📝 About This Recipe
Hailing from the heart of Burgundy, these airy, savory choux pastry puffs are a masterclass in French elegance. Each bite delivers a crisp, golden exterior that yields to a tender, hollow center infused with the nutty richness of aged Gruyère and a hint of piquant spice. They are the quintessential 'apéritif' snack, designed to melt in your mouth while perfectly complementing a chilled glass of wine.
🥗 Ingredients
The Pâte à Choux Base
- 1/2 cup Water (filtered)
- 1/2 cup Whole Milk (provides a richer color and softer crumb)
- 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)
- 4-5 pieces Large Eggs (at room temperature)
The Flavorings & Finish
- 1 1/2 cups Gruyère Cheese (finely grated, plus extra for topping)
- 1/4 teaspoon Dry Mustard Powder (enhances the cheese flavor)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 pinch Cayenne Pepper (for a subtle back-heat)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 piece Egg Wash (1 egg beaten with 1 teaspoon water)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats. Position your oven racks in the upper and lower thirds of the oven.
-
2
In a medium heavy-bottomed saucepan, combine the water, milk, cubed butter, salt, and sugar. Place over medium heat and bring to a full boil, ensuring the butter is completely melted.
-
3
Once boiling, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and no white streaks remain.
-
4
Return the saucepan to medium heat. Cook the dough (the 'panade') for 2-3 minutes, stirring constantly and smashing the dough against the sides of the pan. This evaporates excess moisture. Stop when a thin film forms on the bottom of the pan and the dough pulls away into a smooth ball.
-
5
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Let it cool for 2-3 minutes, mixing on low speed to allow steam to escape so you don't scramble the eggs.
-
6
With the mixer on medium speed, add the eggs one at a time. Ensure each egg is fully incorporated before adding the next. After the 4th egg, check the consistency: the dough should be smooth, shiny, and fall off the paddle in a slow, 'V' shaped ribbon. If it's too stiff, whisk the 5th egg and add it a teaspoon at a time until the desired texture is reached.
-
7
Fold in 1 1/4 cups of the grated Gruyère, the dry mustard, nutmeg, cayenne, and black pepper by hand using a spatula until evenly distributed.
-
8
Transfer the warm dough to a piping bag fitted with a large round tip (about 1/2 inch). Alternatively, you can use two spoons to scoop the dough.
-
9
Pipe mounds about 1.5 inches in diameter and 1 inch high onto the prepared baking sheets, spacing them 2 inches apart to allow for expansion.
-
10
Lightly brush the tops of each mound with the egg wash. Use a damp finger to gently flatten any pointy 'tails' left from piping to prevent burning.
-
11
Sprinkle the remaining 1/4 cup of Gruyère over the tops of the puffs for a crusty, cheesy finish.
-
12
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 the gougères are deeply golden brown and feel light and hollow when picked up.
-
13
Using a small paring knife or a toothpick, poke a tiny hole in the side of each puff immediately after removing them from the oven. This allows steam to escape and prevents them from becoming soggy.
-
14
Serve warm for the best texture, though they are also delicious at room temperature.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in starch which prevents proper melting and emulsification in the dough. Don't open the oven door during the first 15 minutes of baking, as the rush of cool air can cause the delicate puffs to collapse. If your gougères lose their crispness, simply pop them back into a 350°F oven for 5 minutes to refresh them. You can freeze the piped, unbaked dough rounds on a tray, then transfer to a bag; bake them straight from the freezer, adding 3-5 minutes to the cooking time. For a different flavor profile, swap Gruyère for sharp white cheddar or Comté, and add finely chopped chives.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Chablis or a sparkling Crémant de Bourgogne. Serve as a sophisticated side dish to a bowl of creamy Roasted Tomato or French Onion soup. Split them open while warm and fill with a dollop of chicken salad or herbed goat cheese for a heavier hors d'oeuvre. Arrange on a wooden board alongside Prosciutto di Parma and cornichons for a French-inspired charcuterie spread. Enjoy as a light snack with a chilled glass of dry Rosé during a summer garden party.