Making the Puff, in Cheese Puffs
Does anyone out there know how to make the puff in cheese puffs? We make a food show in Canada and are about to tackle them.
It's a pretty involved process and it's been hard to get commercial companies to let us into their factories for some helpful suggestions.
Imagine how great it would be to make a home-made cheese puff.
Does anyone have any leads on this and all right with sharing?
Thanks in advance.
Cheese Puffs, also known as Gougeres are nothing more complicated than making choux paste as for cream puffs. They just have cheese added to them. The magic in the raising comes from steam being generated from the bottom of the puff in baking. I can guarantee that you will not get a puff if you use an insulated baking pan and I would not use a Sil-Pat either. Line your baking sheet with parchment if you must use anything. You will make your flour, water, butter base on the cook-top, cooking and stirring until the ball of dough pulls away from the sides of the pan. Now if you want to do it the old fashioned way you will beat in the required number of eggs 1 egg at a time, not adding the next egg until the dough again pulls away and is glossy. The easier way is to beat the eggs in with an electric mixer, one at a time. You can do it with a stand mixer or hand held. Be sure your oven is thoroughly preheated before forming the puffs, either by spooning onto the sheet or piping the dough out with a pastry bag. It us the initial contact with the blast of heat that starts the puffing. Bake for the required time without opening the oven door. When you remove them from the oven allow them to cool a bit and then pierce to allow out any residual steam to keep them crisp and not to become soggy.
It really is not an involved process, actually quite simple. Some people get it on the first try with others it takes a time or two to get it just right.
I first thought of gougeres, too, but I think the OP is asking about Cheetos-type cheese curls or Cheezies (http://en.wikipedia.org/wiki/Cheezies ).
These things are extruded at high pressure and are cooked as they squirt out. I don't think they can be duplicated without a specialized machine. See this site on how a cheese curl is made. (You may know this already, but I found it interesting!)
The closest you can do at home is to deep fry Asian rice noodles- they puff up really well & then you can put whatever coating you want on them. Being allergic to corn myself, home made rice puffs have been a saving grace....I might have to make some this afternoon, now that I'm thinking about them.
BTW- they are also very good with sweet spices, like cinnamon & sugar too.
Let me know if you try them- they are pretty neat to watch, as a small handful of dry rice noodles turns into a big tangle of puffs in just a few seconds.
Hi everyone, i know this is gonna sound a little weird , but when my family and I went to mexico we came across their version of cheese puffs, they had no cheese, they just had this spicy taste to them, now im pretty sure i can duplicate the spicy taste but not the actual puff thing. Now i was watching How it's made and they mentioned something about the machine, which it's pretty cool how they make them but i highly doubt that i will be able to make them at home myself. Now i have googled my little heart out and i can't come across a recipe for the puffs. The closet thing is what anniemax mentioned about the home made rice puffs and i was wondering if you could perhaps elaborate on how you make them at home i would be ETREMELY grateful, i mean let's face it i can't go to mexico for a spicy cheese puff. I apriciate you all listening to me blab :) Thank you in advance. :)
Hey there , I'm 3 years too late, but in case other people come looking..... A great cheese puff can be made by beating egg whites until stiff, adding in grated cheese....drop by tiny spoonfuls onto greased baking sheet.... and baking at low heat until dry and crispy, much like a cheese meringue. Make sure your cheese is well grated.....easier to do if it's frozen....