Cheese Puffs

Cheese Puffs

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by Nikki Moore

WCNC.com

Posted on May 15, 2013 at 12:43 PM

Updated Wednesday, May 15 at 1:59 PM

Gruyere and Thyme Gougéres
Makes about 2 ½ dozen cheese puffs

2/3 cup water
3 ½ tablespoons safflower oil
¼ tsp salt
2/3 cup bread flour
2 large eggs
2 large egg whites
1/2 cup grated gruyere cheese
1 tablespoon minced fresh thyme
1 garlic clove, minced
Pinch of cayenne

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a small saucepan, bring the water, oil and salt to a boil.  Reduce the heat to medium-low and stir in the bread flour using a wooden spoon.  As you stir a dough will form that will pull away from the sides of the saucepan.  Once this happens, keep stirring for two or three minutes to try to cook off any excess water from the dough.  

Remove the saucepan from the heat and place the dough in a food processor fitted with the metal blade.  Process for 15 seconds with the feed tube open to allow steam to escape.  Add the eggs and egg whites all at once and process for 30 more seconds.    Add the cheese, thyme, garlic, and cayenne and process just until ingredients are evenly distributed throughout the dough

Fill a piping bag with the cheese dough and pipe out small mounds, about 1-inch in diameter, on the lined baking sheet.  Bake for 30 minutes and then pierce each gougére with a toothpick or skewer and place them on wire racks.  Place the wire racks with the gougéres atop the baking sheet and return them to the oven.  Immediately turn off the heat.  Allow the oven door to remain ajar for 10 minutes to allow the insides of the gougéres to dry out.  Serve immediately or allow to cool and then freeze gougéres in an airtight container.


 

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