Based on the classic pâté à choux or cream puff pastry from my culinary school days, this elegant and easy appetizer can be made ahead. It can be prepared dairy-free, too, but egg substitutes won't work as the eggs are necessary to help create the structure of these bite-size treats.
Ingredients
36 Puffs
Step 1
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Step 2
Combine the flour, cornstarch, xanthan gum, salt, and chile pepper in a medium mixing bowl.
Step 3
Combine the milk, water, and butter in a large saucepan over medium-high heat and bring to a boil. Remove from the heat. Add the dry ingredients and beat briskly with a wooden spoon until thoroughly incorporated. Return the saucepan to the stove and reduce the heat to low. The mixture will begin to pull away from the side of the pan. Stir for 3 to 4 minutes, letting any moisture evaporate.
Step 4
Remove from the heat and let stand at room temperature for about 5 minutes or until cooled slightly. Add the eggs one at a time, stirring briskly after each addition until the egg is thoroughly incorporated.
Step 5
Form the dough into 2-tablespoon size mounds and drop onto the baking sheets, leaving 1 to 2 inches between each puff. Top each with a generous tablespoon of cheese and sprinkle with salt and pepper to taste.
Step 6
Bake in the oven for 15 minutes. Reduce the temperature to 350°F and bake for 30 minutes longer, rotating the pans halfway through. Turn off the oven and prop open the oven door slightly. Let the puffs cool in the oven for an additional 30 minutes. Serve warm or at room temperature.
Step 7
These can be frozen for up to one month and reheated in a 350°F oven for about 8 minutes. (Do not thaw first.)
VARIATIONS:
Step 8
Add 2 tablespoons chopped chives and 1/2 cup grated Parmesan cheese to the dough for an interesting appetizer. Slice the puffs horizontally and fill with shrimp, tuna, or chicken salad.
Don't use a commercial all-purpose gluten-free baking mix that already contains xanthan or guar gum as this will produce a gummy texture.
Leave a Review
Reviews (5)
Back to TopThere is too much liquid in this recipe - the 1 cup of water is not required (compare this with other recipes). Also, one should not switch the sheets while baking - it will cause the gougeres to collapse (as mine did). There is a much better recipe for gougeres in Bon Appetit, also Jacques Pepin's recipe - all you have to do is subsitute gluten free white flour plus 1 Tablespoon of cornstarch for the regular flour and they turn out perfectly.
Anonymous
Scotland
12/29/2020
These were great but I think they omitted how much water to add in the recipe. I added 6 tablespoons which seemed to work. These taste like a super rich, cheesy, crunchy biscuit
JShellan
Kirkland, WA
12/16/2013
Followed the reviewers answer about the water and they came out great! Didn´t have the xanthan gum but it didn´t seem to matter they were so tasty. Served them as a hors d´éuvre with champagne and one of the guests is gluten intolerant and everyone loved it!! I will definately make these again, even though noone at the party is gluten intolerant.
sigurrosp
Reykjavík, Iceland
1/9/2013
hi the amount of water needed is 1 cup. I have the Gluten-Free Makeover cookbook, it is a great recipe
Anonymous
12/30/2012
"Combine the milk, water..." WATER? How much water? This recipe is DOOMED. Epicurious, please fix this typo.
cteevan
1/12/2012