Gougères (French Cheese Puffs)
These light and airy French cheese puffs are made from choux pastry mixed with Gruyère cheese. They are a classic appetizer, perfect for entertaining or as a delightful snack.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 284 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 cubes
- 0.5 tspsalt
- 75 gall-purpose flour
- 2 pcsegg, large, beaten
- 75 ggruyère cheese, grated
- 0.25 tspblack pepper, freshly ground
- 0.13 tspnutmeg, freshly grated(optional)
Equipment
pastry bag (optional) · large bowl · saucepan · baking sheet · parchment paper · wooden spoon
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Combine the water, butter, and salt in a medium saucepan over medium heat.
About 2 min
- 3
Bring the mixture to a rolling boil, ensuring the butter is fully melted.
About 1 min
- 4
Remove the saucepan from the heat and immediately add all of the flour at once.
- 5
Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
About 1 min
Cook’s note: This step is crucial for developing the choux pastry.
- 6
Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out slightly.
About 2 min
- 7
Transfer the dough to a large bowl and let it cool for about 5 minutes.
About 5 min
Cook’s note: Cooling prevents the eggs from scrambling.
- 8
Gradually add the beaten egg to the dough, mixing well after each addition until fully incorporated.
About 3 min
Cook’s note: The dough should be smooth and glossy, falling slowly from the spoon in a 'V' shape.
- 9
Stir in the Gruyère cheese, black pepper, and optional nutmeg until just combined.
About 1 min
- 10
Using a pastry bag or two spoons, drop rounded spoonfuls of the dough onto the prepared baking sheet, leaving space between them.
About 5 min
Cook’s note: Aim for uniform sizes for even baking.
- 11
Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for another 10-15 minutes.
About 25 min
Cook’s note: Do not open the oven door during the first 15 minutes of baking.
- 12
The gougères are done when they are puffed, golden brown, and feel light when lifted.
- 13
Serve warm immediately.
Per serving
Nutrition
- Calories
- 283.7kcal
- Protein
- 10.9g
- Carbs
- 14.7g
- Fat
- 20.1g
- Fibre
- 0.6g
- 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 150°C (300°F) oven for 5-7 minutes until crisp.
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