Gougeres

Gougères are savory French pastries made from choux dough mixed with cheese, usually Gruyère, Comté, or Emmental. They’re light, airy, and typically served as appetizers or snacks, often paired with wine. Gougères are believed to have originated in the Burgundy region of France during the Middle Ages. Initially, they were not the puffy cheese pastries we know today, but rather a type of savory pie or flat cheese tart. With the development of choux pastry in the 16th century (credited to the chef of Catherine de Medici), gougères evolved into a baked pastry. Cheese was later added to the dough, transforming it into the bite-sized puffs popular today.

Yield: 10-12
Author: Matt Foster
Gougeres

Gougeres

These are cream puffs that are savory.

Ingredients

  • 1/2 cup water
  • 1/2 cup milk
  • 1 stick (4 ounces) unsalted butter, cut into tablespoons
  • Large pinch of coarse salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
  • Freshly ground black pepper
  • Freshly grated nutmeg

Instructions

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil.
  2. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes.
  3. S crape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
  4. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.