Gougères Recipe
User Reviews
4.5
Gougères Recipe
Description
This Gougères Recipe uses a classic pâte à choux technique, starting with boiling butter, milk, water, salt, and pepper before adding flour to form a smooth dough. After cooking the dough to a slight dry film, it is transferred to a mixer and eggs are beaten in one at a time to make it smooth and glossy. Grated gruyère cheese is folded in last for rich flavor.
The dough is portioned using a pastry bag or spoons onto baking sheets, then baked first at a high temperature to generate steam and puff the dough, then at a lower temperature to cook through without drying. The finished gougères feature a golden exterior with a soft crumb infused with nutty gruyère.
These snacks are best enjoyed fresh but may be refrigerated or frozen before or after baking. Reheating gently in the oven revives their crispness. Variations can include different cheeses or a touch of cayenne for spice.
Swiss or Parmesan cheese can substitute gruyère.Add cayenne pepper instead of black pepper for a spicier version.You may use all water instead of half water and half milk.Eggs can be mixed in manually or with a mixer until the dough is smooth.Dough can be piped, scooped, or spooned onto baking sheets.Adjust baking times if making larger gougères, starting high then reducing temperature.Fresh gougères are best eaten same day but keep up to 2 days at room temperature.To freeze unbaked gougères, pipe and freeze on a sheet before transferring to bags for up to 2 months; bake from frozen accordingly.Baked gougères can also be frozen and reheated in a 350°F oven.
Ingredients
- 8 tablespoons butter unsalted
- ½ cup milk
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 4 egg room temperature
- 6 ounces gruyere cheese grated
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
- Swiss or Parmesan cheese can substitute for gruyère in the dough.
- Cayenne pepper from ⅛ to ¼ teaspoon can replace black pepper to add spiciness.
- The liquid mixture can be all water instead of half water and half milk depending on preference.
- Eggs may be incorporated by hand stirring, hand mixer, or stand mixer, whichever is preferred.
- The dough can be portioned by piping, cookie scoop, or spoon drops.
- Baking times depend on gougère size; larger ones may require lower temperature after an initial high heat start.
- Fresh gougères are best eaten the same day but can be stored at room temperature for up to 2 days.
- For freezing unbaked gougères, pipe them on a tray, freeze until firm, then store in freezer bags up to 2 months; bake following thaw instructions.
- Baked gougères can be frozen for up to 2 months and reheated in a 350°F oven until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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