Serve these light little choux pastry bites as-is or split them in half and fill them with chicken, ham, or another filling. You could also pipe a savory filling, such as garlic and herb cream cheese, into them. The pictured gougères were made with Gruyère cheese, which is typical, but other cheeses can be used. Feel free to make them with cheddar cheese or havarti, or omit the nutmeg and add a dash of cayenne pepper.
Gougères originated in France. The pastry is the same pastry used to make èclairs and cream puffs, but savory gougères contain cheese, usually Gruyère or Comtè. Their rich cheese flavor is outstanding.
The recipe will make 2 to 3 dozen gougères. They can be frozen and reheated briefly in a 350 F oven.
PrintBasic Gougères (Choux Pastry Puffs)
Serve these light little choux pastry bites as-is or split them in half and fill them with chicken, ham, or another kind of sandwich filling.
- Prep Time: 15
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 servings 1x
- Category: Appetizers, French Food
- Cuisine: French
Ingredients
- 1/2 cup water
- 1/2 cup whole milk or light cream
- 1/4 teaspoon salt
- 8 tablespoons (4 ounces) salted butter, cut into 8 to 10 smaller pieces
- 1 cup all-purpose flour, 4 1/2 ounces
- 4 large eggs
- 4 ounces Gruyere cheese, shredded (about 1 cup)
- Dash nutmeg
- Dash freshly ground black pepper
Instructions
- Line two baking sheets with parchment paper or silicone baking mats.
- Heat the oven to 400 F.
- In a medium saucepan, combine the water, milk or light cream, salt, and butter. Bring the mixture to a boil over medium-high heat.
- When the mixture is boiling, add the flour and stir it with a wooden spoon until dough leaves the sides of the pan and forms a ball.
- Transfer the dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 to 3 minutes.
- Beat the hot dough on low speed for 1 minute. Quickly (so the egg won’t begin to cook when it hits the hot dough) beat in the first egg, beating until well blended. Continue beating in the remaining eggs, one at a time, and beat well after each addition.
- Add the Gruyere cheese, nutmeg, and ground black pepper; continue to beat until the dough is smooth and well blended.
- Using a food storage bag with a small part of a corner cut out or a pastry bag, pipe the gougere dough onto the prepared baking sheets. Moisten a finger with water and gently smooth the tops, so there are no peaks (if peaks are left, they might scorch in the oven).
- Bake the gougeres in the preheated oven for about 20 minutes, or until they are nicely puffed and golden brown.
