Description
Light and fluffy gougeres made with a creamy cheese that’s hand-rubbed with freshly roasted espresso!
Ingredients
- 1 cup Water
- 6 Tablespoons Unsalted Butter
- 1 teaspoon Sugar
- 1 pinch Salt
- 1 cup All-purpose Flour
- 4 whole Large Eggs
- 1 cup Sartori BellaVitano Espresso Cheese, Shredded
Preparation
Preheat oven to 400° F. Line 2 baking sheets with parchment paper and set aside. This is one of the few occasions when I use parchment paper and not a silicone mat. The bottoms of the puffs tend to get darker and crispier when baked on a silicone mat, which you don’t want.
In a large saucepan, heat water, butter, sugar and salt until the butter is melted and the mixture comes to a gentle simmer.
Add the flour all at one time (very important), and stir with a wooden spoon until the mixture forms a ball in the center of the pan and pulls away from the sides, about 2-3 minutes.
Remove from the heat and allow the mixture to cool 3-4 minutes before adding the eggs; this will keep the eggs from scrambling when you add them. Once cooled slightly, beat in the eggs one at a time until the mixture is nice and smooth.
Finally, stir in the cheese. The consistency should be like a thick frosting: easy enough to pipe it but thick enough to hold its shape.
If I was having Martha Stewart over for dinner I would probably pipe them using a large round piping tip. For everyone else, I just use 2 spoons to form them into balls on the prepared baking sheets. They should be approximately a rounded tablespoon, like when making large cookies. Space them apart on the baking sheet as you would cookies so that they have room to rise as they bake. You should get about 24 puffs total.
Place in the oven and bake 25-30 minutes until lightly golden brown and puffed. If you need to, open one up to test it. The inside should be light and airy. If it still looks really moist and eggy, it’s not quite done.
Gougeres are best served warm.
