This recipe makes 1.5 pounds of raw puff pastry dough ~= 1.5 cookie sheets of baked gougères (cheese puffs).
Pâte àChoux Ingredients:
- 1/2 cup water
- 1/2 cup whole milk (for a drier and deeper blonde pâte àchoux, substitute an equal amount of water for the milk)
- 1/4 pound (1 stick) butter
- 4 grams (big pinch) sugar
- pinch salt
- 1 cup all purpose flour
- 4 large eggs
- All the Pâte àChoux from above
- 1.5 Tablespoons dried green chiles (X-Hot Hatch, jalapeño, or similar)
- 1/4 pound sharp white Cheddar, grated
- 1/4 pound gruyère, grated
- In a large pot over medium heat and stirring CONSTANTLY bring the milk, water, butter, sugar, and salt to a boil.
- Remove from the heat, add the flour all at once, and stir vigorously to combine.
- Return the pan to medium heat and cook, stirring CONSTANTLY, until the mixture pulls away from the sides of the pan, about 3 minutes.
- Transfer the mixture to the bowl of an electric mixer and beat briefly on medium speed with the paddle to cool slightly.
- Add the eggs two at a time, beating until smooth after each addition.
- To the still hot Pâte àChoux in the mixer add the dried chile and cheeses and mix until smooth.
- Transfer to a pastry bag and pipe into domes ~1" in diameter.
- Bake for 35 minutes at 350° F (325° F Convection) rotate at mid-point of baking.
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