|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gougères are delicate miniature cheese puffs from France. Usually made with Gruyere cheese, they have many variations, but they all boil down to an airy cheese pastry based on a deliciously seasoned choux dough. Our recipe for classic gougères is pretty straightforward and doesn't require a lot of technical knowledge, so don't be intimidated by the choux dough requirement as it is fairly easy to make. These measurements make ten cheese puffs, and you can double the amounts, although we recommend making the batches separately to ensure that the choux is thoroughly mixed. Use these cheese pastries as an appetizer during cocktail hour or as a pretty accompaniment to a cheese and charcuterie board. Delicious in lieu of bread rolls, the gourgères make great doughy sides to soups and stews. Eaten on their own when hot and straight from the oven, this fantastic French import has an unbeatable cheesy and buttery flavor.
If you've never made choux pastry, or pâte à choux, there are a few tips that can help you in achieving perfect consistency. First, sift your flour. This helps bring air into it and also makes mixing it in the dough a lot easier. Secondly, don't be afraid of incorporating the flour into the liquids with purpose. The choux will be airy regardless and a vigorous stir will ensure everything is well mixed and the gluten will develop appropriately for the gourgères to hold their shape. When adding the eggs, do it one at a time so it can be mixed in properly. Finally, choux needs heat, so the oven must be heated up with enough time to achieve the recommended temperature. Choux is more commonly used to make cream puffs and eclairs, but many savory baked goods are made using this type of dough.
For classic gourgères, we recommend using Gruyere cheese. Named after a town in Switzerland, this is a cheese that is aged between five to 12 months, producing a cheese that varies in flavor depending on its age. Usually described as creamy and nutty, Gruyere is a favorite of bakers because it adds flavor without taking over the whole dish as stronger cheeses might. In supermarkets, you'll find Swiss and French Gruyere, the difference being the origin because both cheeses are produced under strict supervision of standards that need to be met in order to be considered true Gruyere. Our gourgères achieve a tangy and salty kick thanks to shredded Gruyere and a few tablespoons of Parmesan cheese.
- 1 cup water
- 8 tablespoons butter, cut into half-inch pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour, sifted
- 4 large eggs
- 1 1/2 cups Gruyere cheese, shredded
- 3 tablespoons Parmesan cheese, grated
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon black pepper
Gather the ingredients.
Preheat oven to 375 degrees and line two baking sheets with parchment paper.
In a large saucepan, bring water, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted, and then add flour.
Stir the mixture for 20 to 30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan.
Reduce heat to low-medium heat and cook, stirring, for 90 seconds. Remove from heat and set aside for 5 minutes.
Beat in eggs, one at a time.
Mix in the cheeses and seasonings.
Place heaping teaspoonfuls of dough onto the prepared baking sheets leaving one inch of room between balls. Bake, rotating sheets halfway through, for 25 to 30 minutes. The gougeres are done when they are a deep golden brown and puffed. Serve immediately.