These light and airy savory cheese puffs, also called gourgeres, are made with cheddar cheese and thyme.
Have you ever made cheese puffs?
These cheese puffs are made with cheddar cheese and a little bit of thyme.
Elise Bauer
You could add crumbled bacon to the mix, or use sage or rosemary.
Feel free to experiment with the cheeses!
By the way, Michael Ruhlman has an excellent chapter on pate a choux and gougeres in hisRatiobook.
Elise Bauer
Excellent as dumplings insplit pea soup.
Use instead of croutons.
Or devour them as they were intended, as a savory, addictive appetizer.
Elise Bauer
Reduce the heat to medium and add the flour all at once.
The mixture will form a dough ball that will pull away from the sides of the pan.
It helps to use a wooden spoon to stir as the dough will be rather thick.
Elise Bauer
Continue to cook for a couple minutes.
Remove the pan from the heat and let cool for a couple of minutes.
Stir so that the dough cools more evenly.
Elise Bauer
(Do this part in a mixer if you want, or by hand with a wooden spoon.)
The dough should become rather creamy.
Heat oven to 425F.
Elise Bauer
Place in oven and cook for 10 minutes at 425F.
Lower heat to 350F and cook for another 15-20 minutes, until puffed up and lightly golden.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
