This is a lovely piece of heaven that I feel is a darn good copy of the Fogo De Chao balls! Amazing!
It is a bit hard in the stirring phase (hubby was kind enough to do all the hard work – as my tennis elbow is getting in the way right now – and no i don’t play tennis.)
Smoked Gouda Puffs
April 26, 2022
Category
Bread
Persons
34
Serving Size
4 puffs, if you can stop
Prep Time
30 minutes
Cook Time
30 minutes
Wait Time
5 minutes
Total Time
1 hour
Notes
Original recipe from Real Simple
I wasn’t sure about the black pepper so i just did a little bit in the dough and it was a bit weird, so i would skip it next time.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon freshly ground black pepper, plus more for garnish – optional?
- ¾ cup (1½ sticks) salted butter, cut into pieces
- ½ teaspoon kosher salt
- 4 ounces smoked Gouda cheese, grated (about 1 cup packed)
- 5 large eggs
Instructions
- Preheat oven to 400°F with racks in upper and lower thirds.
- Line 2 baking sheets with parchment paper.
- Whisk flour and pepper in a medium bowl.
- Combine 1½ cups water, butter, and kosher salt in a large saucepan;
- cook over medium-high, stirring occasionally, until mixture just comes to a boil.
- Add flour mixture to saucepan all at once.
- Stir quickly using a wooden spoon until a smooth dough forms and dough pulls away from sides of pan, 2 to 3 minutes.
- Remove from heat.
- Add cheese and stir until mostly melted and smooth, about 1 minute.
- Add eggs 1 at a time, stirring vigorously after each addition, until smooth. (Batter will appear lumpy after each egg but will smooth out as you stir.)
- Transfer dough to a large zip-top bag with a ½-inch tip of 1 corner cut off (or a pastry bag fitted with a ½-inch round tip).
- Pipe 1 ½-inch mounds, spaced at least 1 inch apart, onto prepared baking sheets (about 24 per baking sheet).
- Flatten any pointy tips with your fingertip.
- Top with flaky sea salt and more pepper. Transfer any remaining batter in bag to refrigerator.
- Bake until puffed and golden, 30 to 35 minutes.
- Let cool for 5 minutes.
- Repeat with any remaining dough, reusing parchment paper on slightly cooled baking sheet.
- Keep warm in a 200°F oven.
- Cheese puffs can be made up to 3 hours ahead;
- reheat in a 225°F oven on a baking sheet lined with parchment paper until hot, about 15 minutes.
Verdict:
Oh my. Delightful little balls of heaven. Definitely works better with a helper! The hubby would cut off the dough when there was enough on the sheet. (we did little swirls)
If you give this a try, let me know what you think!
