These little cheese puffs are atraditional French hors d'oeuvre - Most recipes for gougeres call for Gruneyere cheese, but any dry aged cheese will work as well, such Parmigiano-Regiano. It's very easy baking , though .
1 cup water
1/2 tsp of salt
1/2 cup butter, sliced
1 tsp sugar
1 cup flour, sifted
3 ounces dry age cheese
1 tbsp paprika (optional)
1 egg white plus more as needed
Combine the water, salt, butter and sugar in a sauce pan, and bring to a simmer over high heat. There is no need to stir. Turn the heat down to medium and add the flour all at once. Stir with a wooden spoon, for about 3 minutes. or until the mixture forms a cohensive mass and pull away from the sides of the pan.
Transfer the panade to a bowl or a stand mixer and beat it a wooden spoon or the paddle attachment for aboout 1 minute, or until slighty cooled.
Beat in the eggs, 1 at a time, until you've add 4. Check the consistency of the batter if you are mixing in a stand mixer, you will know you have add the right number of eggs when the dough pulls away from the paddle attachment in a thick rope.
Pre heat the oven to 425F. Grate the cheese finel, you should have 1 cup. Reserve 1/4 cup and mix the rest into the dough with a wooden spoon. Min in the paprika , if you use it.
Fill a pastry bag fitted with a plain tip with dough. Pipe the pastry in dollops about 1 inch apart, in staggered rows.
Brush the gougeres with egg wash and smooth off the tops with brush. Sprinkle with reserved cheese. Bake for about 20 minutes or until golden brown. Serve as soon as possible, they can also be frozen and gently reheated.