Cheese Puffs - brief and clean Gougeres recipe for puffy, mild and ethereal French tacky puffs. Loaded with mozzarella and parmesan cheese, so appropriate!
Gougeres are French cheese puffs made with a choux pastry and loaded with cheese. Gougere is my favourite recipe to bake after I crave for cheesy puffs.
This meal is high-quality served as a aspect dish. They go properly with any essential dishes. do this brief and easy recipe. Make batches as they will disappear in a rely of mins!
- 3/4 cup water
- 5 tablespoons unsalted butter (70g)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup plain flour
- 4 large eggs
- 3/4 cup grated mozzarella cheese
- 1/4 teaspoon minced Italian parsley
- 1/2 cup grated parmesan cheese
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 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.
- Add the mozzarella cheese and parsley, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5"-2" apart. Sprinkle some grated parmesan cheese on top.
- Bake for 10 minutes at 425°F (220°C) and another 20-25 minutes at 380°F (190°C) until golden brown. Serve warm.