Gougères
Light, airy French cheese puffs made with Gruyère - the perfect champagne companion
Ingredients
- 0.5 cupwater
- 0.5 cupwhole milk
- 8 tbspunsalted butter(cut into pieces)
- 1 tspkosher salt
- 0.25 tspblack pepper
- 1 cupall-purpose flour
- 4 largeeggs
- 1.5 cupsGruyère cheese(finely shredded, divided)
- 0.25 tspnutmeg(freshly grated)
📝 Make Ahead
Unbaked gougères can be frozen on sheet, then stored in bag up to 1 month. Bake from frozen, adding 5 minutes. Baked gougères are best fresh but can be recrisped at 350°F for 5 minutes.
Instructions
- Preheat oven to 400°F and line baking sheets with parchment
- Combine water, milk, butter, salt, and pepper in saucepan over medium heat
- Bring to boil, ensuring butter is completely melted
- Remove from heat and add flour all at once, stirring vigorously
- Return to medium heat and stir until dough forms ball and pulls away from sides, about 2 minutes
- Transfer to mixer bowl and beat on medium 1 minute to cool slightly
- Add eggs one at a time, beating well after each until smooth
- Stir in 1 cup Gruyère and nutmeg
- Pipe or spoon 1-inch mounds onto prepared sheets, 2 inches apart
- Top each with pinch of remaining cheese
- Bake 20-25 minutes until puffed and deep golden - do not open oven door
- Serve warm
💡 Pro Tips
The dough should be smooth and pull away from the pan cleanly. Add eggs one at a time - the dough will look curdled at first but will come together. Don't open the oven during baking or they'll deflate. Gruyère is traditional; Comté or aged Cheddar also work well.
📜 History
Gougères originated in Burgundy, France, where they've been served with wine tastings since the 17th century. The choux pastry puff flavored with Gruyère has become the quintessential champagne accompaniment at elegant gatherings worldwide.