Actually, on reflection, do not call me daddy puff. These beautiful cheese puffs, called gougères in French cuisine, are as easy as they are delicious. The b uttery, eggy pastry (called dough Choux ) is the same one that we used for the blue cheese fritters, so if the first minute of the video looks like a repeat, it is not! There is a French bakery called Tartine in my neighborhood makes these amazin g extra large cheese puffs studded with black pepper and fresh thyme leaves. He's like my favorite thing ever, and I can not believe it took me this long to make them myself.
Usually, the Gruyere cheese is used, but I had a very strong farm cheddar in the fridge, so I decided to use it. As long as you use a very strong spicy cheese, I do not think you can go wrong. I love gougères with gruyere, but I think that the extra-sharp cheddar was just as well, and perhaps better, at least to my palette.
Since gougères really do not take much time to prepare, and only 15 minutes to cook, they are d excellent appetizers for a party. They go after they sit for a while, but if you really want to treat your guests, make them in small batches several times during the party so people can taste warm. one of the greatest smells in the world comes from this glorious, steam cheese straw that escapes a freshly baked gougère as if torn. Which reminds me, do twice as much as you think you'll need - these are very addictive and will turn normally well-behaved guests in gluttons out-of-control! Enjoy.
Ingredients (Makes about 12 small gougère):
1/2 cup water
4 tbsp butter
1/2 cup flour
pinch of salt
2 large eggs
1 / 2 cup grated sharp cheese (cheddar, Swiss cheese, etc.)
1 teaspoon of freshly picked thyme leaves
1 tablespoon freshly ground coffee with black pepper coarsely
