|Nutritional Guidelines (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.|
Gougeres are delicate, miniature cheese puffs. They are a popular addition to Bastille Day celebrations and brilliant eaten with a Pastis aperitif.
- 1 cup water
- 8 tablespoons butter (cut into ½-inch pieces)
- 1/2 teaspoon salt
- 1 cup flour (all-purpose)
- 4 large eggs
- 1 1/2 cups cheese (Gruyere, shredded)
- 3 tablespoons cheese (Parmesan, grated)
- 1/8 teaspoon nutmeg (freshly grated)
- 1/4 teaspoon black pepper
Preheat oven to 375 degrees and line 2 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, along with cheeses and seasonings.
Place heaping teaspoonfuls onto prepared baking sheets 1 inch apart. 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.