Today I’m going to post about Gougères, a decadently cheesy, crunchy, tiny French biscuit made from Pâte à Choux, into which a soft, meltable cheese like Gruyére has been folded. As my twist on these little puffs I used beer as the liquid in the Choux pastry and cheddar in place of Gruyére. I also folded in fresh chives. The wonderful sharp cheddar flavor was enhanced by the earthy beer and spicy, grassy note of chives. These are great fresh out of the oven and the dough can be made up to 4 hours ahead. I used a Bon Apetit recipe as a guide for the savory Choux pastry.
This post is another entry in the Canapés month event on Foodies Plus.
Cheddar, Beer & Chive Gougères (Cheese Puffs)
Makes 50 tiny puffs
1 cup pale ale or similar beer
1 cup AP flour
5 1/2 ounces extra sharp Cheddar, finely grated
6 Tablespoons butter
1 egg yolk
3/4 teaspoon salt
1/2 teaspoon mustard powder
1/4 teaspoon freshly ground pepper
3 Tablespoons chopped chives
1. Preheat oven to 400*. In a non stick pan, combine beer, salt, mustard and butter. Cook on medium low until butter has melted.
2. Using a wooden spoon or rubber spatula, fold in flour. Turn heat to medium and cook, stirring constantly, until mixture forms a ball and turns a bit glossy.
3. Allow to cool for about 2 minutes and fold in eggs, one by one, making sure to thoroughly incorporate them.
4. Fold in cheese, then pepper, then chives.
5. Transfer to a pastry bag with a 1/4" tip.
6. Pipe small rounds onto a parchment lined baking sheet.
7. Whisk egg yolk in a small bowl with 1 teaspoon water and brush over tops of puffs.
8. Bake until set in the center, roughly 25 minutes.
*If your oven runs hot, as mine does, you can bake these at as low as 350.