I have wanted to try making gougères for what is starting to seem like forever. As they are dangerous items to have around, I needed a crowd to share them with! When we were asked to bring an appetizer to a friend’s birthday party, I finally had my chance.
Of course, the next issue was selecting a version to try. There was a cheese-topped choux pastry from Food and Wine, a version incorporating milk and less cheese from Ina Garten, or this super-cheesy version adapted from Bon Appetit, contributed by Mimi Thorisson. My description reveals how my final decision was made. 😉
Elegant and addictive.
Yield: about 50-60 cheese puffs
- 6 tablespoons (¾ stick) unsalted butter, cut into pieces
- ¾ teaspoon kosher salt
- pinch of freshly grated nutmeg
- 1¼ cups all-purpose flour
- 4 large eggs
- 6 ounces (about 1½ cups) grated Comté cheese or Gruyère
- ½ teaspoon freshly ground black pepper
- 1 large egg yolk
- Preheat oven to 400°, preferably on convection.
- Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted.
- Remove from heat, add flour, and stir to combine.
- Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes.
- Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer.
- Remove pan from heat and let dough cool slightly, about 2 minutes.
- Mix in whole eggs one at a time, incorporating fully between additions.
- Mix in cheese and pepper.
- Scrape dough into a piping bag fitted with a ½” round tip (#1A) (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 to 3 parchment-lined baking sheets, as needed.
- Whisk egg yolk and 1 tsp water in a small bowl; brush rounds with egg wash.
- Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
Note: Dough can be made 4 hours ahead. Cover and chill.
Make Ahead: Gougères can be baked 2 hours ahead and kept at room temperature; reheat before serving. Alternatively, the baked choux can be refrigerated in an airtight container for up to 3 days; recrisp in a 325° oven for 10 minutes.
One Year Ago:
Two Years Ago:
Three Years Ago:
- Cranberry Margarita
- Buckwheat Crepes with Mix & Match Creamy Mushroom, Caramelized Sweet Onion, Sautéed Greens, & Citrus Shrimp Fillings
- My Dad’s Breakfast Crepes
Four Years Ago:
They look wonderful Josette and am saving your recipe. It’s been years since I’ve made choux dough and there are so many uses both sweet and savory. I love gougeres!!
This was a wonderful version- beautiful dough. I need to make a sweet version now! 🙂
They were delicious! Thank you for helping make Dad’s birthday a success!
Next time I’ll wear my sparkly pants too! 😉
Sounds so yumm! And Ina’s recipe can’t go wrong 🙂
I almost chose Ina’s recipe…. but this version had more CHEESE! 😉
This looks perfect for a party. Especially since the dough can be made ahead of time.
I did make them ahead of time & used the recrisp method. Perfect!
OK Josette, you are now officially invited to our Super Bowl party. I expect you to arrive with these in hand, thank you very much. 😉
They would be great for a Super Bowl fiesta. I wish I could go to your party! 🙂
They look perfect! I think they’d disappear in seconds if my boy was around!!
Thank you, Elaine. 🙂 They were gone pretty quickly!
I’m not surprised! Too easy to eat 😉
These look wonderfully moreish Josette. I would have great difficulty stopping at 5 🙂 That pastry turned out beautiful!
Thank you so much, Loretta. I knew that I had to make them to share! 😉
I don’t think mine have ever looked so perfect! I always hated that I couldn’t make these for cocktail parties I catered – these and just about anything in puff pastry. Just doesn’t do well sitting around.
Thanks, Mimi. 🙂 It’s true- they really are the absolute best warm from the oven. Still pretty tasty at room temperature though!
These gougères sound delicious! Well done:)
Thank you so much. 🙂 They are truly addictive!
Pingback: Gougères | homethoughtsfromabroad626