Wednesday, June 27, 2007

Cheese Puffs aka Gougères

Oh dear, I cant remember which blog I got this recipe off, but it sounded like the the author was an Asian woman married to a French man.

Anyway, yesterday, I was relatively free in the baking department and since it was Tuesday, and the household is filled with kids, (my sister's and my own), I thought it would be a good time to experiment with these cheese puffs, that really sounded quite idiot proof.

Ingredients:
60gm butter
1 cup milk
pinch of salt

1 cup flour
4 eggs

100gms grated cheddar or any other strong cheese

Basically follow the same method as making choux pastry. Melt the butter, milk and salt in a pot, remove from heat, stir in the flour and stir vigorously with a wooden spoon. Place back on low heat and stir until the dough forms a ball and doesn't stick to the sides of the pot.

Let mixture cool a bit. Add eggs one by one, while beating on low speed with a handmixer. (can do it in the same pot, and save washing one extra bowl). By the 2nd egg, you might be thinking, this looks terrible as the dough breaks up into little lumps. Fear NOT, by the time you add your 4th egg, the dough becomes a cohesive, satiny silky batter...well, not a flowy one.

Add 3/4 of the cheese into the dough and mix well. Drop tablespoons of the mixture onto a baking tray. I lined mine with my silicone sheet from pantry magic. Drizzle the rest of the cheese onto the top of each puff.

Bake in hot 200C oven for about 15 minutes. Makes about 18.

Takes all of 10 minutes to make, including grating the cheese, and within half an hour, you have the perfect snack for a group of hungry kids. My son declared that it was even better than Welsh Rarebits.




Actually they kinda remind me of our cekodoks, except they're baked, and therefore, probably healthier.

24 comments:

teckiee said...

darn.. i still dont have a working oven.. and i still have all that cheese in the fridge

Paprika said...

This looks dangerous. Once I start, I may not be able to stop!

fatboybakes said...

yar, i popped three into my mouth without even thinking. i only stopped because i was going for body combat and didnt relish the idea of throwing up cheese in a crowded aerobic studio.

babe_kl said...

aiyaiyai, manyak sedap, manyak fattening too :p

Precious Pea said...

Sound so easy to make...wait till i invest in a good oven, then i will try making it.

ka..t said...

Was just thinking of what to do with that chunk of cheddar in my fridge. Thanks for the recipe! :)

And because I am even more malas to wash up, can I bake these in little paper cups?? *grin*

"Joe" who is constantly craving said...

wah..is this how u thank that blogger the recipe haha..

so u r damn free eh? no job except attend body combat? man u got such a good life..

fatboybakes said...

hey nipjoe, dont even start okay young man. when i was YOUR age, i never ate out as much as you do, all at expensive places too. good life my ass. and when i was YOUR age, (hands on hip, wagging finger), I was a construction worker, supervising site 24 hours a day, 7 days a week...SOOOOOO DOOONTTTT EVENNNN STARTTTTTTT!!!!!

ka.t, no need to use paper cups lar, just one sheet of baking paper or even a non stick baking tray would do. very wash economical.

babe, i suspect the stronger the cheese, the better the taste.

precious, you have no oven??? SACRE BLUE!!!

WokandSpoon said...

That is one yummy ball of fat! ;-)
Looks like something I would enjoy. I think it was CookingNinja who also posted on these cheese puffs.

What A Lulu said...

is it still delicious after it has cooled down?

HL said...

How to drizzle solid (albeit grated) cheese?

Tracy Tan said...

i can't wait to try this as well. i love anything with cheese! tks for sharing

boo_licious said...

I know Flavours has a recipe also when they did their cream puffs issue. This version looks easy to make and yum! esp since it has junior's thumbs up.

fatboybakes said...

wokandspoon, [consoling oneself]...actually, its not THAT fatty. ya ya, you could be right, cooking ninja.

watalulu, nope, they're disgusting when cold.

hl, ah, back from jet setting the world? yar, i had troubles drizzling the grated cheese, esp since mine were coarsely grated. guess if you finely grate em, should be easier.

tracy, velkum

boo, oh really ah? i was thinking of next time chucking in bits of bacon or something...wonder if it will affect the rising.

Tummythoz said...

Lol on your outburst at NJoe. But of coz lol in hiding.

jason said...

So cute leh...

MeltingWok said...

My goddd, love that last shot !!! *cry* Thanks for the simple to follow recipe. Usually, I like the Brazilian cheese balls, you just changed my mind :)

Wandernut said...

looks fantastic! and i'm sure it tastes fantastic too!

gosh! I MUST MAKE TIME TO BAKE! aaaarrrgghhhh...

fun said...

i know i'm a bit late in this reply, but I sincerely hope you can guide me through this recipe as I love to eat anything that has cheese in it and it did sounded pretty easy. I made them last night, as per your instruction, the problem was after adding all the eggs, my batter was very watery, so much so that when I pour it onto the baking pan to bake, instead of going upwards, it went side ways and it look like 'ham chim pang'... thanks

fatboybakes said...

did u add the eggs one at a time? are your eggs super big? you must add the eggs one at a time to the dough. it shouldn't be watery at all

fun said...

yes, i did add the eggs one at a time and i used A size eggs. do u think that was my problem? after adding the eggs, should the texture be like a sticky dough and not batter like making pancakes? thanks for your help. wud like to try again this weekend. :)

fatboybakes said...

fun, definitely it shouldnt be like pancake batter. when you cooked the flour, water and butter, that should have been fairly stiff as well. it should have the consistency of almost play dough. from there, when you add the eggs one by one, it becomes more pliable, but still stiff enough not to be able to drop from a spoon without assistance.

fun said...

thanks a million for your guide, really appreciate it. will definitely try again. this time will use much smaller eggs and cross my fingers that it works. thanks :)

The Cooking Ninja said...

Yep ... It's me who posted this Gougères recipe. :) Actually you can beat all the eggs together in one go, it will look watery at first but continue beating and it will soon become thick and dense. :)