***This recipe was originally published in The Silver Palate Cookbook by Julee Rosso & Sheila Lukins with Michael McLaughlin.
I modified the original version so that it is gluten free by replacing the flour with gluten free flour***
This is one of my favorite recipes from childhood. My mom would make Gougere, or Cheese Puffs as we would affectionately call them, as an appetizer for all holiday meals. Now, Gougere is still featured at almost all family holiday celebrations, however we make a gluten free version so that I can still enjoy one of my favorite hors d’oeuvres.
- 1 c. Milk
- 8 tbsp. (1 stick) Butter
- 1 tsp. Salt
- 1 c. Gluten Free Flour (I used Bob Redmill’s Gluten Free 1 to 1 Baking Flour)
- 5 Eggs
- 1 1/2 c. Parmesan Cheese
- Preheat the oven to 375 degrees Fahrenheit.
- Combine milk, butter and salt in a small saucepan and bring to a boil.
- Remove pan from heat and add the gluten free flour all at once. Whisk vigorously and return the pan to a medium heat. Continue stir constantly until the batter has thickened and is pulling away from the sides and bottom of the pan.
- Remove the pan from the heat and stir in 4 of the 5 eggs
- Add the eggs one at a time.
- After adding one egg, stir until it is completely incorporated before adding the next egg to the batter.
- Add Parmesan Cheese.
- Line a baking sheet with parchment paper.
- Drop the batter by tablespoon onto the baking sheet, spacing the puffs about 1 inch apart.
- Sometimes I will roll the puffs in my hand, and form them into a ball to create a more round uniformed shape (pictured above)
- **Optional Step*** Beat the reaming egg in a small bowl, and brush the egg over the tops of the puffs. Sprinkle with additional parmesan cheese.
- Set the baking sheet on the center rack of the oven, and reduce heat to 350 degrees Fahrenheit.
- Bake for 15-20 minutes (until the puffs are slightly browned).
- Serve and enjoy!