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gourgettes

Cheese-and-Herb Gougeres (Choux Puffs)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Servings

Ingredients

  • 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
  • 1/4 cup cream cheese
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped scallion
  • milk optional
  • 1/4 cup plain Greek style yogurt
  • 1/4 cup chopped mango chutney
  • 1/4 teaspoon curry powder optional
  • 2 hard cooked eggs
  • 1-1/2 tablespoons mayonnaise
  • 1/4 teaspoon curry powder
  • salt to taste
  • 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

Instructions

  • Dough:
  • Preheat the oven to 425°F. 
  • 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.
  • 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:
  • 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:
  • Mix ingredients thoroughly. Makes about 1/2 cup.
  • Egg Filling:
  • 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:
  • Mix the beans, mayonnaise, mustard, tomatoes and capers in a bowl. Mix thoroughly. Makes about 1/4 cup.