. While this dough is most often used in a sweet recipes like cream puffs, mixing a strong cheese into the batter yields a delicious side that can take the place of any other dinner bread.
Pate a choux dough begins on the stovetop where butter, a combo of milk and water, salt, and pepper are brought to a boil. Flour is dumped in and stirred together until an elastic dough is formed and a dry film becomes visible on the bottom and sides of the pan.
Then everything gets transferred to a mixing bowl and is given time to cool so that eggs can be added along with the cheese. Finally, mounds are piped onto a parchment-lined pan and then bake until poofy, hollow, cheesy puffs are formed.
Don't be afraid to try pate a choux dough! Once you realize how easy it is and how tasty the result, you'll want to start churning out gougeres and profiteroles on the regular. Enjoy!Print
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