This is Michel Richard's version of cheese puffs, using French cream puff dough, pate a choux. Do not overcook the gougeres; they are better when slightly undercooked.
The dough can be made 1 day in advance and refrigerated.
Servings: 36 appetizer puffs
- 1/2 cup water
- 1/2 cup whole milk (may substitute low-fat milk, but do not use nonfat milk)
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4 ounces (1 stick) unsalted butter, cut into pieces
- 1 cup flour
- 5 large eggs
- 1/2 cup grated Parmesan cheese, plus more for sprinkling on top
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silicone liner.
Combine the water, milk, salt, cayenne pepper and butter in a medium saucepan. Bring to a boil over medium heat; then turn off the heat. Add the flour all at once. Mix with a whisk for 30 seconds, just until the mixture turns into a mass. Whisk in the eggs one at a time, making sure not to add the next egg until the previous one is completely incorporated and the batter is somewhat stiff, with a silky consistency. Once all the eggs are incorporated, beat in the Parmesan cheese.
Transfer the thick, batter-like dough to a pastry bag fitted with a 1/2-inch round tip (or use a resealable plastic food storage bag and cut off 1 of the bottom corners). Pipe walnut-size balls of dough onto the paper, spaced 1 inch apart. Sprinkle a little cheese on top. Bake for 20 minutes. (They should puff slightly.) Transfer to a serving plate and serve immediately.
From chef Michel Richard.
Tested by Michael Trimarchi.
Email questions to the Food Section at firstname.lastname@example.org.