Description
French Cheese Puffs, also known as Gougeres, are light and airy savory pastries made from choux dough mixed with Gruyère cheese. Crisp on the outside and soft on the inside, these cheese puffs make perfect appetizers or snack bites, ideal for serving warm at gatherings or alongside soups and stews.
Ingredients
Cheese Puff Dough
- 1 cup (250ml) water
- 80g / 5.5 tbsp unsalted butter, cut into 1.5 cm / 0.5″ cubes
- 1 cup (150g) plain / all purpose flour
- 3/4 tsp kosher or cooking salt
- Pinch nutmeg (powdered or freshly grated)
- Pinch black pepper
- 4 eggs (~60 – 65g / 2oz each)
- 200g / 2 cups Gruyère cheese, freshly shredded
Topping
- 50g / 1/2 cup Gruyère cheese, freshly shredded (extra for topping)
- 1 egg yolk, for brushing
Instructions
- Preheat Oven and Prepare Trays: Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease two baking trays and line them with parchment or baking paper to prevent sticking.
- Boil Butter and Water: In a saucepan over medium-high heat, combine the water, butter cubes, and salt. Bring to a boil until the butter has completely melted.
- Add Dry Ingredients: Remove the saucepan from the heat and immediately add the flour, salt, pepper, and nutmeg. Stir thoroughly until the mixture is fully incorporated.
- Dry the Mixture: Return the pan to low heat and cook while stirring for about 1 minute to dry out the dough slightly, ensuring a smooth, thick batter.
- Cool Slightly: Remove from heat and let the mixture rest for 2 minutes to slightly cool before adding eggs.
- Add Eggs Gradually: Add one egg to the dough and mix vigorously until fully incorporated, even if the batter appears to split initially. Then add the remaining three eggs one at a time, stirring well after each addition until the dough is smooth and elastic.
- Incorporate Cheese: Fold in 2 cups (200g) of freshly shredded Gruyère cheese evenly into the batter.
- Shape Puffs: Using a tablespoon or small cookie scoop, drop mounds of dough onto the prepared trays. You can make them larger if desired for easier dunking into soups or stews.
- Brush with Egg Yolk and Add Topping Cheese: Lightly brush each puff with the egg yolk and sprinkle a pinch of the reserved extra Gruyère cheese on top for a golden, cheesy crust.
- Bake: Place trays in the preheated oven and bake for 25 minutes until the puffs are risen, golden, and crisp.
- Cool: Remove from the oven and allow to cool on the trays for 15 minutes. This resting time helps the puffs dry slightly inside and develop a crisp crust.
- Serve: Serve the gougeres warm as appetizers, finger food at gatherings, or dunk into soups and stews for an irresistible treat.
Notes
- Use freshly shredded Gruyère cheese for best flavor and melting qualities.
- Eggs should be added one at a time and mixed thoroughly for smooth dough consistency.
- The batter will look split or curdled when adding eggs—this is normal and will come together with continued mixing.
- You can adjust the size of the puffs based on preference; larger ones are better for dunking.
- For a crispier exterior, do not open the oven door during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
