French gougères are a savory chou pastry mixed with cheese. They are at their best when still hot. A small crust on the outside reveals a slightly gooey center.
For about 20 gougères (Cheese puffs) – Prep Time: 15 min- Cook Time: 30 min
- Equipment :
- Large baking sheet (Make sure it fits your oven)
- Parchment paper
- Medium saucepan
- Large spoon
- Pastry bag
- ½-inch round piping tip, such as Ateco # 803
- ¼ cup plus 2 teaspoons (70 ml) of water
- 3 tablespoons plus 1 teaspoon (50 ml) milk
- 3 tablespoons (45 g) unsalted butter
- 1 pinch salt
- Pepper, to taste
- ½ cup plus 1 ½ tablespoons (75 g) all-purpose flour
- 2 large eggs
- 1 cup (about 2 handfuls) shredded Gruyere or Parmesan cheese
- Preheat the oven to 350°F. Line a large sheet pan with parchment paper.
- In a medium saucepan set over medium heat, combine the water, milk, butter, salt, and pepper, cooking until the butter melts.
- When the mixture begins to boil, remove from the heat. Add the flour, mixing well to obtain a homogeneous paste. Place over low heat, stirring for 1 to 2 minutes to slowly dry the dough. Remove from the heat.
- Add the eggs one at a time, stirring vigorously with each addition to prevent the eggs from cooking. Continue mixing until you have a smooth dough. Add the shredded cheese and mix.
- Fill a pastry bag fitted with a 1/2-inch (12 mm) plain round piping tip, with the dough. Pipe 1-inch rounds (2 to 3 cm petits choux) about 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for 30 minutes without opening the oven door while cooking, until the gougères are puffed and golden. Allow to cool slightly. Serve warm.
Cooking tip : You can freeze cheese puffs in an airtight container. For that, you just need to put in the oven about ten minutes before eating them. (Without thawing, otherwise it will soften)