Havarti Cheese Puffs (Gougères)

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So you know how much I love eclairs, and sweet crème puffs. I’ve shared my fair share of different variations here on the blog. (Tiramisu eclairs, anyone?)
I had absolutely no idea that you could make savory version of these delicately light pastry. Up until couple months ago that is. Gougères, they called it. Such a fancy name for super simple, yet delicate pastries. If I hadn’t read the recipe, I’d have easily pass them. To be honest, I don’t even know how to pronounce that word. So let’s just call these cheese puffs, ok?
Just as sweet crème puffs, we’ll start with a simple pâte à choux dough. Again don’t be fooled by that fancy name, it’s simple twice cooked pastry dough made of butter, egg, flour and water. Plus, we add a little bit of dill, paprika and havarti cheese to make them savory and delicious!
Speaking of cheese, you can use any kind of hard cheese here. I happened to have some aged havarti on hand and that’s what I used. Slightly sharp flavor came through beautifully. I think extra sharp cheddar cheese would be fantastic as well.

Ingredients:

• 4 tablespoons (55gr) unsalted butter
• ½ teaspoon dried dill weed
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 2/3 cup (80gr) all-purpose flour
• 3 large eggs, at room temperature
• 3oz Aged Havarti cheese, finely grated
• 1 egg yolk for egg wash

Directions:

1. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
2. In a medium saucepan, combine 2/3 cup (150ml) of water, butter, spices and salt and bring the mixture to a boil over medium high heat. Once the butter is melted and mixture is boiling, add the flour all at once, reduce the heat to medium. Using a wooden spoon, continuously stir the mixture. The dough will start to form into a ball. Keep mixing for another 3 minutes until light crust forms on the bottom of the pan.
3. Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature. (Alternatively, you can use a wooden spoon, it’ll just take a bit longer. Mixer is not required here!) Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. The dough should not be too runny, yet not too thick. Stir in the grated cheese.
4. ................................................

for full instruction please see : www.sweetandsavorybyshinee.com

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