French Cheese Puffs or Gougeres

 

Ingredients

• 1 cup water
• 1 cup all purpose (plain flour)
• 3 pinches of salt
• 3 tsp Cayenne pepper
• 3.5oz -100g salted butter
• 5 whole eggs (1 for optional eggwash)
• ¾ cup - 50g Gruyere cheese (grated)
• ½ cup - 30g Parmesan Cheese (grated)
• 1 small bunch of fresh chives 

Steps

• Step 1
  Preheat your oven to 400°F – 200°C
• Step 2
  Place water and butter in a deep saucepan and bring to the boil in order for the butter to be melted by the time the water boils. Add salt and Cayenne pepper.
• Step 3
  Add the flour, mix well using a wooden spoon.
• Step 4
  Return to low heat and continue mixing until the mixture becomes smooth and does not stick to the sides. this takes approx 2 to 3 minutes, turn off heat and leave to cool a few minutes.
• Step 5
  Break the eggs in a container or bowl to avoid any egg shells and add to the mixture one at a time, as you mix vigorously with a wooden spoon or similar. Keep repeating this process until all 4 four eggs are well incorporated into the mixture. (Note: You could also transfer to an electric mixer and use the beater attachment on medium speed)
• Step 6
  Chop the chives and ensure your two cheese are grated. Set aside.
• Step 7
  Grease a large sheet pan (shallow tray) with oil, wipe off any excess with cloth or paper towel. You just want a thin film of oil.
• Step 8
  Using a plain pastry tube or nozzle approx half inch, place in a piping bag and fill with mixture.
• Step 9
  Pipe directly on your sheet pan as per choux shape (see video). Dip your finger in water and push down any spiky bits sticking out, repeat for each item.
• Step 10
  As an option for a glossier finish, break an egg into a bowl, beat and using a pastry brush, lightly brush the tops of the choux. Sprinkle grated Parmesan cheese on each one.
• Step 11
  Place in preheated oven at 400°F – 200°C for approx 25 minutes. Keep cooking until they reach your desired colour. A nice golden brown is best. Sprinkle a few chopped chives when serving.

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Little Tips

Don't let the mixture get too cold before piping.
You can freeze them for later use, try not to squash them so they don't lose their shapes.