French Cheese Puffs (Gougeres)
User Reviews
5
French Cheese Puffs (Gougeres)
Description
French Cheese Puffs use a choux pastry base prepared by boiling water, butter, and salt, then incorporating flour and eggs to achieve a dough that dries slightly on the stove. Freshly shredded Gruyere cheese is folded into the batter, lending a savory, nutty taste. The dough is piped or spooned onto baking sheets, brushed with egg yolk, and sprinkled with extra cheese before baking to form a crisp, golden exterior.
The result is a delicate pastry with a hollow center, perfect for filling or enjoying as-is. The combination of nutmeg and pepper adds subtle warmth to the cheese flavor, while the light texture contrasts with the crisp crust.
Best served fresh, these puffs warm well in the oven to restore crispness if refrigerated. Different hard cheeses that melt well, such as Emmental or Comte, may be substituted, but softer or unseasoned cheeses like mozzarella should be avoided to maintain structure and flavor.
The dough requires vigorous mixing to incorporate eggs properly, helping to create the airy texture that puffs during baking.
Ingredients
- 1 cup (250ml) water
- 80g / 5.5 tbsp butter , unsalted, cut into 1.5 cm / 0.5" cubes
- 1 cup (150g) flour , plain / all purpose
- 3/4 tsp salt , kosher/cooking salt
- Pinch nutmeg (powder or freshly grated)
- Pinch black pepper
- 4 egg ~60 - 65g / 2oz each
- 200g / 2 cups gruyere cheese , freshly shredded (Note 1)
Topping
- 50g / 1/2 cup gruyere cheese freshly shredded (Note 1, extra
- 1 egg for brushing, yolk
Instructions
- Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
- Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
- Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
- Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
- Remove from stove, leave for 2 minutes.
- Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!
- Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
- Stir in 2 cups cheese.
- Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)
- Brush with yolk, then top with a pinch of reserved Cheese for topping.
- Bake 25 minutes.
- Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
- Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!
Notes
- Use freshly grated Gruyere or similar cheeses like Emmental or Comte for best melting and flavor; avoid pre-shredded cheese with anti-caking agents.
- Do not use soft cheeses or hard non-melting cheeses such as parmesan, feta, ricotta, or mozzarella as they negatively affect puff texture.
- To re-crisp leftovers, reheat in a 180°C/350°F oven for about 7 minutes until golden.
- The recipe was adapted from a French original, ensuring traditional technique and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102cal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 197mg | 8% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 239IU | 5% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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