Cheese Puffs (Gougeres)

Recipe View Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View In a large bowl, whisk together the flour, salt, black pepper, thyme, chili powder, and cayenne pepper. (2 minutes)

Recipe View In a large saucepan, combine the milk and butter. Bring to a rolling boil over medium heat, stirring occasionally until the butter is completely melted. (8 minutes)

Recipe View Reduce heat to low. Immediately add the seasoned flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Remove from heat. (5 minutes)

Recipe View Separate one egg, reserving the yolk for glazing. Place the dough in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute to cool slightly. (6 minutes)

Recipe View Add one egg and the reserved egg white to the dough. Beat until fully incorporated. Add the remaining 4 eggs one at a time, beating well after each addition until each egg is completely absorbed. The dough should be smooth, glossy, and slightly sticky. (10 minutes)

Recipe View Stir in the Parmesan or Romano cheese, Gruyere cheese, and diced pepperoni (if using) until evenly distributed. (3 minutes)

Recipe View Transfer the dough to a pastry bag fitted with a large round tip. Pipe mounds of dough onto two ungreased baking sheets, spacing them about 1 inch apart. Alternatively, drop spoonfuls of dough onto the baking sheets. For tiny puffs, create mounds about 1/2 inch in diameter; for small appetizers, 1 inch; and for filling-sized puffs, 1 1/2 inches. Ensure the puffs are uniform in size for even baking. (10 minutes)

Recipe View In a small bowl, whisk together the reserved egg yolk and 2 tablespoons of milk to create an egg wash. Lightly brush the tops of the puffs with the egg wash, then sprinkle with the remaining 2 tablespoons of grated Parmesan or Romano cheese. (5 minutes)

Recipe View Bake in the preheated oven for 10 minutes (or 5 minutes for tiny puffs). Reduce the oven temperature to 300 degrees F (150 degrees C) and continue baking for 10 minutes more for tiny puffs, or 15-20 minutes longer for medium or large puffs, until they are golden brown and puffed up. (20 minutes)

Recipe View To test for doneness, remove one puff from the oven and break it open. The inside should be cooked through and dry. If it appears doughy or wet, bake for an additional 5 minutes. (5 minutes)

Recipe View Remove the baking sheets from the oven and let the puffs cool slightly on the pans before serving. Enjoy warm or at room temperature.