French Cheese Puffs (Gougères)

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WHAT'S SPECIAL
Gougères have been enjoyed in French cuisine for centuries and are a popular appetizer or snack. Crafted from a light choux pastry infused with Gruyère cheese, these golden orbs of delight boast a crisp exterior and a tender, airy interior, making them a delightful culinary indulgence for any occasion.

French Cheese Puffs (Gougères)

Let yourself be tempted by this delicious Gougères recipe. These airy and flavorful cheese puffs, originally from the Burgundy region of France, are a beloved culinary treasure, known for their delicate texture and rich flavor. Gougères are perfect for a simple aperitif or dinner, as a snack or starter.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine French
Servings 20 gougères (depending on the size)

Equipment

  • medium saucepan
  • Wooden spoon or spatula
  • Piping bag (or two spoons for shaping)
  • baking sheet
  • Parchment paper or silicone baking mat

Ingredients
  

  • ½ cup milk 125 ml
  • ½ cup water 125 ml
  • ½ cup butter (75 g)
  • 1 cup all-purpose flour (150 g)
  • 1 tsp salt
  • 4 eggs
  • 1 egg yolk
  • 1 ½ cups gruyère cheese (150 g - or other similar cheese such as Emmental or Comté) -grated
  • black pepper (to taste)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper or silicone baking mats.
  • In a medium saucepan, combine the water, milk, butter (cut into small pieces), and salt. Heat over medium heat until the butter is melted and the mixture comes to a boil.
  • Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth ball of dough and pulls away from the sides of the pan, about 1-2 minutes.
  • Remove the saucepan from the heat and let the dough cool slightly, about 5 minutes.
  • Add the eggs to the dough, one at a time, beating well after each addition until fully incorporated. The dough should be smooth, shiny, and thick.
  • Stir in the grated Gruyère cheese, and black pepper until evenly distributed throughout the dough.
  • Transfer the dough to a piping bag fitted with a large round tip (or use two spoons for shaping). Pipe small mounds of dough onto the prepared baking sheets, leaving space between each Gougère for expansion.
  • Bake in the preheated oven for 25-30 minutes, or until the Gougères are puffed, golden brown, and crispy on the outside.
  • Remove from the oven and let the Gougères cool slightly on the baking sheets before serving.

Notes

  • For best results, use freshly grated Gruyère cheese.
  • Make sure to pipe the dough into evenly sized mounds to ensure even baking.
  • You can customize the flavor of your Gougères by adding different herbs or spices to the dough, such as garlic powder, paprika, or cayenne pepper.
  • Gougères are best served warm.
  • Gougères are best served fresh and warm, but leftovers can be stored in the refrigerator in an airtight container (3 days) and then reheated in a warm oven to restore their crispness. You can also freeze them and reheat them in a warm oven.
Keyword Choux Pastry, Gougères, Mini bites

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