Pesto Cheese Gougeres (cheese puffs)
INGREDIENTS:
1 cup whole milk
8 Tbsp (4 oz) unsalted butter
1 tsp kosher salt
1 cup (5 oz) all-purpose flour or
4 large eggs
1 cup (4 oz) gruyere or Parmesan, shredded
1/8 cup pesto
2 tsp freshly ground black pepper
Parmesan or Gruyere cheese, shredded or grated for sprinkling
Method:
Preheat the oven to 425 degrees F.
whole milk and butter and salt in a pan until boiling. Add flour and stir to panade forms, pulls away and it is smooth.
Using a hand or stand mixer with paddle attachment, add eggs 1 at a time.
Add the cheese, pesto and pepper and mix by hand to fold in the ingredients. Using 3/4 - 1 ounce portion scoop, scoop onto parchment lined cookie sheet.
Sprinkle it with cheese.
Bake in a preheated oven for 15 minutes, then lower the oven temp to 350 and cook for another 15-20 until the pastries have puffed up and have browned in color. When you remove them from the oven use a skewer to poke a vent hole in the side to release the stream to prevent deflating.
