Gougères, los profiteroles de queso

How to Make Gruyère Cheese Puffs

Ingredients and Preparation Steps

• The recipe begins with the preparation of cheese puffs, known as "guer son," which are made from dough mixed with cheese, typically Gruyère or any preferred cheese.

• Key ingredients include 60 ml of milk, 65 ml of water, 50 g of butter, a pinch of salt, nutmeg, and black pepper. These are combined in a saucepan over heat.

• Once the mixture reaches a boil and the butter has melted, remove it from heat and add 75 g of flour. Stir until the dough pulls away from the sides of the pan.

Cooking Process

• Return the dough to low heat for one to two minutes to dry it out slightly before transferring it to a bowl to cool for about 5-7 minutes.

• After cooling, incorporate two eggs into the dough one at a time; ensure each egg is fully absorbed before adding the next. Finally, mix in 50 g of grated Gruyère cheese.

Shaping and Baking

• Transfer the mixture into a piping bag fitted with a round tip (size #10), or use two spoons if you lack a piping bag. Pipe small mounds onto a baking tray lined with parchment paper.

• To smooth out peaks on top of each mound, wet your finger slightly and press down gently. Sprinkle some grated cheese on top before baking at 180°C for 20-25 minutes until golden brown.

Final Outcome

• The recipe yields approximately 55 puffs; variations in size can be made according to preference. The final product is described as crispy on the outside while remaining tender inside—ideal as an appetizer.