Gougères are essentially French cheese puffs. They are made of a dough called pâte à choux but with a considerable amount of cheese mixed into the dough. They are light, airy and cheesy.
Write a review
- ½ cup whole milk
- ½ cup water
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
- ½ teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs at room temperature (this is important for the dough!)
- 1 ½ cup coarsely grated cheddar cheese
- Divide oven into thirds by positioning racks on the top and bottom third. Pre-heat to 425F.
- Line 2 baking sheets with parchment paper
- In a heavy-bottomed medium sauce, bring the milk, water, butter and salt to a rapid boil over high heat
- Add the flour all at one time, lower the heat to medium-low. With a wooden spoon, immediately start stirring energetically. The dough will come together forming a light crust on the bottom of the pan. Keep stirring with energy for an additional minute or two to dry the dough slightly. The dough should now be very smooth.
- Turn the dough into a large bowl and let sit for a minute.
- Add eggs - one at a time - beating until each egg is completely incorporated before adding the next one. Don’t worry is the dough separates, it will come together by the time the last egg is added.
- Beat in the Grated Cheese!
- Once the dough is made it should be spooned onto the lined baking sheet immediately. Spoon about 1 tbsp (more for larger puffs) of dough onto the sheet leaving about 2 inches of space between dough mounds.
- Slide the sheets into the oven and immediately reduce the heat to 375F. Bake for 12 minutes, rotate the pans front to back and top to bottom and continue baking for another 12-15 minutes until the Gougères are golden, firm and puffed. Serve warm or transfer to racks to cool.
- Note on Storage: The best way to store Gougères is to shape the dough into mounds, freeze the raw mounds on baking sheets and once they are solid, packed and stored in an airtight plastic bag or tupperware. To bake: take them straight out of the freezer (do not defrost) and bake according to the original directions (give them a couple more minutes in the oven since they were frozen). Voilà!