Gougères (French Cheese Puffs)
A recipe for Gougères (French Cheese Puffs)! These little cheese-packed bites are baked until golden with a light and airy texture.
Servings 4 Servings
Ingredients
- 1 cup (240 milliliters) water
- 8 tablespoons (113 grams) unsalted butter
- Pinch salt
- Pinch freshly ground black pepper
- 1 cup (125 grams) all-purpose flour
- 4 large eggs
- 3 ounces (85 grams, about 1 cup) grated Gruyère or Comté cheese reserve a couple of tablespoons for topping
Instructions
- Preheat oven to 400˚F (200˚C).
- In a saucepan, bring to a boil the water, butter, salt, and pepper.
- When the butter is melted and the water boils, remove from heat and put the flour in all at once, stirring vigorously.
- Return to medium heat and stir until dough detaches itself from sides of pot. Set aside to cool until lukewarm.
- Add the eggs, one at a time, while continuing to stir to achieve a smooth paste.
- Stir in cheese, reserving a small amount for topping.
- Line a large baking sheet, or two, with parchment paper.
- Divide dough into small balls, the size of a ping-pong ball, and place 1 1/2 inches (4 centimeters) apart. (I like to pipe the dough onto the baking sheets using a pastry bag.)
- Sprinkle tops with remaining cheese. (Or you can opt to cut thin strips of cheese and place one or two on top.)
- Bake 25-30 minutes until gougères are puffed high, and golden. Serve.