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Salt-and-pepper Cheese Puffs (gougères) Recipe

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Ingredients

Directions

Step #1 In a 3- to 4-quart pan over high heat, bring 1 1/2 c water & the butter to a full rolling boil.
Step #2 Remove from heat, & stir until mixture is a smooth, add flour all at once, thick paste with no lumps.
Step #3 Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery.
Step #4 Stir in cheese & pepper.
Step #5 Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip.
Step #6 Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets.
Step #7 (Alternatively, drop dough on sheets in slightly rounded tbsp-size portions.
Step #8 ) Sprinkle top each mound with a few grains of coarse sea salt.
Step #9 Bake in a 400° regular or convection oven until dry & well browned, about 30 mins.
Step #10 Serve warm (see notes).
Step #11 Nutritional analysis per puff.
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