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The perfect appetizer to kick-off Cinco de Mayo festivities! Called gougères in French, these cocktail snacks are irresistible.
  • Ready in: 30 minutes
  • Serves: 6
  • Complexity: easy
  • Origin: Appetizers


  • 3/4 cup whole milk
  • 5 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • Pinch cayenne pepper
  • 3 large eggs
  • 1/4 cup chopped green chilies
  • 1 cup grated Monterey Jack or Jalapeno (Pepper) Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten with 1 teaspoon water – for the egg wash


  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. Combine the milk and butter in a saucepan and bring to a boil over medium heat. Combine the salt, flour and cayenne in a small bowl. As soon as it boils, remove the milk from the heat and add the flour mixture. Place the pan back on the heat and cook for about 1 minute, stirring with a wooden spoon, until the mixture thickens and pulls away from the sides. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, jack cheese and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Stir in the diced chilies.
  2. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-inch wide and 1-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash. Bake the puffs until golden brown, about 15 to 20 minutes. Serve immediately.
  3. Makes about 2 Dozen Cheese Puffs ***Recipes Excerpted from Good Food For Good Times by Jamie Gwen with Lana Sills.***
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