Small cheese rolls, gougère style
Perfect to accompany a glass of wine or to garnish a platter of appetizers, these gougère-style cheese rolls steal the show. The dough, inspired by choux pastry, puffs up during baking to create little airy clouds with a soft center.
Ingredients
- 60 ml (1/4 cup) of water
- 80 ml (1/3 cup) of milk
- 60 ml (1/4 cup) of butter
- 1.25 ml (1/4 tsp) of salt
- 310 ml (1 1/4 cups) all-purpose flour
- 3 eggs
- 375 ml (1 1/2 cups) of finely grated St-Guillaume Swiss cheese
- 15 ml (1 tbsp) of chopped fresh chives
- 5 ml (1 tsp) chopped fresh thyme
- Salt and pepper to taste
- 1 egg yolk beaten with a little water
Steps
- Preheat the oven to 180°C (350°F).
- In a saucepan, combine the water, milk, butter and salt. Bring to a boil, then remove from the heat.
- Incorporate the flour by stirring vigorously with a wooden spoon.
- Return the saucepan to the hob. Heat for 1 to 2 minutes over low heat, stirring constantly, until a ball of dough forms and pulls away from the sides of the pan.
- Transfer the dough to a bowl. Let it cool for 2 minutes.
- Add the eggs one at a time, whisking between each addition with an electric mixer, until the batter is smooth. Stir in 250 ml (1 cup) of cheese and the herbs. Season with salt and pepper.
- Fill a piping bag fitted with a plain nozzle with the dough. On a baking sheet lined with parchment paper, form small balls using approximately 30 ml (2 tbsp) of dough for each one.
- Brush the balls with beaten egg yolk. Sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes, avoiding opening the oven door during baking, until the rolls are golden brown and puffed up.
