Hungry for more? This recipe was featured in a podcast episode!
A light and cheesy choux pastry puff, gougères is the perfect addition to your next charcuterie board, or alongside a hearty bowl of soup. This is one recipe for which we recommend listening to the tips in the episode!
Prep time: 30 min
Cook time: 16-18 min
Yield: 2 dozen
6 tbsp butter
3/4 tsp salt
1/4 tsp nutmeg
1 1/4 cup all-purpose flour
4 large eggs
1 1/2 cup grated cheese of your choice
sesame seeds (optional)
Preheat your oven to 400F. Line two baking sheets with parchment.
In a medium sauce pan, bring butter, salt and nutmeg to a boil with 1 cup water.
Remove the pan from the heat and add the flour. Stir with a wooden spoon until well mixed. Return to medium-low heat and keep stirring until a ball starts to form. Put an instant read thermometer in the dough. You'll know it's ready when it reaches between 165-175F.
Put your dough in the bowl on your stand mixer. Using the paddle attachment on low speed, stir the dough a few times to break it up and cool it slightly. Check the temperature again with your thermometer.
When the dough cools to 145F, add your eggs one at a time, mixing well to incorporate each egg.
Using a pastry bag, pipe approx. a tbsp of dough on your baking sheet, leaving about 1 inch between them. Sprinkle with sesame seeds, if using.
Bake until golden brown, approx. 16-18 min.
They should be crispy on the outside, and hollow inside.
This recipe is adapted from Franck's Cheese Gougères in the cookbook, Bisous & Brioche by Laura Bradbury and Rebecca Wellman, with help from the website Serious Eats.