Description
French Cheese Puffs, also known as Gougeres, are light, airy, and cheesy pastries perfect as appetizers or snacks. Made from a choux pastry dough enriched with Gruyère cheese, these golden puffs offer a delightful combination of a crisp exterior and a soft, flavorful inside. Ideal for serving warm at gatherings or alongside soups, they bring French elegance and a burst of cheesy goodness to any table.
Ingredients
Scale
Liquids and Fats
- 1 cup (250ml) water
- 80g / 5.5 tbsp unsalted butter, cut into 1.5 cm / 0.5″ cubes
- 4 eggs (~60 – 65g / 2oz each)
- 1 egg yolk (for brushing)
Dry Ingredients & Seasonings
- 1 cup (150g) plain / all-purpose flour
- 3/4 tsp kosher/cooking salt
- Pinch of nutmeg (powdered or freshly grated)
- Pinch of black pepper
Cheese
- 200g / 2 cups Gruyère cheese, freshly shredded
- 50g / 1/2 cup Gruyère cheese, extra, freshly shredded (for topping)
Instructions
- Preheat and Prepare Trays: Preheat your oven to 220°C / 425°F (200°C fan). Lightly grease two baking trays and line them with parchment or baking paper to prevent sticking.
- Boil Butter and Water: In a saucepan, combine the water, unsalted butter, and salt over medium-high heat. Bring the mixture to a vigorous boil until the butter has fully melted.
- Add Flour and Spices: Remove the saucepan from heat. Immediately add the flour, salt, black pepper, and nutmeg. Stir vigorously to combine until the mixture comes together into a dough.
- Dry Out Dough: Return the saucepan to low heat. Stir the dough continuously for about 1 minute to evaporate excess moisture, ensuring the dough firms up without burning.
- Rest the Dough: Remove from heat and let the dough sit for 2 minutes. This allows it to cool slightly and prepares for the addition of eggs.
- Incorporate Eggs: Add one egg to the dough. Mix vigorously until fully incorporated; the batter might appear to split at first but will come together.
- Add Remaining Eggs: Add the remaining three eggs one at a time, mixing thoroughly after each addition. This step requires effort or an electric beater to achieve a smooth, creamy batter.
- Add Cheese: Fold in 2 cups (200g) of freshly shredded Gruyère cheese to the batter, ensuring an even distribution throughout.
- Shape Puffs: Use a tablespoon or small cookie scoop to drop heaping mounds of batter onto the prepared trays, spacing them evenly. You can make them larger if desired for easier dunking.
- Brush with Egg Yolk and Add Topping Cheese: Lightly brush the tops of each mound with the reserved egg yolk. Sprinkle with the extra 1/2 cup (50g) of Gruyère cheese for a cheesy crust.
- Bake: Place trays in the preheated oven and bake for 25 minutes until the puffs are golden brown and have risen well.
- Cool: Remove from the oven and allow the gougeres to cool on the tray for 15 minutes. This cooling helps them become crusty outside while the inside dries out slightly.
- Serve Warm: Serve the cheese puffs warm as pre-dinner nibbles, finger food at gatherings, or as a delicious accompaniment to soups and stews.
Notes
- Ensure the flour is added off heat to prevent premature cooking of eggs when added later.
- The dough will appear to split when adding eggs at first but will come together with continued mixing.
- Using freshly shredded Gruyère cheese is recommended for better melt and flavor.
- Letting the puffs cool briefly after baking improves texture by making them crispy outside and light inside.
- Gougeres can be made larger for easier dunking in soups or stews.
