Gougères Recipe
User Reviews
5
Gougères Recipe
Description
This recipe blends butter, water, sea salt, and cayenne pepper brought to a boil before incorporating flour to form a choux dough. After cooling slightly, eggs are beaten in one at a time to achieve the proper texture, then finely grated aged white cheddar and fresh thyme leaves are folded in. The batter is dropped by spoonfuls onto parchment-lined baking sheets and baked until puffed and golden.
The resulting gougères have a light, hollow interior with a tender crumb and a crisp, slightly chewy crust. The aged cheddar contributes a sharp, rich flavor, while thyme adds herbaceous complexity. A touch of cayenne provides gentle warmth without overpowering.
Gougères are versatile and can be served warm or at room temperature as hors d'oeuvres or with soups. They can be made a day ahead and gently reheated prior to serving. Unbaked gougères freeze well when formed on sheets, which allows for convenient baking from frozen by extending baking time slightly.
This recipe's approach ensures a dough consistency suitable for forming puffs that expand in the oven, guaranteeing lightness and proper texture. Cooling the dough before adding eggs helps achieve the right incorporation without cooking the eggs prematurely.
Ingredients
- ¼ cup butter salted
- 1 cup water
- ½ teaspoon salt sea salt
- ¼ teaspoon cayenne pepper
- 1 cup all-purpose flour
- 4 large egg
- 1 ½ cups white cheddar finely grated, aged
- 1 tablespoon thyme fresh leaves
- sea salt flaky
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper. In a medium-sized pot, bring the butter, water, sea salt, and cayenne pepper to a boil over medium-high heat. Add the flour all at once and stir vigorously until the dough comes together into a ball, about 1 minute.
- Remove the pot from the heat and spread the dough around the bottom of the pot to help it cool slightly. Let the dough cool for about 1 minute.
- Add the eggs one at a time, stirring until each is incorporated before adding another. If you find this difficult try moving the pot to a lower surface like your dining table and stirring it on there. A lower surface makes it easier as can you use your whole body and not just your arms.
- Once all the eggs are nearly incorporated, add the grated white cheddar and thyme and stir the batter until everything is evenly mixed in.
- Scoop tablespoons of the batter and drop them onto the prepared baking sheets. You will need to slide the batter off with a finger as it is very sticky. Sprinkle the tops with a tiny pinch of sea salt.
- Bake the gougères in the oven for 25 minutes, switching the pans from top to bottom after 15 minutes. The gougères are done when they are lightly browned, completely puffed up, and firm on their tops. When they have finished cooking turn off the oven and open the door a crack but leave them in the oven to cool for 10 minutes.
Notes
- Prepare gougères up to forming on baking sheets and freeze uncooked on parchment before storing in freezer bags for baking later.
- Bake frozen gougères directly from frozen, adding a couple of minutes to the baking time.
- Store baked gougères in an airtight container once fully cooled and gently rewarm just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26pieces
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1 gougères | |
| Calories | 71kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 112mg | 5% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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