Gougeres
These savory French cheese puffs are made from choux pastry mixed with Gruyere cheese. They are light, airy, and perfect as an appetizer or alongside soup.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 274 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 120 mlwater
- 55 gunsalted butter, cut into pieces
- 0.5 tspsalt
- 70 gall-purpose flour
- 2 pcsegg, large, beaten
- 70 ggruyere cheese, grated
- 0.25 tspblack pepper, freshly ground
- 1 pinchnutmeg
Equipment
saucepan · wooden spoon · large bowl · baking sheet · parchment paper
The method
Step by step
- 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
About 5 min
- 2
In a medium saucepan, combine the water, unsalted butter, and salt.
About 1 min
- 3
Bring the mixture to a rolling boil over medium heat, ensuring the butter is fully melted.
About 3 min
- 4
Remove the saucepan from the heat and immediately add the all-purpose flour all at once.
- 5
Stir vigorously with a wooden spoon until the mixture comes together to form a ball and pulls away from the sides of the pan.
About 2 min
- 6
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
About 2 min
Cook’s note: This step is crucial for light gougères.
- 7
Transfer the dough to a large bowl and let it cool for a few minutes.
About 3 min
Cook’s note: Cooling prevents the eggs from scrambling.
- 8
Gradually beat in the beaten egg, a little at a time, until fully incorporated and the dough is smooth and glossy.
About 5 min
Cook’s note: The dough should be firm enough to hold its shape but soft enough to pipe.
- 9
Stir in the grated Gruyere cheese, black pepper, and nutmeg.
About 1 min
- 10
Drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2-3 cm between each puff.
About 3 min
Cook’s note: Alternatively, use a piping bag for more uniform gougères.
- 11
Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for another 15-20 minutes, or until golden brown and puffed.
About 30 min
Cook’s note: Do not open the oven door during the first 20 minutes to prevent the gougères from deflating.
- 12
Serve the gougères warm.
Per serving
Nutrition
- Calories
- 274.4kcal
- Protein
- 10.4g
- Carbs
- 13.8g
- Fat
- 19.7g
- Fibre
- 0.5g
- Sugar
- 0.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover gougères in an airtight container at room temperature.
Reheat in a preheated oven at 150°C (300°F) for 5-7 minutes until warmed through.
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