Time seems to pass by really quickly lately. We are almost mid-way through October and my second Secret Recipe Club reveal is here! The Secret Recipe Club, started by Amanda, assigns a blogger’s site to everyone in the group. We pick one of their recipes to make and post on our site on the reveal date. The secret is that we don’t know who has our blog until the reveal date. If you want to join or learn more about it, please visit the site.
This month, I was assigned to Holly’s blog, PheMOMenon, Holly is a mom to two boys and one baby girl. It is amazing to me how she finds time to keep up with her great blog. She is trying to keep herself sane by cooking, she says! I can completely understand that!
I went through lots of recipes on her site. Since I use the SRC as an opportunity to learn something new, something I have not done before, I kept going back to Gruyere cheese puffs. Last week, I also checked out Dorie Greenspan’s Around My French Table from the library. The first recipe in the book was the same Gruyere cheese puffs, or also called gougeres in French.
Dorie’s recipe had more eggs, butter and cheese, so I thought I should make that one as well because it had more of everything. Holly’s recipe has 3 eggs, 6.5 tablespoons of butter and 4 oz of cheese whereas Dorie’s recipe called for 5 eggs, 8 tablespoons of butter and 6 oz cheese. But after tasting the first that came out of the oven, I thought Dorie’s was a little bit heavier, on the “eggy” side.
Holly added black pepper to the dough which I have not. But I followed her recommendation on adding herbs. To a small portion of the batch, I added chopped fresh rosemary. And a small portion of the batch got nigella seeds on top. The subtle hint of each enhanced the flavor, in my opinion.
I am sharing both Dorie’s recipe and Holly’s recipe here. If you want to go for a lighter touch, follow Holly’s. If you are all about butter and eggs, then Dorie’s is for you. Enjoy the puffs. They are fun to make. Please also visit the others in the links below who have participated this month’s Secret Recipe Club.
My next experiment with this dough (minus the cheese) will be profiteroles. Oh how I miss them!
Holly’s Cheese Puffs
Makes around 40 puffs
- 6 1/2 Tablespoons of unsalted butter
- 1 cup water
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper (optional)
- 1 cup all-purpose flour
- 3 large eggs
- 4 ounces of coarsely grated Gruyere cheese (I used a mixture of extra sharp cheddar cheese and Gruyere to finish the little bit Gruyere I had in the fridge)
Dorie’s Cheese Puffs
Makes approximately 40 puffs
- 1/2 cup of water
- 1/2 cup of whole milk
- 1 stick of unsalted butter
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 5 large eggs
- 6 ounces coarsely grated cheese
1.Preheat the oven to 425 degrees.Place the racks to the middle and bottom of the oven.
2.Put salt, water and butter in a heavy bottom pan and bring to a boil.
2. Turn the heat to low/medium low and gradually add flour while stirring with a wooden spoon quickly until all the flour is incorporated.
3. Cook over the stove top for another several minutes until the dough starts to separate from the walls of the pan.
4. Take the pan off the heat, let it cool for several minutes.
5. You can transfer the dough to a mixing bowl if you will use an electric mixer or keep it in the pan if you will continue with the wooden spoon.
6. Add eggs one at a time, mixing the egg very well before you crack the next one.
7. After all the eggs are incorporated, add cheese to the dough and mix.
8.Line two baking sheets with silpat or parchment papers.
9. Drop a tablespoon of the dough on the sheets, 1-2 inches apart from each other.
10. Place one sheet in the middle oven rack, and the other on the bottom.
11. Turn the oven temperature to 375-degrees.
12. Bake for 10-12 minute. Switch the sheets from bottom to top, and also turn them around to get an even baking.
13. Bake for another 12 minutes or so, until they are golden color and puffed.