Recipe:
Beer Cheese Puffs
lass="alignright size-full wp-image-3918" title="cheese puffs" src="http://brooklynbrewshop.com/mashfiles/wp-content/uploads/2011/12/cheese-puffs.jpg" alt="" width="300" height="250" />We love impossibly light, crisp gougères - but can't ever seem to say it without tripping over half the letters. So for New Year's Eve we whip up these beer-infused beauties and call them cheese puffs. They are utterly irresistible straight out of the oven but can be made ahead and popped into at 350 degree oven for about 7 min if you are attending rather than hosting.
And if you can pronounce gougères - call them that. Or settle for puffs and add, "Learn French" to your 2012 resolution list.
What You Need
- 1 cup beer (we love using the Grapefruit Honey Ale)
- 3 tbsp unsalted butter, cubed
- 1/4 tsp salt
- 1 cup flour
- 4 eggs
- 1 cup gruyère cheese, grated
- 1/4 tsp paprika
What You Do
- Preheat oven to 400 degrees.
- Bring beer, butter and salt to a boil over medium heat stirring constantly.
- Add flour and continue stirring over medium heat for two minutes (should pull away from the sides of the pan and turn into a smooth dough). Remove from heat and let cool for 2 more minutes.
- Using a stand mixer add in eggs one at a time and whip until airy. Fold in cheese.
- Drop spoon sized amounts onto a silpat or parchment lined bake sheet (can be piped for fancier puffs) and sprinkle with paprika.
- Bake on middle rack for 25 minutes. Enjoy.
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