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Light and airy French cheese puffs made from a choux pastry dough mixed with melted cheese, perfect as a snack or appetizer.

Ingredients

Scale
  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup grated Gruyère, cheddar, or preferred melting cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: a pinch of nutmeg or a sprinkle of fresh herbs like thyme or chives

Instructions

  1. Preheat oven to 200°C (about 400°F). Line a baking sheet with parchment paper.
  2. In a medium saucepan, melt the butter with water and salt over medium heat until butter is fully melted and mixture is just bubbling gently on the edges, not boiling.
  3. Add all the flour at once and stir quickly with a wooden spoon. Continue stirring for about 1 minute until the dough forms a smooth ball pulling away from the sides of the pan.
  4. Remove from heat and let the dough cool for 2 to 3 minutes to avoid scrambling the eggs when added.
  5. Add eggs one at a time, stirring continuously after each addition. The dough should become shiny and sticky.
  6. Mix most of the grated cheese into the dough, reserving a small handful for sprinkling on top.
  7. Drop spoonfuls (about 1 tablespoon each) of dough onto the lined baking sheet, leaving space between each. Sprinkle the reserved cheese on top.
  8. Bake in the preheated oven for 20 to 25 minutes until puffed, golden brown, and light to the touch. Avoid opening the oven door early to prevent deflating.
  9. Let gougères cool slightly and serve warm for best melty cheese texture.

Notes

Ensure dough is cooked in saucepan until it forms a smooth ball; this is crucial for proper puffing., Allow dough to cool slightly before adding eggs to prevent scrambling., If dough is too thick or stiff, add a small splash of milk to loosen it., Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in a 175°C (350°F) oven for 5-7 minutes., Gougères freeze well; thaw overnight in the fridge and reheat in the oven before serving., Variations include using different cheeses (Parmesan, Comté, Emmental, mozzarella, pepper jack) or adding herbs and spices (thyme, rosemary, chives, crushed red pepper flakes, cayenne)., To make ahead, prepare dough and store covered in fridge before shaping and baking. Unbaked shaped gougères can be frozen and baked straight from freezer with slightly increased baking time.

Nutrition

Find it online: https://cozyovenkitchen.com/gougeres/