Choux pastry is a marvel: It comes together in a matter of minutes and is the basis of cream puffs, profiteroles, \u00e9clairs, croquembouche, French crullers, and the airy, cheesy, eggy delights called goug\u00e8res. Here the goug\u00e8res are flavored with cheddar and pickled jalape\u00f1os as a nod to jalape\u00f1o poppers (shout-out to contributor Aliza Abarbanel for the idea!). You can use any color cheddar you like, but orange will give you the most dramatic look. A word on the method: While an electric mixer makes the job easier, you can definitely do this whole process by hand if you have the arm strength (and patience)\u2014you\u2019ll need to beat vigorously after each egg. An electric mixer, though, is likely to get you a more dramatic rise.<\/p>\n
Makes 26\u201330<\/p>\n
6\u00bd<\/p>\n
\u00bd<\/p>\n
1<\/p>\n
\u00bd<\/p>\n
\u00bd<\/p>\n
1<\/p>\n
\u00bc<\/p>\n
5<\/p>\n
Preheat oven to 425\u00b0. Line 2 baking sheets with parchment paper or silicone baking mats. Once you turn on the stove, the dough comes together fast\u2014so get prepared: Grate 6\u00bd oz. sharp cheddar, preferably orange<\/strong>, on the large holes of a box grater. Set 2 Tbsp. aside for sprinkling over goug\u00e8res later (you should have about 1\u00bd cups left). Finely chop \u00bd cup sliced pickled jalape\u00f1os<\/strong> on a cutting board. Place 1 cup (125 g)<\/strong> all-purpose flour in a small bowl.<\/p>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n Cut \u00bd cup (1 stick) unsalted butter<\/strong> into tablespoon-size pieces. Transfer to a medium saucepan and add \u00bd cup whole milk<\/strong>, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>, \u00bc tsp. freshly ground black pepper<\/strong>, and \u00bd cup water.<\/p>\n <\/p>\n <\/p>\n<\/div>\n Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour all at once, then stir vigorously with a wooden spoon until mixture balls up and no spots of dry flour remain, about 30 seconds. Continue to stir with gusto, smacking the dough along the sides and bottom of the saucepan (you\u2019re looking to dry it out without it taking on any color), 3 minutes. You\u2019ll see a film develop on the bottom of the saucepan that will mostly be reabsorbed as you keep stirring. Let cool slightly, 1\u20132 minutes.<\/p>\n <\/p>\n <\/p>\n<\/div>\n Continuing with your wooden spoon or switching to an electric mixer, add 4 room-temperature large eggs<\/strong>, one at a time, beating after each addition until fully incorporated (about 30 seconds). Don\u2019t worry if the mixture looks curdled or broken. Separate yolk from remaining 1 room-temperature large egg<\/strong> over a small bowl to catch egg white. Reserve yolk for another use; add egg white to pan and beat until mixture comes together into a smooth, glossy, shiny, and thick batter, 1\u20132 minutes. Add cheese and jalape\u00f1os and stir or beat just until evenly distributed.<\/p>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n Using a 1\u00bd Tbsp. (#40) cookie scoop or a (heaping) tablespoon, portion scoops of batter onto prepared baking sheets, spacing 1″ apart. Sprinkle a little of the reserved grated cheese over each goug\u00e8re.<\/p>\n <\/p>\n <\/p>\n <\/p>\n<\/div>\n Place in oven and immediately reduce oven temperature to 375\u00b0. Bake until super puffy and golden brown all over, 22\u201328 minutes. Serve warm or at room temperature.<\/p>\n Do ahead:<\/strong> Goug\u00e8res are best the day they\u2019re made but can be made 1 day ahead. Store airtight at room temperature. Reheat in a 350\u00b0 oven until crisp, 5\u20137 minutes. Goug\u00e8res can be formed 1 week ahead. Arrange on baking sheets, \u00bd” apart, and freeze until solid. Transfer to a resealable freezer bag or freezer-safe airtight container and keep frozen. Arrange on baking sheets as directed and let sit at room temperature while oven preheats. Top with cheese and bake as directed.<\/p>\n <\/p>\n Choux pastry is a marvel: It comes together in a matter of minutes and is the basis of cream puffs, profiteroles, \u00e9clairs, croquembouche, French crullers, and the airy, cheesy, eggy delights called goug\u00e8res. Here the goug\u00e8res are flavored with cheddar and pickled jalape\u00f1os as a nod to jalape\u00f1o poppers (shout-out to contributor Aliza Abarbanel for […]<\/p>\n","protected":false},"author":4,"featured_media":7093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7092","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7092"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7092\/revisions"}],"predecessor-version":[{"id":9044,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7092\/revisions\/9044"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7093"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Step 2<\/h4>\n
Step 3<\/h4>\n
Step 4<\/h4>\n
Step 5<\/h4>\n
Step 6<\/h4>\n