Gougères (Cheese Puffs)
User Reviews
5
Gougères (Cheese Puffs)
Description
This Gougères recipe starts by boiling a mixture of water, milk, butter, sugar, and salt, then quickly incorporating flour to form a smooth dough that pulls away from the pan. Eggs are beaten in one at a time until the batter is velvety smooth. Gruyere cheese and cracked black pepper are then folded in, offering a rich, nutty flavor and a subtle heat. The batter is dropped by generous spoonfuls onto a baking sheet and baked at 400°F to produce puffs with crisp outer shells and soft, airy interiors.
The resulting cheese puffs have a delicate texture with a rich, savory taste balanced by the pepper. The baking technique ensures they puff nicely and brown evenly. Gougères work well as warm appetizers or snack bites and can be paired with salads or charcuterie boards.
The batter can be made up to three days ahead and stored in the refrigerator. Gougères are best served fresh and warm but can be reheated in an oven to restore their crispness. Substitutions like sharp shredded cheddar cheese are possible, changing flavor profiles while preserving texture.
Ingredients
- ½ cup water
- ½ cup milk
- ½ cup butter unsalted, cut into 8 pieces
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large egg room temperature preferred
- 6 oz gruyere cheese grated
- ¼ teaspoon black pepper fresh cracked
- salt for sprinkling over baked gougères, optional, sea salt
Instructions
- Preheat oven to 400F (200C) and line a large baking sheet with parchment paper. Set aside.
- In a medium-sized, heavy-bottomed saucepan, combine water, milk, butter, sugar, and salt and bring to a rolling boil over medium heat.
- Once mixture comes to a boil, add flour and turn heat to medium-low. Stir constantly with a spatula until moisture is absorbed by the flour and the mixture clings together and pulls away from the sides of the pot. If you notice any flour lumps, smash them by pressing them against the side of the pan with the spatula.
- Remove mixture from heat and stir for several minutes to cool.
- Add eggs, one at a time, stirring well after each addition. The mixture will seem to separate at first, but with consistent mixing it will become smooth and velvety.
- Stir in ground pepper and gruyere cheese.
- Drop batter by rounded dollops about 2” wide and 1” tall onto prepared baking sheet, spacing gougeres at least 2” apart. Transfer to the center rack of 400F (200C) oven and bake for 30 minutes or they are a deep golden brown. If desired, sprinkle a bit of sea salt over the gougeres while they're still warm.
- Allow to cool several minutes then serve warm and enjoy!
Notes
- You can substitute gruyere with sharp shredded cheddar or other preferred grated cheeses.
- The batter can be prepared up to three days before baking; store tightly covered in the refrigerator.
- Gougères are best eaten fresh and warm but can be reheated in a 350°F oven for several minutes.
- Maintain spacing of at least 2 inches between dollops for proper puffing while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16gougeres
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1gougere | |
| Calories | 145kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 129mg | 5% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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