Recipe by Chef John
"These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good."
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fresh thyme leaves
ground black pepper
shredded sharp Cheddar cheese, divided
Made them exactly as the recipe says. They turned out nice, but we just didn't like the flavor. Maybe they would be better with some sort of filling. I may try them again with different cheeses, or add some garlic to the butter.
I think this is a great recipe... yummy/fluffy. I did add garlic salt.. that's it
Thanks for another great recipe Chef John. I have yet to make one of your recipes that we didn't love. Some people will say I shouldn't be rating this because I change the ingredients. I used chives (my plant was going crazy)and Gruyere(what I had on hand) but I think the point is the technique not necessarily the type of cheese or herbs. The instructions are perfect just make sure to make a double batch because they disappear fast.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Party Cheese Puffs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 57
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