Cheese puffs

Heat (MicroCook Pitcher 1 l) the water, salt, and butter, about 4 min at 600 watts, Lid in open position.

Immediately add the flour all at once, then mix vigorously (Silicone Spatula) to obtain a homogeneous dough that detaches from the edges. If needed, reheat in 30 s sequences at 600 watts to dry out the dough.

Add the eggs one by one, mixing well between each egg, to obtain a smooth and homogeneous dough. Finish by mixing 40 g of grated Emmental into the dough.

Make regular choux (Piping bag and Star tip) on a baking sheet (Multiflex Baking Sheet).

Lightly flatten the top of the choux with a fork dipped in the egg wash.

Sprinkle the choux with the remaining grated Emmental and bake for about 30 min on the bottom rack in a preheated conventional oven, Th 7 or 210°C.

Variations: replace the grated Emmental with the following ingredient of your choice by incorporating it entirely into the dough:

Olive gougères: 35 g pitted, drained, and finely chopped olives (SuperSonic Chopper small)

Roquefort gougères: 50 g very finely crumbled Roquefort (Tomato Knife).

Sun-dried tomato gougères: 40 g well-drained and finely chopped sun-dried tomatoes (SuperSonic Chopper small).

Chorizo gougères: 35 g very finely chopped chorizo (SuperSonic Chopper small).

Herb gougères: 1 bunch of finely chopped chives (Multi-purpose scissors).

Anchovy gougères: 35 g drained and finely chopped anchovy fillets (SuperSonic Chopper small).

Fillings: fill your gougères with a filling of your choice

Fresh cheese with pepper: finely chop (SuperSonic Chopper medium) 1 peeled and seeded red pepper and mix it into 300 g of fresh cheese.

Salt and pepper.

Flavored béchamel: mix 300 ml of thick béchamel with your choice of 100 g grated cheese, chopped ham, cooked and pureed mushrooms, or chopped herbs.

Tarama mousse: gently fold 100 g of tarama into 100 ml of very cold heavy cream whipped to stiff peaks (DuoChef).

Sea rillette: chop (SuperSonic Chopper small) 150 g cooked salmon, shrimp, tuna, or surimi with a few basil leaves.

Add 100 ml of mayonnaise and blend.

Others: guacamole, fish tartare, fresh cheese with cucumber or radish...