Gruyere Cheese Puffs (Gougères)
Gruyere cheese puffs, or gougères, are popular French appetizers made with classic choux pastry dough and Gruyere cheese. This quick and easy recipe serves 28 puffs in just 45 minutes.
- Total Time: 45 minutes
- Yield: 28 puffs 1x
- Category: Choux pastry
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the choux pastry dough:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 1 stick (115 g) unsalted butter
- 1 pinch of salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- 3.5 oz (100 g) Gruyere cheese, finely grated
- ground pepper to taste
- 1 pinch of ground nutmeg (optional)
For topping:
- 1 egg (for brushing)
- 1.7 oz (50 g) Gruyere cheese, grated
* If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- To make the choux pastry dough, cut the butter into small cubes. In a medium saucepan, pour water and milk, and place the butter and salt. Bring to a boil over low heat.
- Once the butter is melted, remove the pan from heat and stir in the sifted flour. Stir the flour in with a wooden spatula until the mixture is smooth. Bring the pan over medium heat and stir the preparation with the spatula to dry it out. Once the mixture easily comes away from the sides and the saucepan's bottom, it is ready to remove from heat.
- Transfer the dough to a bowl of the stand mixer with a flat beater attachment, run it at low speed, and let it cool for 1 to 2 minutes.
- Continue with the low-medium speed, and add eggs, one at a time. Before adding the next one, wait until the first egg is well incorporated into the dough. Add cheese and season with pepper and nutmeg. Mix well.
- Place the pate a choux dough in a pastry bag with Ateco plain pastry tip 806 (12 mm) and pipe about 28 mounds.
- Using a silicone brush, brush puffs with the beaten egg. Sprinkle with the grated cheese on top of each puff and bake the gougeres for 25 to 30 minutes. Add a few extra minutes to the baking time to achieve the desired color.
- Serve immediately or let cool completely on a wire rack.
Notes
- Stir in the eggs using a stand, electric mixer, or a hand whisk.
- Replace Gruyere cheese with Comte, Emmentaler, sharp cheddar, or a mix of cheeses, but dry, aged cheese is the best option.
- Pipe tablespoon-size mounds or smaller balls if you want to make bite-sized puffs.
- Use two spoons to portion the dough onto the parchment if you do not have a pastry bag.
- Don't open the oven door while baking choux pastry: the puffs will fall out immediately if they are not golden brown yet.
- Serve cheese puffs hot or cold, or reheat at 350°F (175°C) for 5 minutes.
- Make-ahead option: Pipe or scoop the choux dough on a parchment-lined baking sheet, freeze and store it in an airtight container in the freezer. Then, bake cheese puffs straight from the freezer on the day of serving, increasing the baking time for a few minutes.
Nutrition
- Serving Size: 1
- Calories: 80
- Sugar: 0.6 g
- Sodium: 36 mg
- Fat: 5.8 g
- Saturated Fat: 3.4 g
- Carbohydrates: 4 g
- Fiber: 0.1 g
- Protein: 3.4 g
- Cholesterol: 42 mg