Los Gemelos Recipe

Prepare oven and pan

Preheat oven to 425°F (220°C). Line a small baking sheet with parchment paper or a silicone mat. If making two large puffs, leave spacing; for smaller, leave about 1 inch between mounds.

Make choux dough

In a small saucepan over medium heat combine 0.5 cups water, 2 tablespoons butter and 0.25 teaspoon salt. Bring to a rolling simmer. Remove pan from heat and immediately add 0.5 cups flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides (about 30 seconds). Return to low heat for 10–15 seconds while stirring to dry the dough slightly.

Incorporate egg

Transfer the dough to a mixing bowl or keep in the pan off heat. Let cool 1–2 minutes. Crack the egg into a small bowl and beat lightly. Add about half the beaten egg to the dough and stir vigorously until incorporated. Add remaining egg a little at a time until the dough is smooth, glossy and just falls from the spoon in a thick ribbon. You may not need every bit of the egg; stop when desired consistency is reached.

Fold in cheeses and season

Working quickly, fold in 0.5 cup grated sharp cheddar and 2 tablespoons grated parmesan until evenly distributed. Season with 1 teaspoon freshly ground black pepper. Taste a tiny amount of the dough (optional) and adjust salt if needed — the cheeses add salt, so no or minimal extra salt is usually required.

Portion and bake

Using two spoons or a piping bag fitted with a wide tip, portion the dough onto the prepared sheet into two equal mounds for large puffs (or 6 smaller mounds). Smooth tops if desired. Brush lightly with 1 teaspoon neutral oil or melted butter to encourage browning. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) without opening the door and bake an additional 12–15 minutes for large puffs (8–10 minutes for small) until deeply golden and puffed. Avoid opening the oven during baking so they don't collapse.

Cool

Remove from oven and transfer to a wire rack. Let cool 5 minutes before serving — they will crisp up slightly as they cool. Keep warm if serving immediately.

Halve and pit the avocado. Scoop flesh into a small bowl and mash with a fork to a chunky-smooth consistency.

Add 1 tablespoon fresh lime juice immediately to prevent browning and to brighten flavor. Stir in 2 tablespoons finely diced tomato, 1 tablespoon finely diced red onion, 1 teaspoon chopped cilantro, 1/2 teaspoon minced jalapeño, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper and an optional pinch (1/8 teaspoon) of ground cumin.

Taste and adjust seasoning: add more lime for acidity, salt for seasoning, or jalapeño for heat. Cover with plastic wrap pressed onto the surface if not serving right away to minimize browning.

Spoon guacamole into a small serving dish and garnish with a light sprinkle of chopped cilantro or a small pinch of extra grated parmesan if you like a savory echo with the cheese puffs.