Pate a Choux Cheese Puffs

In convection ovens, Pate a Choux goes into a piping hot 500 degree oven and then ovens are shut off for 15 minutes WITH the choux in it. This is done to “dry-out” the choux inside, so that that doughnut texture is created.

That’s hard for a home kitchen. So is metric units, believe me I’m studying my ass off for a test right now on them. It’s not so easy. So, I converted a modified this recipe for the general public. This is a variation on cheese puffs. PLEASE try them, it’s very easy and satisfying. I promise you.

Water, Butter, Salt, Flour, and Cheese - see simple!

Pate a Choux Cheese Puffs

1 cup water
3/4 stick butter (6 tablespoons)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs; about 4 large eggs and 2 whites (this can vary, if it starts to look “runny” like pancake batter, don’t add more, if stiff and hard to handle, add all eggs)
2 cups Gruyere Cheese

Preheat oven to 425 degrees F. Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Put back on the stove on medium heat and allow a film to form on bottom of the pan. When this happens, remove and transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put 1 cup of the cheese with the dough and mix. Then put dough into piping bag fitted with a round tip. You can also use a plastic freezer bag (Glad works great) and cut the end with scissors to create a tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Use an egg wash to coat balls and sprinkle with remaining cheese and sea salt. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Often times these are served at bars, as “high-end” cheese stacks. They’re meant to make people thirty - hence drink ... sneaky. So if you’re opening a bar or restaurant and/or need people to “loosen” up for a party you might be in luck. Enjoy!