Gougères - French Cheese Puffs
Gougères are cheesy, light puffs made with pâte à choux, the "cream puff" batter. They are wonderful as hors d'oeuvres, appetizer or palate cleanser for a wine tasting party. They can be stuffed with a savory filling for a more substantial bite.
Gougères
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Ingredients
- 8 oz water (1 cup)
- 2 oz unsalted butter
- ¼ teaspoon table salt
- ⅛ teaspoon grated nutmeg
- ¼ teaspoon black pepper
- 5 oz bread flour (1 cup, see note)
- 4 large eggs (room temperature, whisked)
- 8 oz Gruyère cheese (shredded, divided in 1/2)
Instructions
- Combine 8 oz water, 2 oz unsalted butter, ¼ teaspoon table salt, ⅛ teaspoon grated nutmeg and ¼ teaspoon black pepper in a saucepan. Bring the water to a full boil.
- Remove the pan from the heat and add 5 oz bread flour all at once. Vigorously stir the batter until the flour is absorbed and there are no lumps.
- Return the pan to medium low heat and continue stirring for 3 minutes. The batter will come together and form a smooth, cohesive ball.
- Remove the pan from the heat and transfer the batter to a food processor fitted with a blade (if mixing by hand transfer to a mixing bowl). Add half of the Gruyère cheese. With the processor running, add 4 large eggs in a steady stream and mix until the batter comes together. (If mixing by hand add the eggs in three batches. After each addition, stir vigorously until the batter comes together.)
- Preheat the oven to 400 °F regular. Line a 1/2 sheet pan with parchment paper or a silpat. Put a dab of batter into the four corners of the pan to stick the parchment to the pan.
- Scoop 1½" mounds of batter onto the sheet pan, spaced about 2" apart. Sprinkle the tops of the gougères with the remaining cheese and bake until well puffed and golden brown, about 20 minutes.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The baked gougères freeze very well. Pack them into freezer bags (don't overcrowd or crush) and freeze for up to a month. To use, line the frozen puffs on a sheet pan and heat in a 350°F oven for 5 minutes.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!