Savory Cream Puffs – Gougeres

🧂 Ingredients

• ¾ cup all-purpose flour
• ¾ cup water
• 6 tablespoons unsalted butter

  cut into 6 pieces
• ½ teaspoon salt
• dash of chili powder
• 3 large eggs

  room temperature
• ¾ cup grated Gruyere

  divided
• ¼ cup freshly grated Parmesan
• 1 egg
• 1 teaspoon water

Instructions

• 1 Preheat the oven to 425°F with the rack in the middle of the oven. Prepare a
  baking pan by lining with parchment paper or Silpat. Prepare a pastry bag by
  fitting it with a ⅝-inch plain tip.
• 2 Measure flour and set aside.
• 3 In a large saucepan, combine water, butter, salt, and chili powder. Bring to a
  boil over medium-high heat, stirring often.
• 4 Remove saucepan from heat. Add flour all at once. Stir until all the flour is
  moistened, about 1 minute.
• 5 Return to heat and cook, stirring constantly, for another 1 to 2 minutes until
  dough forms a smooth ball.
• 6 Transfer the dough to the bowl of an electric mixer and let cool for 5 minutes.
• 7 Add eggs one at a time, beating well after each addition, until each egg is
  incorporated and dough is smooth. Mix in ½ cup gruyere and ¼ cup Parmesan
  cheese.
• 8 Fill prepared pastry bag with dough. Pipe dough into 2 inch round tall cone
  shapes.
• 9 Prepare the egg wash by whisking together the egg and 1 teaspoon water. Use a
  pastry brush to lightly coat the dough with egg wash and smooth out peaks and
  round the tops. Sprinkle remaining ¼ cup gruyere cheese on tops.
• 10 Bake for 5 minutes at 425°F. Reduce heat to 375°F and bake for an additional 30
  minutes. Remove shells to a wire cooling rack to cool completely before filling

Nutrition Info