Cheese-and-Herb Gougeres (Choux Puffs) - Jamie Geller

Cheese-and-Herb Gougeres (Choux Puffs)

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gourgettes

There’s always a bagful of cheese-and-herb gougeres in my freezer. Everyone loves them – they’re basically small, savory cream puffs.

  • Duration
  • Cook Time
  • Prep Time
  • Makes about 60 ServingsServings

Ingredients

Dough:

  • 1 cup minus 2 tablespoons water
  • 1/4 pound unsalted butter, cut into chunks
  • 1 cup all-purpose flour, sifted
  • 3/4 teaspoon salt
  • 4 large eggs
  • 1-1/2 tablespoons chopped fresh mixed herbs, or 1-1/2 teaspoons dried
  • 1/2 cup grated Parmesan, Gruyere or cheddar cheese
  • pinch cayenne pepper
  • egg wash: 1 large egg mixed with 2 teaspoons water, optional

Blue Cheese Filling:

  • 1/4 cup cream cheese
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped scallion
  • milk, optional

Yogurt-Chutney Filling:

  • 1/4 cup plain, Greek style yogurt
  • 1/4 cup chopped mango chutney
  • 1/4 teaspoon curry powder, optional

Egg Filling:

  • 2 hard cooked eggs
  • 1-1/2 tablespoons mayonnaise
  • 1/4 teaspoon curry powder
  • salt to taste

White Bean-Sun-Dried Tomato Filling:

  • 1/4 cup mashed white beans
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped sun dried tomatoes
  • 1/2 teaspoon chopped capers (or olives)

Preparation

Dough:

1. Preheat the oven to 425°F. 

2. Cook the water and butter in a saucepan over medium heat. When the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan. Remove the pan from the heat and let cool for 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Add the herbs, cheese and cayenne pepper and blend them in thoroughly.

2. Butter and flour a baking sheet. Drop 1-inch mounds of dough from a teaspoon onto the sheet. Leave space between the mounds for the puffs to rise. For a shiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash. Bake for 18-20 minutes or until the puffs are lightly brown and crispy. Lower the heat to 300 degrees and bake for another 5-6 minutes. Turn off the heat but leave the puffs in the oven for 3-4 minutes. Serve hot or at room temperature plain or with any of these fillings.

Blue Cheese Filling:

1. Mix the cream cheese, blue cheese and scallion together. Add milk, if necessary to make the mixture spreadable. Makes about ⅓ cup. Refrigerate remain filling in a closed container.

Yogurt-Chutney Filling:

1. Mix ingredients thoroughly. Makes about 1/2 cup.

Egg Filling:

1. Mash or grate the eggs into a bowl. Add the mayonnaise, curry powder and salt to taste. Mix to blend ingredients thoroughly. Makes about 1/2 cup.

White Bean-Sun-Dried Tomato Filling:

1. Mix the beans, mayonnaise, mustard, tomatoes and capers in a bowl. Mix thoroughly. Makes about 1/4 cup.

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