The Pie and Pastry Bible
Spicy Cheese Puff Variation (of Cream Puffs)
Page 544
| Course Type: Appetizers
View photos (1)Tags: Rose Levy Beranbaum gruyere pate a choux gougeres
Recipe Reviews
lovesgenoise from , MA
Made these for a Thanksgiving appetizer, they were loved by all. I used the classic Gruyere cheese instead of cheddar (equal weight) and left out the optional ham. It's true that these don't have the strong eggy taste of a classic choux puff, and that's a very good thing.
I baked these on parchment brushed with a little clarified butter and sprinkled lightly with Wondra flour, they released perfectly with no sticking.
I think these benefit from a piping design that is somewhat narrow at the base and tall- the puffs that I piped with a more flat, spread out shape didn't rise as well and weren't shaped as nicely.
I mixed these by hand, as I didn't feel like dragging out my food processor, and it does take some effort but is less taxing than, say, whipping a meringue by hand.
I baked these completely ahead of time and froze them in gallon ziplocs as soon as they were cool, then reheated/recrisped in the oven at serving time so that I could serve them hot. Worked perfectly.
(edited 28th November 2011) (0) comment (2) useful
Zosia from Toronto, ON
Crisp, moist, spicy and redolent with the aromas of garlic and cheese, these little bites are made from an olive oil-based choux pastry and cheddar cheese.
Following Rose's detailed instructions, these are surprisingly easy to make (I used the food processor method and it virtually took seconds for the dough to come together) and delicious to eat!
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