Cheesy, Salty, Yummy Gougères! Easy to make and perfect with a glass of wine before dinner!
Having friends over for a drink? Need something for your guests to nosh on before the meal? Gougères are the perfect solution!
WHAT ARE THEY? Gougères are the most adorable little round puffed cheese and egg salty pastries! They are THE perfect accompaniment to an aperitif (before-dinner drink). People love them (kids too!). You don’t even need a napkin. A Gougère in one hand, your drink (fizz is best) in your other hand, and a smile on your face. These are always warmly welcomed when you go over to someone’s house for dinner.
I use Italian cheese in my Gougères. I like the saltiness of either Parmigiano Reggiano or Recorino Romano. I’ve made them with French Gruyère and Comté, but just prefer the harder, saltier Italian cheeses for this.
WHEN YOU’LL SEE THEM: You’ll see Gougères served all year round. They are typically served cool, so even in the heat of the summer, they are perfect.
WHEN & HOW TO SERVE: With an aperitif / before-dinner drink. Pile these little guys up on a pretty plate and serve while people are sitting around the table before the meal starts. They are light and airy on the inside, with lots of soft nooks and crannies; sometimes they even look hollow inside.
- ½ cup whole milk / 118 ml
- ½ cup water / 118 ml
- 8 Tablespoons butter / 113 grams
- ½ teaspoon of salt
- 1 cup all-purpose flour / 120 grams
- 5 eggs (room temperature)
- 1 ½ cups / 6 ounces grated Pecorino Romano or Parmigiano Reggiano
- Save a little extra cheese in a small bowl to sprinkle on top of your gourgeres
*If you don’t like using whole milk, you can substitute low fat milk. Use 1 cup of low fat milk INSTEAD of the whole milk and water.
- Electric Hand Mixer or Stand Mixer
- Wooden Spoon
- Mixing Bowl
- Pastry Bag with Large Nozzle (#1A size Wilton is equivalent to what I use)
- Rubber / Silicone Spatula
- Baking Sheet
- Parchment Paper
Get out All Your Tools and Prep Your Ingredients.
- Measure, grate your cheese, wash your eggs.
- Preheat your oven to 425 F / 218 C and put your oven shelf in the middle of your oven.
- Prep your baking sheet with parchment paper.
- Set up your pastry bag.
- Put the first four ingredients (milk, water, butter, and salt) into a large saucepan and bring to a boil over medium high heat on your stovetop.
- When the mixture has come to a hard boil, add your flour into the sauce pan in one fell swoop and turn turn down the heat. Vigorously mix with a wooden spoon. Get ready for an upper arm workout! (You’re welcome) Mix for approximately 2 – 3 minutes. You may need to take your saucepan off the heat for several seconds now and then if it seems like it is getting too hot. Your dough, (le pâte a choux) will look just a bit like damp playdoh.
- Place your dough into a cool mixing bowl or the bowl of your stand mixer. Let it sit there for 2 – 3 minutes to cool down. (You can use this time to clean your saucepan).
- Add your eggs, one at a time, mixing thoroughly after each addition.
- Add your grated cheese in to the mixture and mix again.
- Use a rubber / Silicone spatula to transfer your dough into a pastry bag. Pipe the dough onto parchment paper-covered baking tray. You can really make your gougéres whatever size you want. I tend to like mine a bit large. If you get little peeks at the top of each piped gougère, smoosh it down a bit with a wet finger or a small spoon. Sprinkle with your extra grated cheese.
- Turn down your oven to 375 F / 190 C, slide your tray on to the rack and bake for approximately 24 – 27 minutes. (Alternatively, as Dorrie Greenspan recommends, you can turn your tray after the first 12 minutes. I’ve done it both ways). You want your gougeres to be puffy and browned. Try to resist the urge to open the oven door to check them (I think this could deflate them a bit). Let cool on the tray.
TIPS & TRICKS:
- Remember to PREHEAT to 425 F / 218 C, but when you are about to slide your baking sheet in to the oven, TURN the OVEN DOWN and BAKE at 375 F / 190 C.
- You can add some pepper to the mixture if you like. I like to add a good couple turns on the pepper grinder to the grated cheese. Just mix together.
- You can draw circles on a piece of paper and place under your parchment paper so that you have a guide for the size you want your Gougères. Remember to take your paper out from underneath before putting them in the oven. My circles are approximately 1 3/4 diameter / 4.5 cm diameter.
- Hold your pastry bag straight up, vertically, not at an angle, to make the best little happy gougère mountains.
- You can use a tablespoon to form your Gougères if you don’t want to use a pastry bag, but I really think the pastry bag lets you make the best and most uniform shapes.
- Don’t get nervous that your gougères are not puffing up at first. It takes them a bit of time in the oven before they grow into big, beautiful plumpness.
Now, let me warn you that you will want to eat more than one. The good news (well, … good news/bad news) is that you really will not want to eat them after a day; they just loose their oomph. So, party it up and eat what you want on day one!
Okay Friends! Report Back! Are you going to make them? If so,…what kind of cheese will you use? My next batch will probably be a soft French cheese. 😉