Uploaded April 2021 | Updated September 2026, 8 hours ago
Those who have made cream puffs will recognize these as close cousins. Because gougères usually contain bits of stuff, they are not often piped. If the batch is large then a plain nozzle or cut corner of a plastic bag will work to pipe them out probably faster than scooped with spoons. That said, spoons work fine.
The technique is essentially to make pâte à choux, and then add cheese and possibly some other garnish to it. The basic cheese to use is something fairly hard like Parmesan, Grana Padano, or Reggiano. We are actually making cheese gougères in this recipe, so we also add more cheese, in larger chunks, with a more distinctive flavor. The traditional cheeses would be Gruyère or Compté; we use a blue cheese. I have also seen recipes which put (lightly-fried) okra into the batter. I am sure that lightly-toasted nuts or sautéed mushrooms would also be excellent.
Be ready to eat these right away. Unlike with profiteroles, which are often pierced and allowed to dry completely, these do not become hollow enough for that to work. Instead let them cool briefly on the baking sheet in order to set, and then slide them off onto a serving plate. They are good cold but probably not much good leftover.
Makes enough for 6-8 gougères.
Equipment:
• medium saucepan, large enough to use a whisk in
• whisk, or fork
• two similarly-sized table spoons (large eating spoons)
• baking sheet, lined with parchment or silicone baking sheet
Ingredients:
3/4 cup water
1/4 cup butter half a stick
3/4 tsp salt
3/4 cup AP flour
3 ea eggs
1/2 cup blue cheese crumbled; traditionally Gruyère
1/4 cup Parmesan grated
3/4 tsp black pepper
Procedure:
1. Preheat the oven to 400F.
2. Measure and prepare all ingredients in advance. Once the action starts, it goes very quickly.
3. In the saucepan, bring the water to a simmer with the butter and the salt.
4. Once the butter is melted and water is bubbling, sprinkle the flour over the surface, and then beat with the whisk to form a smooth paste.
5. Remove from heat and beat 2 min to reduce temperature.
6. Beat in the eggs.
7. Add the cheese, any other garnish, and the black pepper.
8. Spoon into 6 or 8 tall piles evenly spaced on the baking sheet.
9. Optionally sprinkle the tops with more grated cheese or decorative salt.
10. Bake for 30 minutes. Do not turn unless absolutely necessary.
Music: bensound.com/royalty-free-music
Those who have made cream puffs will recognize these as close cousins. Because gougères usually contain bits of stuff, they are not often piped. If the batch is large then a plain nozzle or cut corner of a plastic bag will work to pipe them out probably faster than scooped with spoons. That said, spoons work fine.
The technique is essentially to make pâte à choux, and then add cheese and possibly some other garnish to it. The basic cheese to use is something fairly hard like Parmesan, Grana Padano, or Reggiano. We are actually making cheese gougères in this recipe, so we also add more cheese, in larger chunks, with a more distinctive flavor. The traditional cheeses would be Gruyère or Compté; we use a blue cheese. I have also seen recipes which put (lightly-fried) okra into the batter. I am sure that lightly-toasted nuts or sautéed mushrooms would also be excellent.
Be ready to eat these right away. Unlike with profiteroles, which are often pierced and allowed to dry completely, these do not become hollow enough for that to work. Instead let them cool briefly on the baking sheet in order to set, and then slide them off onto a serving plate. They are good cold but probably not much good leftover.
Makes enough for 6-8 gougères.
Equipment:
• medium saucepan, large enough to use a whisk in
• whisk, or fork
• two similarly-sized table spoons (large eating spoons)
• baking sheet, lined with parchment or silicone baking sheet
Ingredients:
3/4 cup water
1/4 cup butter half a stick
3/4 tsp salt
3/4 cup AP flour
3 ea eggs
1/2 cup blue cheese crumbled; traditionally Gruyère
1/4 cup Parmesan grated
3/4 tsp black pepper
Procedure:
1. Preheat the oven to 400F.
2. Measure and prepare all ingredients in advance. Once the action starts, it goes very quickly.
3. In the saucepan, bring the water to a simmer with the butter and the salt.
4. Once the butter is melted and water is bubbling, sprinkle the flour over the surface, and then beat with the whisk to form a smooth paste.
5. Remove from heat and beat 2 min to reduce temperature.
6. Beat in the eggs.
7. Add the cheese, any other garnish, and the black pepper.
8. Spoon into 6 or 8 tall piles evenly spaced on the baking sheet.
9. Optionally sprinkle the tops with more grated cheese or decorative salt.
10. Bake for 30 minutes. Do not turn unless absolutely necessary.
Music: bensound.com/royalty-free-music
