Posted by: Claire
Recently, I went on this baking spree and while frantically searching for quick and easy recipes in response to my insatiable impulse to bake, I chanced upon this very easy recipe for gougères, or french cheese puffs. These are delightfully bite-sized choux pastries that are easy to pop and very addictive. So naturally I had to try them out and the results were great!! Fresh out of the oven, the cheese puffs are nicely crisp on the outside while packing an airy and cheesy interior. The flavours are subtle and delicate and perfectly muted (it's hard to describe it but this is what came to mind haha), making the pastry very very amazingly simple!! Anyway, if you're in a rush and you have the impulse to bake something savoury, please try this!
Recently, I went on this baking spree and while frantically searching for quick and easy recipes in response to my insatiable impulse to bake, I chanced upon this very easy recipe for gougères, or french cheese puffs. These are delightfully bite-sized choux pastries that are easy to pop and very addictive. So naturally I had to try them out and the results were great!! Fresh out of the oven, the cheese puffs are nicely crisp on the outside while packing an airy and cheesy interior. The flavours are subtle and delicate and perfectly muted (it's hard to describe it but this is what came to mind haha), making the pastry very very amazingly simple!! Anyway, if you're in a rush and you have the impulse to bake something savoury, please try this!
Ingredients:
3/4 cup water
70g butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup plain flour
4 large eggs
3/4 cup grated mozzarella cheese
1/4 teaspoon minced parsley
1/2 cup grated parmesan cheese
Method:
1. Preheat the oven to 220°C. Line a baking sheet with parchment paper.
2. In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 minutes to dry out the dough.
3. Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.
4. Add the mozzarella cheese and parsley, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5″-2″ apart. Sprinkle some grated parmesan cheese on top.
5. Bake for 10 minutes at 220°C and another 20-25 minutes at 190°C until golden brown. Serve warm.
Simple, right? It took me just about under an hour, and they turned out so well! The texture was really great! Look at how it bounces right back up after being compressed!
Love,
Claire
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