These are a puffy dough made with ale, cheese, and fennel.
Look for the "Truffle Butter Gougeres" too.
Truffle Butter Gougeres- cheese puffs
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- 2/3 c
- beer/ale/water or tea
- 1/3 c
- 8 Tbsp
- butter, thickly sliced
- 3/4 tsp
- fine grain sea salt
- 1/2 c
- scant -all purpose flour
- 1/2 c
- scant- whole wheat flour
- 4 large
- eggs, room temperature do not use extra large
- 1 1/4 c
- sharp white cheddar , grated fine
- 1 tsp
- fennel seeds, crushed fine (mortar and pestle)
Bring the first 3 ingredients to a boil in a large thick bottomed saucepan over medium high heat. Then turn down to medium. Add the flours and use a wooden spoon to stir,stir,stir- really go at it.lol for about 2 minutes, until dough comes together smooth and gives off a faint toasty scent.
Add the eggs one at a time beating in well after each addition.Stir in one cup of the cheese and right away scoop heaping Tablespoons of dough onto the prepared sheet- leaving about 2 inches between each. Sprinkle with remaining cheese and fennel seeds.
Bake straight from the freezer, same as above, with a couple extra minutes.