Gougere Cheese Puffs
Servings: 30 cheese puffs
Pâte à choux choux pastry with grated cheese, ideal to grab at apéro French beloved appetizer.
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Ingredients
To make 700 gr (±25 oz) choux patry
- 125 ml milk (±½ cup)
- 125 ml water (±½ cup)
- 100 gr butter diced (±½ cup)
- 1 pinch salt about 4 grams
- 150 gr flour ideally all-purpose flour (±5 oz)
- 4 eggs medium of 50 gr each (or 3 large)
- 100 gr cheese grated cheese ideally comté or beaufort, otherwise emmental ou gruyère
- pepper freshly grounded
- nutmeg freshly grounded
- 1 egg to glaze
Instructions
Prepare choux pastry
- Prepare the choux pastry. You can follow the step by step explanations with pictures here.
- Prepare all ingredients in advance as everything goes very fast.
- Over a medium heat bring the water, milk and butter to a boil. Slowly so that the butter has plenty of time to melt.
- At the first broth, remove from the heat and add all the flour at once. Stir vigorously until you get a homogeneous mixture.
- Place again on your stove and keep on stirring for 1-2 minutes until the dough comes away from the sides of the pan.
- Pour into a bowl. In a separate bowl, beat an egg and stir it into the mixture. Repeat with the 3 other eggs.
Bake
- Preheat the oven to 180°C (350°F).
- Grate cheese and save a small quantity for later. Add the grated cheese to the choux pastry and mix.
- To make the gougères, place small dollops on a baking sheet covered with greaseproof paper using either a piping bag or a spoon. Make sure you leave enough room between the chouquettes as they will expand during the baking process.
- Glaze with the remaining egg, beaten.
- Drop the remaining cheese on top.
- Bake 10 minutes at 180°C (350°F), 15 mnutes if the gougères are quite big. At a 5 minute mark, open the oven door for 5 seconds. This will remove the steam from the oven and prevent the gougères from falling flat later on.
Notes
Tip: I often doubble quantities and make both gougère cheese puffs and chouquette choux pastry. Quantities may seem huge but I promise I’ve never had any leftovers.
The main steps: First prepare the choux pastry, add cheese, pepper and nutmeg, form small balls and bake.