These are a puffy dough made with ale, cheese, and fennel.
Look for the "Truffle Butter Gougeres" too.
Truffle Butter Gougeres- cheese puffs
- 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)
How to Make Gougeres
- 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.