These cheese filled, pastry puffs are similar to a savory eclair. Made from a French chox dough, the dough is cooked on a pot and then later baked. This recipe is gluten free version of the Gougeres I made at a cooking camp this summer. I was surprised at how easy this was to make and how the puffs of dough rose without any baking powder!
Make sure you immediately stir the dry ingredients once they combine with the melted butter and water because this ensures that the dough will rise, be careful not to overwork the dough or it will not rise as much. I hope to turn this recipe into eclairs soon!
1 cup water
1 stick butter (1/2 cup)
1 cup high-quality gluten-free flour
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon garlic powder
1 cup cheddar cheese + 1/2 cup more for topping (you can use any cheese you want)
Mix flour, marjoram, basil and, garlic power in a separate bowl. In a medium pot, melt butter and water together until it simmers. Once simmering, mix dry ingredients with the water and butter and stir vigorously, add eggs one at a time. Gently fold in 1 cup cheese and spoon 1-1 1/2 scoops on a baking sheet. Top with remaining cheese. Bake for 15-20 minutes at 400 degrees F.