We are a houseful of cheese-lovers. Especially my five-year old.
He is a cheddar fiend.
I had to come to terms with the fact that he simply cannot come grocery shopping with me any more. When he sees the industrial-sized barrel of cheese balls, THEY ARE COMING HOME WITH US.
The container doesn’t even fit in our cupboard.
And he does not let up until they are gone. For serious. He can inhale one of those monsters in three days flat.
Needless to say I’m none too pleased.
So I thought I’d try to turn him on to the original cheese ball. The “gougere.”
If you’ve never heard of gougeres, they’re just a fancy-pants word for cheese puffs.
Specifically, they are like a cream puff, only savory. And cheesy. Yum.
Water, milk, butter, and salt come up to a simmer on the stove. Flour is stirred in, over the heat, until it balls up and comes away from the sides of the pot.
Transfer the mixture to a mixing bowl and beat in the eggs, one at a time.
Season with garlic powder, dried mustard, and CHEEEEEEESE…!
I would recommend using the best quality, and sharpest, aged cheddar you can get your hands on. That’s how you get the most cheesy, bang for your buck taste.
Pipe little mounds onto a lined baking sheet and top with- MORE CHEESE!
Bake ’till puffed and golden.
My son could smell these the second he walked in the door from kindergarten. I had him hooked!
- ½ cup water
- ½ cup milk
- ½ cup (1 stick) unsalted butter, cubed
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 4 eggs
- 4 ounces sharp cheddar cheese (plus extra for sprinkling), shredded
- ½ teaspoon garlic powder (not garlic salt)
- ¼ teaspoon dry mustard
- Preheat the oven to 400 degrees F.
- Place the water, milk, butter, and salt in a medium saucepan and bring to a simmer.
- Stir in the flour, over medium heat. Continue to stir until well combined and pulling away from the sides of the pot and into a ball.
- Place the dough in a mixing bowl and let cool for about a minute. Beat in the eggs, one at a time.
- Add the garlic powder, dry mustard, and cheese, and stir to combine.
- Pipe into 2 inch mounds, onto parchment-lined baking sheets. Top with more cheese, and bake for 25 minutes, or until puffed and golden.
The gougeres are puffy and lighter than air!
Yet somehow, rich and buttery at the same time…
And they have an intensely cheesy, garlicky flavor. So addictive! They are our new favorite snack.