Cheese Puffs

David Lebovitz called it Gougeres and he added chives. Oh. . I dun know how to add hyperlink thru my hp, google him for his recipe. I called it cheese puffs and did not use chives. [24 Mar: I updated the link.... click to go to David's site].

So i researched. . . Tried Donna Hay's reciped for Profiteroles, and add cheese n chilli powder like what David blog. Perfect! Except i didn't bake for the same length of time the recipe called for. . . I'm gonna break my finger if i type the recipe in now. But i'll do so soon. Plus update on Engkak

24 Mar:
I tried his recipe but it did not come out right. Could be something I did wrong. I have more pictures on my several attempts.

My very very first attempts on top left hand corner. David was kind enough to include notes at the end of his recipe as a precaution. So I know my oven was not hot enough. Second attempt on bottom right hand corner. I used Gouda and Cheddar cheese. And I realised that if I bake as what David advised, about 35mins in total. I get a rock hard Gougeres. Helpp!!!


So I baked for only a total of 10mins. I get a nice golden brown colour. Rather than a dark brown to thge shade of black. Heheh.... I brought it to office as nibbles for the department meeting. But I realised that it did not retain it shape. The air in the puff sorta escaped, and I got fairly flattened but edible Gougeres.




So I tried one more time and brought it to offce the next morning for breakfast nibbles.


But I was still not satisfied, cos the way it is made is similar to the cream puffs... profiteroles. So the texture should be like what I ate for Beard Papa right. The recipe is for Choux paste right....

So I found a recipe for Profiterole in the Donna Hay book that I borrowed from the library. Tweaked it a bit to be similar to David's and got this.



So I used Edam and Cheddar. More Edam, less Cheddar. I think the Edam melted. JT helped me in the kitchen. And she kept telling me that she cannot grate the Edam.. It's crumbling in my hands!! she said. So she ended just crumbling them instead of grating. We tried one batch. It worked and the boys ate it all up. So we made 4 more batches to bring to the 2 Sunday events that we were invited to... we as in F & I.

We had an amazing crazy weekend! Which is another story and another recipe. The tweaked Donna Hay's recipe too. I promised.


Cheese Puff
1 cup water
100g butter
3/4 cup plain flour (shifted)
4 small eggs (lightly beaten)
1 tsp chilli powder
3/4 cup grated cheese

1. heat water, butter and chilli powder until butter melted
2. Pour in shifted flour and whisk until the batter comes together in a ball.. abt 5mins. But to me it seems more than that cos of the effort it takes to whisk the batter
3. take the batter out of the pot and let it cool.... I suggest putting it in a Mixer and let it whisk the batter a few times to cool off the heat
4. Slowly pour in the eggs as the batter is being whisked by the mixer
5. Fold in the grated cheese
6. Either pipe about a teaspoon blob on a baking tray lined with non-stick baking paper... or just use a teaspon! LOL
7. Bake at 200°C for about 10mins or until golden brown