Baking & Pastry > Pastries (Choux) > Basic Choux Pastry > Making Choux Pastry Dough

Savory Choux Pastry Gougères

Elevate your choux pastry game with these cheesy gougères, perfect as appetizers or a savory snack.

Prep Time
20 minutes
Cook Time
25-30 minutes
Servings
About 24 gougères
Ingredients
  • 1 cup Water
  • 1/2 cup (1 stick) Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1/4 teaspoon Salt
  • 1 cup Gruyère Cheese, grated
  • 1/4 teaspoon Black Pepper

Preparing the Base

In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, ensuring the butter is completely melted. The even melting of butter is critical to the consistency of the dough.

Adding the Flour

Remove the saucepan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Proper gluten development at this stage is key.

Cooking the Dough

Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 1-2 minutes. This step helps to dry the dough slightly, essential for a light and airy texture. A thin film forming on the pan bottom indicates readiness.

Adding Eggs and Cheese

Transfer the dough to a mixing bowl. Let it cool for a few minutes until warm but not hot. Add the eggs one at a time, mixing well after each addition until fully incorporated and smooth. Then, fold in the grated Gruyère cheese and black pepper. Ensure the cheese is evenly distributed throughout the dough.

Piping and Baking

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip, or use two spoons. Pipe small mounds of dough onto the prepared baking sheet, spacing them about 1 inch apart. Bake for 20-25 minutes, or until golden brown and puffed up. Avoid opening the oven during baking to prevent collapse.

Cooling and Serving

Once baked, remove from the oven and let the gougères cool slightly on the baking sheet before transferring them to a wire rack. Serve warm for the best flavor and texture. Gougères are best enjoyed fresh.

← Savory Cheese Profiteroles with Herb Cream Cheese Filling Spicy Chorizo and Manchego Gougères →

FAQ

  • Can I use different types of cheese?

    Yes, you can substitute Gruyère with other hard cheeses like cheddar, Parmesan, or Emmental. Experiment with different flavors to find your favorite.
  • Why did my gougères deflate after baking?

    This usually happens if the dough was not cooked enough or if the oven temperature was not high enough. Ensure the dough is properly dried on the stovetop and the oven is preheated correctly.
  • How can I make the gougères ahead of time?

    You can prepare the choux pastry dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature slightly before piping and baking. You can also bake the gougères ahead of time and reheat them in a warm oven before serving.