I used to stand over the stove exercising my biceps to make this. Ina Garten suggested the Cuisinart. This is her recipe with some adjustments I've been making them over the past month and everyone loves them. But they must be eaten HOT.
Cheese Puffs (Gougère) Makes about 60
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1 cup grated Gruyere, save 1/4 c. for sprinkling
1/3 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 415 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 3/4-inch high onto the baking sheets. With a finger dipped into egg wash, lightly press down the swirl at the top of each puff as you are coating the upper surface with the wash. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Sprinkle with a pinch of Gruyere. Bake for 15-16 minutes, or until golden brown outside but still soft inside.
These freeze well for up to a month. Reheat from frozen at 300 - 5 minutes.
Cheese Puffs (Gougère) Makes about 60
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1 cup grated Gruyere, save 1/4 c. for sprinkling
1/3 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 415 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 3/4-inch high onto the baking sheets. With a finger dipped into egg wash, lightly press down the swirl at the top of each puff as you are coating the upper surface with the wash. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Sprinkle with a pinch of Gruyere. Bake for 15-16 minutes, or until golden brown outside but still soft inside.
These freeze well for up to a month. Reheat from frozen at 300 - 5 minutes.
NT