Gougères (French Cheese Puffs)
In short: Light choux pastry puffs baked with Gruyère and a pinch of nutmeg, crisp outside and airy within, served warm with drinks. It takes about 55 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 235 kcal
Gougères are small puffs of savory choux pastry mixed with grated cheese, a Burgundy specialty that is served warm with a glass of wine before dinner. The dough starts like any choux: butter, water and flour cooked together, then beaten with eggs. Gruyère or Comté goes in at the end with a little nutmeg and pepper. They puff up crisp and golden and hollow inside, and are best eaten within minutes of leaving the oven.
Instructions
- Heat the oven to 200°C (400°F) and line two baking trays with baking paper.
- Combine the water, milk, butter and salt in a saucepan. Bring to a boil, stirring, until the butter melts.
- Tip in the flour all at once and beat vigorously with a wooden spoon over medium heat for 2 minutes, until the dough forms a smooth ball and a thin film forms on the base of the pan.
- Transfer the dough to a bowl and cool for 5 minutes. Beat in 3 of the eggs, one at a time, mixing until smooth after each.
- Beat the last egg in a cup and add it a little at a time, until the dough is glossy and falls from the spoon in a thick V shape. You may not need all of it.
- Stir in 90 g (about 1 cup) of the cheese, the nutmeg and the pepper. Pipe or spoon walnut-size mounds 4 cm (1 1/2 in) apart onto the trays and sprinkle with the remaining cheese.
- Bake for 10 minutes, then lower the oven to 180°C (350°F) and bake for 15 to 20 minutes more, until puffed, deep golden and light when lifted. Do not open the oven door in the first 15 minutes.
- Pierce each puff with a skewer to release steam, and serve warm.
Tips
- Choux dough must be dry enough. Beat it over the heat until it leaves a film on the pan, and add the last egg gradually so the dough holds its shape.
- Freeze the unbaked mounds on a tray, then bag them. Bake from frozen at 180°C (350°F) for 25 to 30 minutes for an easy last-minute appetizer.
Questions and answers
Why did my gougères collapse?
They were probably underbaked, or the oven door was opened too early. Bake until deeply golden and firm, and poke a hole in each to let the steam out.
Can I make gougères ahead of time?
Yes. Freeze the unbaked dough mounds and bake from frozen. Baked gougères also keep in the fridge for 2 days and can be crisped in a 180°C (350°F) oven for 5 minutes.
What cheese works best in gougères?
Gruyère or Comté gives the traditional nutty flavor. Emmental, aged Cheddar or a mix with a little Parmesan also works well.
How long does it take to make Gougères (French Cheese Puffs)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Gougères (French Cheese Puffs)?
About 235 kcal per serving, with 9 g of protein, 12 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 12 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
