Gougères

Gougères are delightful little French cheese puffs that have a cloud-like texture and a savory flavor that simply dances on your taste buds. These bite-sized wonders are made from a choux pastry base, which is the same dough used in cream puffs and éclairs, but transformed into something savory and cheesy. Picture these golden morsels rising and puffing up beautifully in the oven, creating a soft, airy center, while their outer layer becomes perfectly crisp. Whether served warm as an appetizer or alongside a glass of wine, gougères are sure to impress.

I first discovered gougères during a quaint visit to a local French bakery, where the aroma of freshly baked goods filled the air. I couldn’t resist indulging in a few of these delightful cheese puffs, and since then, they’ve become a staple in my home. Not only are they easy to whip up, but they also cater to both casual gatherings and fancy dinners alike. Everyone will rave about these savory treats, and once you try them, you’ll see just how special they truly are.

How to Make Gougères

1. Preheat the Oven: Start by preheating your oven to 350°F using convection or 375°F for a conventional oven. This ensures the right environment for your gougères to puff up beautifully.

2. Combine Butter and Milk: In a large, heavy-gauge saucepan, add 1 cup of unsalted butter and 2 cups of whole milk. Heat over high heat until the butter melts and the milk reaches a gentle boil. Be mindful not to let it boil over.

3. Add Flour Mixture: Once your milk and butter is bubbling, add the flour mixture (2 cups all-purpose flour, 1 ¼ teaspoons kosher salt, and 1 teaspoon granulated sugar) all at once. Stir vigorously with a wooden spoon until the mixture comes together in a smooth dough.

4. Cook the Dough: Keep cooking on high heat, stirring constantly, until a cohesive dough forms that pulls away from the sides of the pot and leaves a film on the bottom. This should take about 2 minutes.

5. Mix in Eggs: Transfer the warm dough to a stand mixer fitted with a paddle attachment. Beat on medium-high speed to help release steam. Once it stops steaming, add the eggs (5 large eggs) one at a time, mixing thoroughly after each addition. If the dough is still too thick, beat an extra egg and adjust accordingly.

6. Incorporate Cheese: Finally, stir in 2 cups of shredded sharp cheddar cheese until evenly distributed throughout the dough.

7. Prepare to Pipe: Load the dough into a piping bag and tie it shut. Cut the tip around 2 centimeters across, ensuring you can pipe the dough easily.

8. Prepare Baking Sheet: To keep your parchment paper in place, squeeze some choux paste in small dots at the corners and center of your baking sheet before laying the parchment down.

9. Pipe the Rounds: Pipe 2-centimeter rounds onto the parchment, holding the tip about 1 centimeter above the surface. Apply firm, even pressure. Twist your wrist at the top to detach the dough neatly.

10. Egg Wash and Bake: Brush the tops gently with beaten egg and reshape any points with the brush for a uniform look. Bake for about 18 to 20 minutes, rotating the trays halfway through. Larger rounds may need an additional 5 to 7 minutes.

Storing & Reheating
To store, keep your gougères at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them in a sealed container for up to a week. If you want to freeze them, do so in a single layer on a baking sheet before transferring to a freezer bag; they can be stored for up to 3 months. For reheating, pop them back in a preheated oven at 350°F for about 10 minutes. Crunchy on the outside, soft on the inside, losing some crispiness is normal, but reheating helps refresh their texture.

Gougères are such a treat, and there’s something undeniably special about making them at home. They’re an experience of creativity and comfort, allowing you to share a touch of French culinary magic with family and friends. Whether you whip them up for a holiday gathering, a cozy dinner party, or simply for yourself, these cheesy puffs are bound to be a hit. Don’t hesitate to try different cheeses or even spices to make this recipe your own.

Recipe FAQs

Gougères

Recipe Author: Naomi

These Gougères are delightful French cheese puffs that combine the richness of cheddar with a light, airy texture. They’re simple to prepare and perfect for parties or as a savory snack.

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• Prep Time 35 minutes
• Cook Time 20 minutes
• Yield 150 pieces 1x

Ingredients

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• 1 cup unsalted butter cubed
• 2 cups whole milk
• 2 cups all-purpose flour
• 1 ¼ teaspoons kosher salt
• 1 teaspoon granulated sugar
• 5 large eggs
• 2 cups sharp cheddar cheese shredded

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Instructions

1. Preheat your oven to 350°F convection or 375°F conventional. Separate the flour, salt, and sugar into one container and the eggs into another.
2. In a high-sided heavy saucepan, combine the butter and milk. Heat on high until the butter melts and the milk reaches a boil. Avoid boiling the milk too long.
3. Add the flour mixture all at once, stirring with a wooden spoon to combine. Once it thickens, stir vigorously to remove lumps.
4. Continue cooking on high heat, stirring constantly, until a cohesive dough forms, about 2 minutes, pulling away from the sides of the pot.
5. Transfer the dough to a stand mixer with a paddle attachment. Beat on medium-high to release steam.
6. Once the mixture stops steaming, add the eggs one at a time on medium speed, fully beating after each addition. Adjust egg quantity as needed based on the trench test: the channel should close slowly.
7. Mix in the shredded cheddar on medium until evenly combined. Transfer the mixture to piping bags and seal shut.
8. Cut the bottom of the piping bag to create a 2-centimeter opening, removing any excess seam. Squeeze from the middle of the bag for better control.
9. To prepare the baking sheet, squeeze dots of choux paste at the corners and center to stick down the parchment paper.
10. Pipe 2-centimeter rounds while holding the tip about 1 centimeter above the parchment. Twist the wrist to detach the dough neatly. Brush the tops with beaten egg and reshape any points.
11. Bake for 18 to 20 minutes, rotating the trays halfway through. Larger rounds may take 20 to 25 minutes. Gougères are ready when puffed and golden brown.

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Notes

For added flavor, consider mixing in herbs or spices with the cheese.
These can be frozen after baking and reheated directly from the freezer when needed.
Use a scale for precise measurements if possible for best results.

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Nutrition

• Serving Size: 1 Gougère
• Calories: 100
• Sugar: 1g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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