Each time I prepare gougères, the whole dish disappears in a few seconds, the children suddenly become very interested in what the adults are eating and grab them one after the other, even if they are not supposed to.
Made with the same, quick and easy to prepare, choux puff, you can prepare both a savory version – gougère cheese puffs – and a sweet version – chouquettes – at the same time. As they both always enjoy great success, I double the proportions of choux puff and make half-half. The quantity made may seem huge at first, but I’ve never had any leftovers!
Gougères are traditionally served as an appetizer, often warm or at least at room temperature. They are offered in some wine tastings in Burgundy as it is known to be a good way to cleanse the palate. Just imagine yourself in the heart of France, in a cool wine cellar, among thousands of wine bottles and oak wine barrels, tasting different wines with the vigneron…
Most likely coming from Burgundy, the first gougères were seen in the 14th century and are traditionally made with gruyere cheese. As I grew up in the Alps, I tend to prefer Beaufort cheese but any hard cheese works. It then depends on your taste, or even on which cheese you have at home. I would however suggest you choose a cheese with some taste and not too much salt, such as Comté cheese.
Preparation time: 20 min
Baking time: 10 to 15 min
Quantity : about 50 cheese puffs
Specific equipment: none (optional piping baq)
To make 700 gr (±25 oz) choux patry
125 ml (±½ cup) milk
125 ml (±½ cup) water
125 gr (±½ cup) butter, diced
a pinch of salt (about 4 grams)
140 gr (±5 oz) all-purpose flour
3 large eggs (about 60 gr each)
120 gr de grated cheese (ideally comté or beaufort, otherwise emmental ou gruyère)
Freshly ground pepper and nutmeg
If needed, refer to the Conversion and Measures article here
First repare the choux pastry, add cheese, pepper and nutmeg, form small balls and bake.
Prepare the choux pastry. You can follow the step by step explanations with pictures here.
- Prepare all ingredients in advance as everything goes very fast.
- Over a medium heat bring the water, milk and butter to a boil. Slowly so that the butter has plenty of time to melt.
- At the first broth, remove from the heat and add all the flour at once. Stir vigorously until you get a homogeneous mixture.
- Place again on your stove and keep on stirring for 1-2 minutes until the dough comes away from the sides of the pan.
- Pour into a bowl. In a separate bowl, beat an egg and stir it into the mixture. Repeat with the 2 remaining eggs.
Preheat the oven to 170°C (340°F).
Grate cheese and save a small quantity for later. Add the grated cheese to the choux pastry and mix.
To make the gougères, place small dollops on a baking sheet covered with greaseproof paper using either a piping bag or a spoon. Make sure you leave enough room between the chouquettes as they will expand during the baking process.
Drop the remaining cheese on top.
Bake 10 minutes at 170°C (340°F), 15 mnutes if the gougères are quite big. At a 5 minute mark, open the oven door for 5 seconds. His will remove the steam from the oven and prevent the gougères from falling flat later on.
Trip : I often doubble quantities and make both gougère cheese puffs and chouquette choux pastry. Quantities may seem huge but I promise I’ve never had any leftovers.