Gougères Recipe
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4.5
117 reviews
Excellent
Gougères Recipe
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Gougères are savory French cheese puffs made from pate a choux dough with Gruyere cheese. They are perfect bite-size appetizers!
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Ingredients
- 8 tablespoons unsalted butter
- ½ cup milk
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 4 eggs room temperature
- 6 ounces gruyere cheese grated
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Instructions
- Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- Place the butter, milk, water, salt, and pepper in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.
- Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.
- Increase mixer speed to medium and add the eggs, one at a time, beating well after each until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the cheese and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.
- Transfer the dough to a pastry bag fitted with a large round piping tip (I recommend Ateco #809), and pipe 1-2 tablespoons of dough onto the prepared sheets. Alternately, use a medium cookie scoop, drop the dough onto the prepared baking sheets, leaving 2 inches between them. You can wet your hands and gently smooth out the scoops, if you’d like.
- Bake for 10 minutes, reduce oven temperature to 350 degrees F, and continue to bake until puffed and golden brown, an additional 5 to 10 minutes. Allow to cool for at least 5 minutes, then serve warm or at room temperature.
Notes
- You can substitute grated Swiss or Parmesan cheese for the Gruyere.
- You can substitute ⅛ to ¼ teaspoon cayenne pepper for the black pepper if you prefer an all-over spicier flavor.
- You can use all water instead of half water, half milk.
- You can mix the eggs into the dough using a simple wooden spoon, a hand mixer, or a stand mixer.
- The dough can be portioned onto the baking sheet using a pastry bag with piping tip, a cookie scoop, or two spoons.
- The baking time listed is for 1 to 2-inch gougères; if you choose to make them larger, I would reduce the initial bake time at 425 degrees to 5 minutes, then bake at 350 degrees until finished.
- Freshly-baked gougères are best eaten the same day that they are made, though you can store in an airtight container at room temperature for up to 2 days and eat at room temperature, or re-heat in a 325-degree oven.
- To Freeze Gougères: Prepare the dough and pipe onto a baking sheet. Place the baking sheet in the freezer until the gougères are completely frozen, 1 to 2 hours. Once frozen, transfer to a ziploc freezer bag and store in the freezer for up to 2 months. To bake from frozen, bake at 425 degrees for 5 minutes, then at 350 degrees for 15 to 20 minutes.
- To Freeze Baked Gougères: Cool completely after baking, then place in a ziploc freezer bag and freeze for up to 2 months. To reheat, place in a 350-degree oven for 6 to 8 minutes, or until warmed through.
Nutrition Information
Show Details
Calories
76kcal
(4%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
36mg
(12%)
Sodium
68mg
(3%)
Potassium
22mg
(1%)
Vitamin A
185IU
(4%)
Calcium
67mg
(7%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 30gougères
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 68mg | 3% |
| Potassium | 22mg | 0% |
| Vitamin A | 185IU | 4% |
| Calcium | 67mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
117 reviews
Excellent
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