Light, crisp Gruyère choux puffs for a classic French apéritif.
Gougères are savory choux puffs from Burgundy, enriched with grated cheese and traditionally served with wine. Their craggy golden shells give way to a light, almost hollow center with a concentrated Gruyère aroma.
The key is to dry the flour paste properly and add the egg little by little. The finished dough should be glossy and soft enough to pipe while still holding a rounded shape on the tray.
- Prep
- 25 minutes
- Cook
- 30 minutes
- Total
- 55 minutes
- Serves
- 24
- Cuisine
- French
- Course
- Canapé
The recipe
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Before you start
Measure everything before beginning because choux pastry moves quickly once the liquid boils. Dry the panade until a thin film forms on the pan, then cool it briefly before adding egg. Bake until deeply golden so the internal moisture does not collapse the puffs.
Ingredients
For the choux pastry
Quantities change with servings; cooking times stay the same.
Equipment
- Two baking trays paid link
- Baking paper paid link
- Medium saucepan paid link
- Wooden spoon paid link
- Mixing bowl paid link
- Piping bag or two teaspoons paid link
Method
-
Heat the oven to 200°C. Line two baking trays with baking paper.
-
Combine the water, milk, butter, salt, pepper and nutmeg in a saucepan. Bring to a full boil so the butter is completely melted.
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Remove from the heat, add all the flour at once and stir firmly with a wooden spoon. Return to medium heat and cook for 2 to 3 minutes, stirring, until the dough forms a smooth ball and leaves a light film on the pan.
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Transfer the panade to a mixing bowl and beat for 2 minutes to release steam. Add the beaten egg gradually, mixing well after each addition. Stop when the dough is glossy and falls from the spoon in a thick V shape.
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Fold in 140 g Gruyère. Pipe or spoon 3 cm mounds onto the trays, leaving space between them. Sprinkle with the remaining cheese.
-
Bake for 10 minutes, reduce the oven to 180°C and bake for another 18 to 20 minutes until deep golden and firm. Do not open the oven during the first 20 minutes.
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Pierce one side of each puff with a skewer to release steam. Return to the switched-off oven with the door ajar for 5 minutes, then serve warm.
Chef’s notes
- The exact egg amount changes with flour, humidity and how well the panade was dried. Add the final egg a spoonful at a time.
- If the dough spreads flat on the tray, it contains too much egg. A properly mixed dough keeps a soft mound.
- Pale gougères often collapse. Bake until the ridges are a rich golden brown.
Tips and variations
- Comté or aged cheddar can replace Gruyère, although the flavor will differ.
- Pipe the dough for uniform puffs or use two teaspoons for a rustic look.
- Frozen unbaked mounds may be baked straight from frozen; add 3 to 5 minutes.
Serve with
Serve warm with Burgundy, dry white wine or a non-alcoholic grape spritzer. Gougères also pair well with olives and cured ham.
Storage
Store cooled gougères airtight for 1 day. Re-crisp at 180°C for 5 to 7 minutes. Freeze baked gougères for up to 1 month and reheat from frozen.
Nutrition per serving (estimated)
- 85 kcal
- Calories
- 4 g
- Protein
- 6 g
- Carbohydrates
- 5 g
- Fat
Allergens
Contains milk, egg and gluten.
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Questions
Why did my gougères collapse?
They were probably underbaked or the oven door was opened too early. Bake until firm and release steam before cooling.
Can I make the dough without a piping bag?
Yes. Use two damp teaspoons to portion small mounds.
Can they be filled?
They can, but classic gougères are served unfilled so the cheese and airy choux remain the focus.
