Havarti Cheese Puffs (Gougères)
Servings: 19 cheese puffs
Calories: 70kcal
Light & crisp, loaded with aged havarti, this cheese puffs recipe is a must-try! It takes one hour and pantry staples to make this gourgeres recipes.
Print Recipe
Ingredients
- 4 tablespoons (55 g) unsalted butter
- 2/3 cup (150 ml) water
- ½ teaspoon dried dill weed
- ¼ teaspoon smoked paprika Note 1
- ¼ teaspoon coarse kosher salt
- 1 cup (125 g) all-purpose flour
- 2 large eggs at room temperature
- 3 oz (85 g) aged Havarti cheese finely grated, Note 2
- 1 egg yolk for egg wash
Equipment
- 1 medium (2.5qt) saucepan
- 1 stand mixer fitted with a paddle attachment
Instructions
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
- In a medium saucepan, combine water, butter, dill, paprika and salt and bring the mixture to a boil over medium high heat.4 tablespoons unsalted butter, ½ teaspoon dried dill weed, ¼ teaspoon smoked paprika, ¼ teaspoon coarse kosher salt, 1 cup all-purpose flour
- Once the butter is melted and mixture is boiling, take the saucepan off heat and add the flour all at once and mix it with a wooden spoon.
- Put the saucepan back on the burner and reduce the heat to medium.
- Cook the mixture, stirring continuously, for 5 minutes. The dough will start to form into a ball and light crust will form 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!)2 large eggs, 3 oz aged Havarti cheese
- Add the eggs one at a time, beating well after each addition. This will help to get the egg absorbed into the dough quicker.
- Stir in the grated cheese.
- Using a medium cookie scoop, drop about 1-inch dough two inches apart on the prepared baking sheets.
- In a small bowl, mix the egg yolk with 1 tablespoon of water to make an egg wash.
- Using a pastry brush, brush a thin layer of egg wash on each cheese puff dough.
- Bake the cheese puffs for about 20 minutes, one baking sheet at a time. 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.
Notes
Note 1: I love using smoked paprika. But regular paprika will also work.
Note 2: Use freshly grated, hard cheese like aged harvarti, parmesan, or aged cheddar. Creamy harvarti won’t work in this recipe.
Storing Tips:
- Store leftover cheese puffs in an airtight container at room temperature for up to 3 days.
- Fully cooked cheese puffs can be frozen for up to 3 months.
- Thaw frozen cheese puffs, and warm them in the oven, or enjoy cold.
- Store leftover cheese puffs in an airtight container at room temperature for up to 3 days.
- Fully cooked cheese puffs can be frozen for up to 3 months.
- Thaw frozen cheese puffs, and warm them in the oven, or enjoy cold.
Nutrition
Servings: 1 cheese puff
Calories: 70kcal
Carbohydrates: 5g
Protein: 3g
Fat: 4g
Sugar: 0.04g
Sodium: 72mg