These light airy cheese puffs are a delicious appetizer, and are easier to make then you think. With a bit of technique, you can use this Pate a Choux dough, for so many things, such as cream puffs, and eclairs. This is a gluten- free version of the french classic, Gourgere. Makes about 40 puffs.
Season; All
Prep time: 15-20 minutes
Cook time: 15 minutes
1 cup milk, organic
1 stick unsalted butter
1 cup all purpose gluten free flour ( I used cup4cup)
pinch of nutmeg
1 tsp. sea salt
pinch of black pepper
4 eggs
3/4 cup parnigiano regianno, grated
1/2 cup gruyere, or cheddar, grated
1 egg & water, to glaze
Preheat the oven to 425. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg, over medium heat. Heat until scalded. The tell-tale sign is when small bubbles appear around the walls of the saucepan. If larger bubbles start to appear, or the whole pan is boiling, you have gone to far.
Then add all the flour at once, and beat it vigorously with a wooden spoon, until the mixture comes together. Cook for 2 minutes, on low heat. The flour will begin to coat the bottom of the pan. Dump the mixture out into a kitchen aid, with a paddle attachment. Add the eggs , one at a time, and the cheeses. Mix until the dough is smooth and thick.
Spoon the dough into a pastry bag, fitted with a large plain round tip. You can use a large ziplock plastic bag, and snip off the tip as an alternative.
On the lined parchment baking sheets, pipe in mounds of 1 1/4 inches wide, and 1 inch in height. With a wet finger, lightly press down the swirl at the top of each puff.
Brush the top with the egg wash, and sprinkle with a pinch of parmigiano cheese.
Bake for 15 minutes, or until a golden brown outside, but still soft on the inside.
Cooks note: If not using Cup4Cup Gluten- free flour, add 1 tsp. xanthan gum, or psyllium husk to another GF all purpose flour.
To freeze, Bake the puffs, allow them to cool, then freeze in sealed plastic bags. Reheat at 425, for 3-5 minutes.