French Cheese Puffs

Name: French Cheese Puffs (Petites Gougères)
Cuisine: Israeli
Ingredients: 125 g (4 oz) butter; 1 teaspoon sea salt; pinch of nutmeg; pinch of white pepper; pinch of cayenne pepper; 1 teaspoon Dijon mustard; 150 g (5 oz) plain white flour; 4 large eggs; 125 g (4 oz) coarsely grated aged Gruyère or Emmenthaler cheese (if not available, extra mature Cheddar can be substituted); 125 g (4 oz) coarsely grated aged Gruyère or Emmenthaler cheese (if not available, extra mature Cheddar can be substituted); 125 g (4 oz) coarsely grated aged Gruyère or Emmenthaler cheese (if not available, extra mature Cheddar can be substituted); 1 large egg mixed with ½ teaspoon water; 1 large egg mixed with ½ teaspoon water; 50 g (2 oz) coarsely grated Gruyère or Parmesan cheese; 50 g (2 oz) coarsely grated Gruyère or Parmesan cheese

Petites Gougères

Preparation info

Makes
40
puffs

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

These delicious little choux pastries, seasoned with tangy cheese and mustard, can be served hot or cold and are delicious with a glass of chilled white wine. They make a convenient party dish as they can be made several weeks ahead and frozen.

Ingredients

300 ml (10 fl oz) water
125 g (4

Europe
Asia
Israel
France
Starter
Vegetarian

Method

Preheat the oven to 220°C (425°F/Gas 7). Lightly grease 2 large baking trays.

Heat the water, butter, seasonings and mustard in a medium saucepan over low heat, stirring until the butter has melted and the water is bubbling, about 2 minutes. Remove from the heat and add the flo