Paprika-Scented Manchego Cheese Chorizo Puffs Recipe on Food52 (2024)

These were awesome! My family loved them. This was my first attempt at gougeres and now I can't wait to try variations.

This looks awesome. Definitely will try.

I can't wait to try this recipe - it sounds fabulous. But please don't call this puff pastry! There's a world of difference between puff pastry and cream puff pastry, also called pate a choux.

Nancy December 17, 2015

I love this recipe!! They are amazingly delicious and smell so wonderful while baking. I have never had any luck making choux before and I now feel like I can do this all day! The method worked beautifully for me and I will use this recipe for other gougeres. I got 32 from this. Even though I have a convection oven they took the full 25 minutes to bake. The paprika salt didn't really stick as well as I thought, maybe I used too little due to the warning about fatal over salting. Make this!

can i spoon batter instead of piping?

I just pulled these out of the oven and have to keep stopping myself from eating them, as they're intended for a dinner party tonight. They are just divine! I subbed aleppo sausage (cooked, crumbled, and drained *very* well) for the chorizo, and it matched the manchego and paprika perfectly. Maybe just one more before the guests arrive...

I made a double batch + a little (to use up the chorizo), hoping to get about 60 of these (since the recipe says it makes 24). Mine made about 160!! I wasn't that skilled at piping the dough from a ziploc bag but my resulting puffs across the bottom are 1.25" across to 1.5" across. Did anyone else who made just a single batch get way more than 24?? I'm freezing them and can use all the excess (have 3 events coming up in May) but I was up until 4:30am making them (planned to be in bed by 1:30)!

I made these for a jewelery party I hosted for a bunch of women. Everyone loved them! I didn't have all the ingredients so I subbed sopresatta for chorizo and asiago for manchego. They were amazing!

Ahhhmazing. Everyone asked for the recipe. Will definitely make these again for a party.

Dear Half-Buzzed Hostess,
I made and served these puffs at my wedding. I made four batches and each one came out perfect. I piped them using plastic zip-loc bags because I couldn't find my pastry equipment and it worked just fine. I froze them in tupperware and the caterers arranged them on cookie sheets and put them right into the hot oven. My guests devoured them (with champagne) and couldn't believe that they were homemade. I like to think that the bride and groom were the most memorable part of the wedding, but I think these puffs stole the show. Cheers!

You absolutely can make these w/o a mixer, just do be sure to stir them plenty. The chorizo in this recipe, though not specified, is the Spanish variety that is precooked (texture is like salami) not the uncooked Mexican type (texture is like sausage). Either would work, I suppose, but the Mexican chorizo would have to be cooked & crumbled small and drained VERY, VERY well. I'd just use the Spanish type -- or even a good, spicy, Calabrian salami as a replacement (I did that once and nobody threw a gougere at me and called me a liar).

Can I make these if I don't have an electric mixer or will I be stirring until my arm falls off? Also - should I precook the chorizo?

These can go south if you don't cook the flour/butter/water mixture long enough (the purpose of that step is to eliminate much of the water). I let mine cook over med. heat at least 5 minutes but have had your same troubles before when I've not cook & stirred for long enough. I put a link in, down below, to an LA Times article that you may find helpful. If not, cook & stir for longer next time and you'll be fine!

Just made these, and they are indeed very tasty. One small issue I had: I thought they would be ball shaped after baking, but my dough was quite liquidy, and in the end they came out on the flat side. I tried sticking the dough in the freezer for a bit and that helped a bit, but only just. I am guessing my ingredients were off somewhere. Would be great to have ingredients in weight rather than volume. A cup of flour in my kitchen might weigh more/less than a cup of flour in another kitchen...

I just made these as a snack to accompany watching the Rose Bowl. Amazing.

Made these for a New Year's appetizer and they were delicious. I made them smaller (the yield was about 60) and minced the chorizo in the food processor so it wouldn't be a problem piping them. I piped then left them at room temp for about an hour before baking and they held just fine. These had fabulous flavor -- even without the paprika salt. A perfect "light" munchie to accompany bubbly. I froze a few to bake later; will just add a few minutes to the baking time, no thawing necessary.

A stick of butter in the US is 4 oz or about 112 gr.

How much is a stick of butter in ounces or grams?

don't be put off by the term "puff pastry"; these aren't really puff pastries, which can be tedious to make, but rather the much simpler-to-make pate au choux piped-pastry

Sorry. I just saw the link below from Manhattan Tart. Of course you can freeze. Thanks, Manhattan. Nice tip.