Cheese Puffs


by: Pat Man Kitchen

These bite-size French cheese puffs, known as gougeres, are perfect with a glass of wine or a cocktail. Most gougere recipes call for Gruyere cheese, but Gruyere contains a lot of moisture that can make the puffs heavy. You’ll have more success with Parmigiano-Reggiano cheese, which is dry and flavorful and won’t weigh down the pastry.


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serves: 1

2 ounces hard aged cheese (preferably Parmigiano-Reggiano)

Cream Puff Pastry

1 tablespoon paprika (or Spanish pimenton) (optional)

Egg wash

Nutrition Facts
Cheese Puffs

Servings Per Recipe: 1

Amount per Serving

Calories: 254

  • Total Fat: 16.4 g
  •     Saturated Fat: 10 g
  •     Trans Fat: 0 g
  • Cholesterol: 40.8 mg
  • Sodium: 966.3 mg
  • Total Carbs: 5.6 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 1.2 g
  • Protein: 22.4 g

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1.  Preheat the oven to 500°F. Grate the cheese. You should have about 1 cup when lightly pressed. Reserve 1/4 cup of the cheese, and work the remaining 3/4 cup cheese into the pastry with a wooden spoon. Then work the paprika into the pastry.

2.  Spoon the mixture into a pastry bag fitted with a 1/3 inch plain tip.

3.  If you have nonstick sheet pans, pipe the batter directly onto the pans. Or, line sheet pans with parchment paper, and anchor each corner of the paper with a tiny dollop of pastry. Pipe the pastry in dollops onto the prepared pan, spacing them about 1 inch apart. Each mound should be about 1 inch wide at the base and about 2/3 inch high. As you finish piping each mound, move the tip in a quick circular motion to disconnect it from the dollop, so no little thread of pastry is left in the middle.

4.  Brush the mounds with the egg wash, smoothing the tops with the brush. Sprinkle with the reserved cheese. Slide the sheet pans into the oven and immediately lower the temperature to 400°F. Bake for about 15 minutes, or until puffed and golden brown. Turn the oven down to 300°F and bake for 10 minutes more. Don't open the oven at any point. Serve right away.

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