Description
French Cheese Puffs, or Gougères, are light, airy savory pastries made from choux pastry mixed with Gruyère cheese. Crispy on the outside and soft on the inside, these cheese puffs are perfect as elegant appetizers, party snacks, or accompaniments to soups and stews. This classic French recipe uses a simple dough cooked on the stovetop before baking, resulting in irresistibly cheesy and flavorful bites.
Ingredients
Scale
Liquid and Fats
- 1 cup (250ml) water
- 80g / 5.5 tbsp unsalted butter, cut into 1.5 cm / 0.5″ cubes
Dry Ingredients
- 1 cup (150g) plain / all-purpose flour
- 3/4 tsp kosher or cooking salt
- Pinch nutmeg, powdered or freshly grated
- Pinch black pepper
Eggs
- 4 large eggs (~60 – 65g / 2oz each)
- 1 egg yolk (for brushing)
Cheese
- 200g / 2 cups Gruyère cheese, freshly shredded
- 50g / 1/2 cup Gruyère cheese, extra for topping, freshly shredded
Instructions
- Preheat and prepare trays: Preheat your oven to 220°C / 425°F (200°C fan). Lightly grease two baking trays and line them with parchment paper to prevent sticking.
- Boil water and butter: In a saucepan over medium-high heat, combine the water, cubed butter, and salt. Bring to a rolling boil until the butter is completely melted.
- Add flour and spices: Remove the pan from heat, then quickly add the flour, pepper, and nutmeg. Stir vigorously until the mixture is fully incorporated into a smooth dough.
- Dry the dough: Return the pan to low heat and stir the dough continuously for about 1 minute. This step helps dry out the dough, giving it the right texture for puffing in the oven.
- Cool the dough slightly: Take the pan off the heat and let the dough rest for 2 minutes to cool slightly.
- Add eggs one at a time: Add one egg to the dough, mixing vigorously until fully incorporated. The batter may look separated initially but will come together. Repeat by adding the remaining three eggs one at a time, mixing well after each addition. This step requires some arm strength or an electric mixer.
- Incorporate cheese: Fold in 2 cups (200g) of freshly shredded Gruyère cheese thoroughly into the batter.
- Portion onto trays: Drop tablespoon-sized mounds of batter onto the prepared trays. Use a small cookie scoop for uniform sizes or a tablespoon and a teaspoon to shape each puff. You can make larger puffs if desired for dunking.
- Brush with egg yolk and top: Brush the tops of each puff with the reserved egg yolk, then sprinkle a pinch of the extra shredded Gruyère cheese on top for a beautiful golden finish.
- Bake: Bake in the preheated oven for 25 minutes until the cheese puffs are puffed up, golden, and crisp on the outside.
- Cool: Remove from oven and let the gougères cool for 15 minutes. This allows the exterior to become crusty while drying the inside slightly for perfect texture.
- Serve: Serve warm as elegant pre-dinner nibbles, finger foods at gatherings, or paired with soups and stews for dipping.
Notes
- Use freshly grated Gruyère cheese for best flavor and melting properties.
- Make sure to dry the dough well on low heat before adding eggs to ensure proper puffing during baking.
- The batter may look separated when adding eggs; keep mixing and it will come together smoothly.
- Gougères are best eaten the same day but can be reheated in the oven to restore crispness.
- Feel free to experiment with different cheeses like Comté or Emmental for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: Gougères, French Cheese Puffs, Gruyère Cheese Recipe, Choux Pastry, Appetizers, Party Snacks, Savory Pastry
