Cheddar Gougères (or Beignets) With Smoked Apple Butter

Aged cheddar and smoked apple butter ... a match made in heaven!


1 cup water
3 1/2 ounces butter
1/2 tablespoon salt
5 ounces AP flour
5 eggs
7 ounces aged cheddar cheese, grated, plus more for sprinkling
1 jar smoked apple butter for serving


Pâte à choux method:

In a saucepan, bring water, butter and salt to a boil.

Add flour, stir in flour to form a paste.

Transfer mixture to standup mixer, add eggs one at time, mixing after each time until incorporated.

Add the cheese.

Transfer mixture to a piping bag and pipe by the tablespoon size onto parchment-lined baking sheets, 2 inches apart. Sprinkle with cheese.

Preheat oven to 400 F.

Bake until puffed and golden brown, approximately 20 minutes.

For beignets, deep fry at 350 F until golden brown.

Serve both with smoked apple butter.