Description
Twenty-four small savory choux puffs with sharp cheddar and fresh chives.
Ingredients
Scale
- 1 cup Water
- 8 tablespoons Unsalted butter
- 1/2 teaspoon Fine salt
- 1 cup All-purpose flour
- 4 eggs Large eggs
- 1 cup Sharp cheddar, finely grated
- 2 tablespoons Fresh chives, finely sliced
- 1/8 teaspoon Ground cayenne
Instructions
- Heat oven to 425°F and line two baking sheets with parchment. Bring 1 cup water, 8 tbsp unsalted butter and 1/2 tsp fine salt just to a rolling boil in a medium saucepan. Add 1 cup all-purpose flour at once. Stir firmly over medium heat about 2–3 minutes until a cohesive paste pulls away and a thin film forms on the pan.
- Transfer paste to a bowl and cool for about 5 minutes so it is warm rather than fiercely hot. Beat in 4 large eggs one at a time, fully blending each before the next. Fold in 1 cup finely grated sharp cheddar, 2 tbsp chives and 1/8 tsp cayenne. The batter should be glossy and hold a soft mound.
- Pipe or spoon approximately 24 one-and-a-half-inch mounds onto lined sheets with room to expand. Smooth any sharp peaks with a damp fingertip. Bake at 425°F for 15 minutes without opening the door, then lower to 350°F and bake another 20–25 minutes until deeply golden and dry enough not to collapse.
- Cool on a rack about 10 minutes. Split a test puff to check the center is cooked and not gummy. Serve warm; document actual oven load, pan rotation and yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: about five minutes stovetop paste, fifteen minutes at 425°F and twenty to twenty-five at 350°F, ten minutes cooling; oven preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: One small gougère