📝 About This Recipe
Hailing from the heart of Burgundy, these elegant gougères are the pinnacle of French savory pastry. Crafted from a delicate pâte à choux, they boast a crisp, golden exterior that gives way to a light, airy, and impossibly cheesy center. Infused with sharp Gruyère and a hint of nutmeg, they are the perfect sophisticated snack to elevate any gathering.
🥗 Ingredients
The Choux Pastry Base
- 1/2 cup Whole milk (full fat preferred)
- 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 help with browning)
- 1 cup All-purpose flour (sifted)
- 4-5 pieces Large eggs (at room temperature)
The Flavorings
- 1 1/2 cups Gruyère cheese (finely grated, plus extra for topping)
- 1/4 teaspoon Dry mustard powder (adds depth to the cheese flavor)
- 1/4 teaspoon Freshly ground black pepper
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 tablespoon Chives (finely minced)
👨🍳 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. Bring to a rolling boil over medium-high heat.
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3
As soon as the mixture boils, remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the flour is completely incorporated.
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4
Return the saucepan to medium heat. Cook the dough, stirring constantly for 2 minutes, to dry it out. The dough should pull away from the sides and leave a thin film on the bottom of the pan.
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5
Transfer the dough to a stand mixer fitted with the paddle attachment (or a large bowl). Beat on low speed for 1-2 minutes to let the steam escape and cool the dough slightly.
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6
Add the first 4 eggs one at a time, beating thoroughly after each addition until the egg is fully absorbed and the dough is smooth.
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7
Check the consistency: the dough should be shiny and fall off the paddle slowly in a 'V' shape. If it’s too stiff, whisk the 5th egg and add it a teaspoon at a time until the right texture is achieved.
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8
Fold in 1 1/4 cups of the grated Gruyère, the mustard powder, black pepper, nutmeg, and chives until evenly distributed.
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9
Transfer the dough to a pastry bag fitted with a large round tip (or use two spoons). Pipe rounds about 1.5 inches in diameter onto the prepared baking sheets, spacing them 2 inches apart.
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10
With a damp fingertip, gently press down any peaks on top of the dough rounds to ensure they bake evenly.
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11
Sprinkle the remaining 1/4 cup of Gruyère over the tops of the piped rounds.
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12
Bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes until they are puffed, deeply golden, and firm to the touch.
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13
Remove from the oven and immediately prick the side of each puff with a toothpick to let the internal steam escape; this prevents them from becoming soggy.
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14
Transfer to a wire rack and serve warm, or at room temperature.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which affects the dough's rise. If the dough is too runny, you cannot fix it—add eggs slowly and stop when the dough reaches a 'silky' sheen. For the ultimate rise, avoid opening the oven door during the first 15 minutes of baking. You can freeze the piped unbaked dough rounds on a tray, then bag them; bake from frozen for an extra 5 minutes for fresh snacks anytime. Ensure your eggs are at room temperature to prevent the butter in the dough from curdling.
🍽️ Serving Suggestions
Serve warm alongside a chilled glass of Chablis or a crisp Champagne. Pair with a charcuterie board featuring prosciutto, cornichons, and Dijon mustard. Serve as a sophisticated 'bread basket' replacement with a hearty beef stew or Coq au Vin. Split them open and fill with a dollop of chicken salad or herbed goat cheese for a heavier appetizer. Enjoy as a mid-afternoon snack with a simple green salad dressed in a sharp vinaigrette.