Light and crisp, loaded with aged havarti, these cheese puffs are outrageously addicting! Give them a try.
I had absolutely no idea that you could make savory version of these delicately light pastry. Up until couple months ago that is. Gougères, they called it. Such a fancy name for super simple, yet delicate pastries. If I hadn’t read the recipe, I’d have easily pass them. To be honest, I don’t even know how to pronounce that word. So let’s just call these cheese puffs, ok?
Just as sweet crème puffs, we’ll start with a simple pâte à choux dough. Again don’t be fooled by that fancy name, it’s simple twice cooked pastry dough made of butter, egg, flour and water. Plus, we add a little bit of dill, paprika and havarti cheese to make them savory and delicious!
Speaking of cheese, you can use any kind of hard cheese here. I happened to have some aged havarti on hand and that’s what I used. Slightly sharp flavor came through beautifully. I think extra sharp cheddar cheese would be fantastic as well.
It’s best to serve these cheese puffs warm. If you make them in advance, simply warm them up in the oven for 10-15 minutes.
By the way, remember my cheese platter for two? These puffs are perfect accompaniment to that!
Have you ever made pâte à choux before?
Havarti Cheese Puffs/ Gougères
- 4 tablespoons 55gr unsalted butter
- ½ teaspoon dried dill weed
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 2/3 cup 80gr all-purpose flour
- 3 large eggs at room temperature
- 3 oz Aged Havarti cheese finely grated
- 1 egg yolk for egg wash
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
- In a medium saucepan, combine 2/3 cup (150ml) of water, butter, spices and salt and bring the mixture to a boil over medium high heat. Once the butter is melted and mixture is boiling, add the flour all at once, reduce the heat to medium. Using a wooden spoon, continuously stir the mixture. The dough will start to form into a ball. Keep mixing for another 3 minutes until light crust forms on the bottom of the pan.
- Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature. (Alternatively, you can use a wooden spoon, it’ll just take a bit longer. Mixer is not required here!) Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. The dough should not be too runny, yet not too thick. Stir in the grated cheese.
- Transfer the batter into a pastry bag and pipe into 1-inch rounds couple inches apart. Level peaked tops with wet fingertip, if needed.
- Bake for 20 minutes, rotating the sheets top to bottom and back to front half way. The pastry shells should be golden brown, crispy and puffed up. Transfer the shells onto a cooling rack to cool completely. (If the puffs fall flat when you remove from oven, it means they are under-baked. Simply put it back into the oven and bake for another 3-5 minutes, or until they puff up again.)
- It’s best to serves these cheese puffs warm, but you can make them ahead and simply warm them up in the oven for 10-15 minutes before serving.
- Store in airtight container at room temperature for up to 3 days.