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)
1Preheat oven to 425^ with rack in top third. Line a baking sheet with parchment paper.
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.
2Cool slightly and stir to cool about 5 minutes. Long enough that the eggs won't cook when you work them in.
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.
3Bake in the oven for 5 minutes, then turn heat down to 375^ and bake another 20-25 minutes, or until they are deeply golden all over, puffed, and well set.Let them brown well ,especially on the sides. Recipe makes about 2 dozen 3 inch gougeres.
4If you are not baking these immediately; shape pans of dough, sprinkle with cheese and freeze for 1/2 hour. Transfer to a freezer bag at this point, until you are ready to bake.
Bake straight from the freezer, same as above, with a couple extra minutes.
5This recipe calls for beer and milk as the liquids in the batter, but the direction you take the flavors is very versatile. You can use any flavorful liquid beer- ale- tea or milk which helps the dough bake with that golden-brown color. You can also chose your favorite cheese and herbs or spices.