📝 About This Recipe
Hailing from the Burgundy region of France, these elegant gougères are the sophisticated, savory cousin of the cream puff. Crafted from a delicate pâte à choux dough and enriched with nutty Gruyère cheese, they boast a crisp, golden exterior and a light, airy, almost hollow center. These ethereal bites are the quintessential French apéritif, offering a perfect balance of buttery richness and sharp, savory depth.
🥗 Ingredients
The Choux Base
- 1/2 cup Whole milk (cold or 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 (helps with browning)
- 1 cup All-purpose flour (sifted)
The Flavor & Binding
- 4-5 pieces Large eggs (at room temperature)
- 1 1/4 cups Gruyère cheese (finely grated, divided)
- 1/4 teaspoon Dry mustard powder (enhances the cheese flavor)
- 1 pinch Nutmeg (freshly grated)
- 1/8 teaspoon Black pepper (freshly cracked)
The Finish
- 1 piece Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Parmigiano-Reggiano (finely grated for topping)
- 1 tablespoon Fresh chives (minced for garnish)
👨🍳 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
Once boiling, remove the pan from the heat and add the sifted 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 and continue stirring constantly for 2-3 minutes. This 'cooks' the flour and evaporates excess moisture; look for a thin film forming on the bottom of the pan and the dough pulling away into a smooth ball.
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5
Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1-2 minutes to let the steam escape and cool the dough slightly.
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6
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 back together.
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7
Check the consistency after the 4th egg. Lift the paddle; the dough should form a 'V' shape as it falls off slowly. If it's too stiff, whisk the 5th egg and add it a teaspoon at a time until the desired 'V' ribbon is achieved.
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8
Fold in 1 cup of the grated Gruyère, the mustard powder, nutmeg, and black pepper by hand using a spatula.
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9
Transfer the dough to a piping bag fitted with a large round tip (about 1/2 inch). Alternatively, use two spoons to scoop the dough.
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10
Pipe mounds about 1.5 inches in diameter onto the prepared baking sheets, spacing them 2 inches apart to allow for expansion.
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11
Lightly brush the tops of each mound with the egg wash. Use a damp finger to gently press down any 'tails' or peaks left from piping so they don't burn.
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12
Sprinkle the remaining 1/4 cup of Gruyère and the Parmigiano-Reggiano over the tops of the mounds.
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13
Bake for 15 minutes at 400°F, then rotate the pans and reduce the oven temperature to 350°F (175°C). Bake for another 10-15 minutes until they are puffed, deeply golden brown, and feel light for their size.
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14
Turn off the oven, crack the door slightly, and let the gougères sit for 5 minutes. This helps them dry out inside and prevents collapsing.
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15
Remove from the oven, sprinkle with fresh chives, and serve warm immediately.
💡 Chef's Tips
Always use room temperature eggs to ensure the dough emulsifies correctly without cooling down too fast. Avoid opening the oven door during the first 15 minutes of baking, as the rush of cool air can cause the delicate puffs to deflate. For the best texture, grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which can make the dough heavy. If you want to make them ahead of time, you can pipe the dough onto sheets and freeze them; bake directly from frozen, adding 3-5 minutes to the cooking time. To ensure a hollow center, use a toothpick to poke a small hole in the side of each puff immediately after taking them out of the oven to let steam escape.
🍽️ Serving Suggestions
Serve alongside a crisp, chilled glass of Chablis or Champagne for a classic Burgundian experience. Pair with a charcuterie board featuring prosciutto, cornichons, and stone-ground mustard. Use them as 'sliders' by splitting them open and filling with a light chicken salad or herbed goat cheese. Serve as an elegant side dish to a creamy Roasted Garlic and Cauliflower soup. Enjoy warm with a dollop of fig jam for a delightful sweet-and-savory contrast.