Cheddar Puffs - speedy and simple Gougeres formula for puffy, light and breezy French mushy puffs. Stacked with mozzarella and parmesan cheddar, so great!
Gougeres are French cheddar puffs made with a choux cake and stacked with cheddar. Gougere is my preferred formula to prepare when I pine for gooey puffs.
These little bundles are so great and addictive. Stacked with two kinds of cheddar: mozzarella and Parmesan cheddar. They are pressed with superb smell, tasty and scrumptious. I can't quit eating them!
You will become familiar with the unmistakable bit by bit directions so this cheddar puffs formula is come up short verification and idiot proof.
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- 3/4 cup water
- 5 tablespoons unsalted butter (70g)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup plain flour
- 4 large eggs
- 3/4 cup grated mozzarella cheese
- 1/4 teaspoon minced Italian parsley
- 1/2 cup grated parmesan cheese
DIRECTIONS
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 minutes to dry out the dough.
- Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.
- Add the mozzarella cheese and parsley, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5"-2" apart. Sprinkle some grated parmesan cheese on top.
- Bake for 10 minutes at 425°F (220°C) and another 20-25 minutes at 380°F (190°C) until golden brown. Serve warm.
Source : bit.ly/34XdnH6
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