📝 About This Recipe
Hailing from the heart of Burgundy, these airy, cloud-like pastries are the quintessential French cocktail snack. Crafted from a delicate pâte à choux enriched with savory Gruyère cheese and a hint of nutmeg, they offer a crisp exterior that gives way to a tender, hollow center. Perfectly golden and irresistibly fragrant, they are the gold standard of sophisticated hors d'oeuvres.
🥗 Ingredients
The Choux Pastry Base
- 1/2 cup Whole milk (room temperature)
- 1/2 cup Water (filtered)
- 8 tablespoons Unsalted butter (cut into 1/2-inch cubes)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Granulated sugar (to aid browning)
- 1 cup All-purpose flour (sifted)
- 4 pieces Large eggs (at room temperature)
Flavorings and Finish
- 1 1/4 cups Gruyère cheese (finely grated, divided)
- 1/4 teaspoon Freshly ground black pepper
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/4 teaspoon Dry mustard powder (optional, for depth)
- 1 piece Egg wash (1 egg beaten with 1 teaspoon water)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats.
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2
In a medium heavy-bottomed saucepan, combine the milk, water, cubed butter, salt, and sugar. Place over medium heat.
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3
Bring the mixture to a rolling boil. As soon as it boils and the butter is completely melted, remove the pan from the heat.
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4
Add the sifted flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and no white streaks remain.
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5
Return the saucepan to medium-low heat. Cook, stirring constantly and smashing the dough against the sides of the pan for 2-3 minutes. This 'dries' the dough; look for a thin film forming on the bottom of the pan.
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6
Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on low speed for 1-2 minutes to allow the steam to escape and the dough to cool slightly.
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7
With the mixer on medium-low, add the eggs one at a time. Ensure each egg is fully incorporated before adding the next. The dough may look curdled at first but will come together.
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8
Check the consistency after the 4th egg. The dough should be smooth, shiny, and fall off the paddle in a slow 'V' shape. If it's too stiff, whisk a 5th egg and add it a teaspoon at a time.
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9
Fold in 1 cup of the grated Gruyère, the black pepper, nutmeg, and mustard powder by hand using a spatula.
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10
Transfer the dough to a pastry bag fitted with a large round tip (or snip the corner of a heavy-duty freezer bag). Pipe mounds about 1.5 inches in diameter onto the prepared sheets, spacing them 2 inches apart.
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11
Lightly dip a finger in water and gently press down any 'peaks' on top of the puffs to ensure even browning. Brush the tops lightly with the egg wash.
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12
Sprinkle the remaining 1/4 cup of Gruyère over the tops of the mounds.
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13
Bake for 20-25 minutes, rotating the pans halfway through. Do not open the oven door during the first 15 minutes or they may deflate!
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14
The gougères are done when they are puffed, deep golden brown, and feel light. Use a paring knife to poke a tiny hole in the side of each puff to let steam escape, then bake for 3 more minutes to crisp the insides.
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15
Transfer to a wire rack. Serve warm or at room temperature for the best texture.
💡 Chef's Tips
Use a kitchen scale for the flour if possible; too much flour makes them heavy, while too little makes them collapse. Always grate your own cheese; pre-shredded cheese is coated in starch which prevents the dough from rising properly. If you don't have a piping bag, use two spoons to drop mounds of dough onto the baking sheet for a more rustic look. You can freeze the piped, unbaked dough on the tray, then transfer to a bag; bake directly from frozen, adding 5 minutes to the time. Ensure your eggs are at room temperature to prevent the warm dough from 'shocking' and losing its emulsification.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chablis or a dry Champagne to cut through the richness of the cheese. Serve alongside a charcuterie board featuring prosciutto, cornichons, and Dijon mustard. Split them open and fill with a savory chicken salad or mushroom mousse for a more substantial appetizer. Serve warm as a side to a light French onion soup or a garden salad with vinaigrette. Arrange on a tiered stand for an elegant addition to a brunch spread or cocktail party.