Baking & Pastry > Pastries (Choux) > Choux Pastry Creations > Gougères Recipe (Savory Choux)

Classic Gougères Recipe

Discover the delightful world of gougères, savory cheese puffs made from choux pastry. This classic recipe is perfect as an appetizer, snack, or side dish. Learn how to create light, airy, and flavorful gougères that will impress your guests.

Prep Time
20 minutes
Cook Time
25-30 minutes
Servings
24-30 gougères
Ingredients
  • 1 cup Water
  • 6 tablespoons Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1 cup Grated Gruyère Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • Pinch Nutmeg

Prepare the Dough

In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is completely melted. Once boiling, immediately remove from heat.

Incorporate Flour

Add the flour all at once to the saucepan. Using a wooden spoon or spatula, stir vigorously until a smooth dough forms and pulls away from the sides of the pan. This step is crucial for developing the gluten, which will give the gougères their structure.

Cool the Dough

Transfer the dough to a mixing bowl and let it cool for about 5 minutes. This allows the steam to escape, preventing the eggs from cooking when added.

Add the Eggs

With an electric mixer on medium speed, add the eggs one at a time, beating well after each addition. The dough will initially look curdled, but it will come together into a smooth, glossy batter as you continue to mix. Be sure each egg is fully incorporated before adding the next.

Incorporate Cheese and Seasonings

Stir in the Gruyère cheese, Parmesan cheese, black pepper, and nutmeg until evenly distributed throughout the dough. The dough should be thick and pipeable.

Shape the Gougères

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip or use two spoons. Pipe or drop rounded mounds of dough onto the prepared baking sheet, leaving about 1 inch between each gougère.

Bake the Gougères

Bake for 25-30 minutes, or until the gougères are puffed up, golden brown, and feel hollow when tapped. Do not open the oven door during baking, as this can cause the gougères to deflate.

Cool and Serve

Remove the gougères from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Gougères are best enjoyed on the day they are made.

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FAQ

  • Why did my gougères deflate?

    Deflation can occur if the dough is not cooked properly or if the oven door is opened during baking. Ensure the dough is thick and glossy before piping and avoid opening the oven door until the gougères are golden brown.
  • Can I use different cheeses?

    Yes, you can experiment with different cheeses such as cheddar, Emmental, or Comté. Adjust the amount of salt accordingly depending on the saltiness of the cheese.
  • Can I freeze gougères?

    Yes, you can freeze unbaked gougères. Pipe the dough onto a baking sheet and freeze until solid. Then, transfer the frozen gougères to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.