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Cheesy Gougères Puffs

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PREP TIME
45 min
COOKING TIME
25 min
TOTAL TIME
85 min
SERVINGS
12 servings
Cheesy Gougères Puffs
Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1 pinch cayenne pepper
  • 1 cup whole milk
  • 1 stick butter (cut into 1/2 inch cubes)
  • 6 large eggs (at room temperature)
  • 1/2 cup grated Parmesan or Romano cheese
  • 3/4 cup grated Gruyere cheese
  • 1 ounce pepperoni, diced
  • 2 tablespoons milk
  • 2 tablespoons grated Parmesan cheese
Instructions
1
Preheat the oven to its highest temperature setting, 425 degrees F (220 degrees C).
2
Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large mixing container.
3
Place the milk and butter in a large cooking vessel and bring to a rolling boil. When the butter has melted, reduce the heat to a low simmer. Add the seasoned flour all at once and stir vigorously with a wooden spoon until the dough comes together in a cohesive mass. Remove from heat.
4
Separate one egg into its white and yolk components, reserving the yolk for a finishing glaze.
5
Transfer the dough to a large mixing bowl and beat at medium speed for one minute. Then, gradually incorporate in one egg and the additional egg white until fully absorbed into the dough. Continue adding eggs, one at a time, ensuring each egg is completely incorporated before proceeding to the next. Once all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and even.
6
Add the Parmesan and Gruyere cheeses, as well as pepperoni if using it. Mix thoroughly into the dough.
7
Use a piping device to create uniform shapes on two ungreased baking sheets. Alternatively, drop small portions of dough from a teaspoon to create mounds of varying sizes - approximately 1/2 inch in diameter for tiny puffs, 1 inch in diameter for small appetizers, and 1 1/2 inches in diameter for larger puffs. Ensure the size of the puffs is consistent to facilitate proper baking.
8
Beat the remaining egg yolk with 2 tablespoons of milk to create a glaze. Lightly brush the tops of the puffs with this glaze before baking. Sprinkle a layer of Parmesan cheese over the tops.
9
Bake in the preheated oven for 10 minutes (5 minutes for tiny puffs). Reduce the heat to 300 degrees F (150 degrees C) and bake for an additional 10 minutes for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until the puffs are golden brown. Verify by removing a puff from the oven and breaking it open; if the inside is still doughy or wet, bake for an additional 5 minutes.
10
Remove the pans from the oven and allow the puffs to cool enough on the pans to serve.