Cheese Puff Recipe
Here is an easy cheese puff recipe that goes by the elegant little name of gougères (goo-jair) in French. They make a popular warm appetizer or might be served alongside a green salad for a tasty entree.
French Cheese Puffs
Don't be afraid to get creative with the other ingredients. You can add all sorts of things to gougères with great success. Popular additions are finely diced ham, chopped chives, diced smoked salmon, piment d'Esplette, and even foie gras.
The recipe begins by making a choux pastry dough. Choux has a reputation of being tricky and I have failed a few batches in my time. The cheese puff recipe here though should work every time. Do pay attention to egg size - the recipe calls for four medium eggs. If you use large eggs, three will probably be enough. The final dough should be stiff and sticky.
Don't expect the puffs to get as large as regular choux pastries. The cheese and other ingredients weigh things down a bit, but not to worry, gougères are quite puffy enough.
Be sure to serve these warm. You can make them ahead of time and store them at room temperature for several hours. Just pop them back in a hot oven for a minute or two to reheat. I wouldn't recommend refrigerating them, but you can freeze them quite nicely. To thaw, place the frozen gougères on a tray and place in a preheated oven (400°F should be about right) for several minutes.
The French region of Bourgogne is often given credit with being the birthplace of gougères, although I have heard rumors that it was a visiting Parisian chef that first had the idea to add cheese to choux pastry and serve it as an appetizer.
In Bourgogne, you are likely to find this cheese puff recipe cooked in a ring, called a couronne or crown. It is then sliced into servings and served alongside a green salad. Typically, this cheese puff recipe is made with Comté cheese, a French cheese fabricated in Franche Comté, just to the east of Bourgogne. However, other types of cheese will work just as well.