Cheese Puffs
½ cup water
3.5 tbsp. butter
½ tbsp. salt
Pinch sugar
2/3 cup all purpose flour
2 pc. large eggs
2/3 cup Rustico cheese from the Cheesiry
Pinch freshly ground white pepper

Filling
1 cups Smokey Valley Goat Cheese chevre
¼ cup cream cheese
2 tbsp. fresh chives
S&P to taste

• Preheat the oven to 450F
• Line a baking sheet with parchment paper
• In a medium saucepan, combine the water, butter, salt and sugar, and bring to a boil
• Add all of the flour, reduce to medium heat, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture evaporates
• Transfer the mixture to the bowl of a Kitchenaid fitted with the paddle attachment, and beat on medium heat for a moment to allow the mixture to cool slightly
• Add the eggs, one at a time, and allow to mix until completely combined and the batter has a smooth and silky texture
• Once the desired texture is reached, check to see if the consistency is correct, the batter should for a peak with a tip that falls over, if it is too stiff, beat in the white of another egg to reach the desired consistency
• Now add the Rustico cheese, season with salt and white pepper, and stir to combine
• Place a star tip in a pastry bag, and fill the bag with the batter
• Pap the batter into 1 tbsp. sized mounds on the parchment lined baking sheet, leaving 2 inch spaced in between each one
• Place in the oven and bake for 7-8 minutes, or until the puff and hold their shape
• Reduce the heat to 350F and bake an additional 20 to 25 minutes, when baked they should be a light golden brown colour, when sliced open, they should be hollow, cooked through, but moist
• Allow to cool for 10-15 minutes
• For the filling, in the Kitchenaid, paddle together the remaining ingredients
• Place in a piping bag with a star tip
• Slice the gougeres open horizontally
• Pipe a tbsp. of goat cheese mixture inside, and place top back on
• Serve quickly, while nice and fresh!