Champagne and Parmesan Cheese Puffs

• 1/2 cup 125 ml water
• 1/2 cup 125 ml Champagne (any dry, sparkling wine will do)
• 3 tbsp 42 g / 45 ml unsalted butter, diced
• 1/2 tsp 2 ml kosher salt, or fine sea salt
• 1 cup 125 g / 250 ml all-purpose flour
• 4 large eggs
• 1 cup 56 g / 250 ml finely grated parmesan cheese (aged Parmigiano-Reggiano cheese delivers the best flavor)
• 1/2 tsp 2 ml fresh thyme leaves
• Freshly groundblack pepper
• 1 egg yolk beaten with 1 tbsp 15 ml water, for baking

• Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper, ensuring a non-stick surface for your delicate puffs.
• In a medium saucepan set over medium heat, combine the water, Champagne, diced unsalted butter, and salt. Whisk continuously until the butter has completely melted and the mixture just begins to simmer. It’s important not to let it come to a full, rolling boil. Immediately add all of the all-purpose flour at once. Stir vigorously with a sturdy wooden spoon. The flour will quickly absorb the liquid, and the dough will come together to form a cohesive ball, pulling cleanly away from the sides of the pan. This process usually takes between 30 seconds to a minute. Continue stirring vigorously over the heat for another 1 to 2 minutes; this helps to dry out the dough, a crucial step for achieving light and airy puffs. You’ll notice a thin film forming on the bottom of the pan, and the dough will lose its stickiness.
• Remove the saucepan from the heat. Allow the dough to cool within the pan for 2 to 3 minutes. This brief cooling period helps prevent the eggs from cooking too quickly in the next step.
• Transfer the slightly cooled dough to the bowl of a stand mixer fitted with the paddle attachment, or to a large mixing bowl if you’re using a hand mixer. Begin beating the large eggs into the warm dough, adding them one at a time. After each egg addition, the mixture may initially appear curdled or separated. Continue beating until it comes back together into a smooth, cohesive dough. It is vital that each egg is fully incorporated before adding the next one to ensure proper emulsion and texture.
• Once all four eggs have been incorporated, the dough should be thick, smooth, and have a creamy, glossy consistency. Gently fold in the finely grated Parmesan cheese, fresh thyme leaves, and a generous amount of freshly ground black pepper. This step infuses the dough with its signature savory flavor.
• To portion your Parmesan cheese puffs, you have a few options. For a refined, uniform appearance, transfer the dough to a pastry bag fitted with a large, round piping tip. Alternatively, for the quickest and easiest method that yields perfectly round shapes, use a small 0.5-oz (1 tbsp) cookie scoop. If you opt for a larger cookie scoop, remember to adjust and increase your baking time accordingly. Drop mounds of dough onto the parchment paper-lined baking sheets, spacing them about 3 inches (7 cm) apart to allow for expansion. The dough should be thick enough to maintain its rounded shape. If you notice any small peaks on the dough mounds, lightly press them down with damp fingertips to encourage perfectly round puffs.
• Important: All the Parmesan cheese puffs will likely not fit on a single baking sheet. While the first batch bakes, refrigerate the remaining dough to keep it cool and stable. (Refer to the note below for valuable freezing tips, should you wish to prepare some for later.)
• Using a pastry brush, delicately brush the tops of the portioned dough with the egg wash (1 egg yolk beaten with 1 tbsp water). This egg wash will give the gougères a beautiful golden-brown sheen and a slightly crispier crust. Bake the cheese puffs in your preheated oven until they are gorgeously golden brown and puffed up, which typically takes around 22 minutes. They should feel firm to the touch when gently pressed, but the interior will retain a lovely, slightly eggy, and moist consistency, characteristic of a perfect Gougère.
• Once baked, transfer the Parmesan cheese puffs to a wire rack to cool slightly. It’s normal for cheese puffs to deflate a little as they cool; this is part of their charming, rustic nature. However, if you observe significant deflation, it’s often an indication that they were slightly underbaked. For subsequent batches, consider adding an extra few minutes to the baking time to ensure they are thoroughly cooked and hold their shape better.
• SERVING: These delightful Parmesan cheese puffs are best enjoyed hot or warm, straight from the oven or after a quick rewarming. If you’re preparing them in advance for entertaining, you can bake them several hours ahead of time. After baking, allow them to cool completely on the wire rack. Once fully cooled, store them in an airtight container at room temperature for up to 24 hours. Before serving, simply rewarm them in a 325°F (160°C) oven for about 5 to 10 minutes until they are heated through and regain their desirable crispness.
• NOTE—How to freeze raw Parmesan cheese puffs: For ultimate convenience, you can prepare the dough ahead and freeze it. Portion all of the dough as instructed, placing the raw cheese puffs close together on a parchment paper-lined baking sheet. Freeze them until they are completely solid. Once frozen, transfer the hardened dough balls to an airtight freezer bag or container. They will keep well in the freezer for up to 1 month. When you’re ready to bake, there’s no need to thaw! Simply bake the cheese puffs directly from their frozen state, adding approximately 5 to 8 minutes to the recommended baking time to ensure they are fully cooked through and beautifully puffed.

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