Description
Delight in these classic French Cheese Puffs (Gougères), golden and crispy on the outside with a light, cheesy interior. Made with a choux pastry base enriched with nutmeg and pepper, and loaded with flavorful Gruyère cheese, these puffs are perfect as elegant appetizers or comforting snacks. Easy to bake and irresistibly cheesy, they pair beautifully with soups, stews, or a glass of wine.
Ingredients
Scale
Liquid & Fat
- 1 cup (250ml) water
- 80g / 5.5 tbsp unsalted butter, cut into 1.5 cm (0.5″) cubes
Dry Ingredients
- 1 cup (150g) plain / all-purpose flour
- 3/4 tsp kosher/cooking salt
- Pinch nutmeg (powdered or freshly grated)
- Pinch black pepper
Eggs
- 4 eggs (~60 – 65g / 2oz each)
- 1 egg yolk (for brushing)
Cheese
- 200g / 2 cups Gruyère cheese, freshly shredded
- 50g / 1/2 cup Gruyère cheese, extra for topping, freshly shredded
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 220°C (425°F) or 200°C fan. Lightly grease two baking trays and line them with parchment or baking paper to prevent sticking.
- Boil Water, Butter, and Salt: In a saucepan over medium-high heat, combine water, unsalted butter, and salt. Bring the mixture to a boil until the butter is completely melted and incorporated.
- Add Flour and Seasoning: Remove the pan from heat, add the flour, black pepper, and nutmeg. Stir thoroughly to fully incorporate the flour into the hot liquid.
- Dry the Batter Out: Place the saucepan back on low heat and stir the mixture for 1 minute. This process helps to dry out the dough, resulting in the perfect consistency for cheese puffs.
- Cool Slightly: Remove from heat and let the dough rest for 2 minutes so it’s warm but not hot enough to cook the eggs when added.
- Incorporate Eggs One by One: Add one egg to the dough and mix vigorously until fully incorporated; the mixture may look split at first but will come together smoothly.
- Add Remaining Eggs: Repeat by adding the other three eggs one at a time, mixing well after each addition to achieve a smooth, elastic batter. Using an electric beater can make this easier.
- Fold in Cheese: Stir in 2 cups (200g) of freshly shredded Gruyère cheese until evenly distributed throughout the batter.
- Form Mounds on Baking Trays: Using a tablespoon or small cookie scoop, drop mounds of batter onto the prepared trays. You can make them larger if you prefer puffs perfect for dunking.
- Brush with Egg Yolk and Add Topping Cheese: Lightly brush each mound with the reserved egg yolk for a shiny finish and sprinkle a pinch of the extra Gruyère cheese on top.
- Bake: Place the trays in the preheated oven and bake for 25 minutes until the puffs are puffed up, golden, and crisp.
- Cool Slightly: Let the cheese puffs cool on the trays for 15 minutes; this allows them to become crusty on the outside and dry out slightly on the inside.
- Serve Warm: Enjoy the gougères warm as elegant hors d’oeuvres, finger food for gatherings, or dunk them into soups and stews for a delightful treat.
Notes
- Using freshly shredded Gruyère cheese ensures better melting and flavor compared to pre-shredded varieties.
- Be patient when adding eggs; adding them one at a time allows the dough to absorb properly for the ideal texture.
- Brush with egg yolk to achieve a beautiful golden crust during baking.
- Serve these cheese puffs warm as they are best enjoyed fresh from the oven.
- If you prefer gluten-free, substitute flour accordingly, but the texture may vary.
