I discovered this recipe on a food magazine website called Saveur and just knew I had to try and make it myself!
Gougères are French cheesey choux pastry delights, like cheese puffs. As soon as I opened the oven door, the amazing smell of the toasted Gruyère cheese was heavenly. I especially loved the crisp outer shell which contrasted the soft texture inside. These taste amazing when served freshly baked from the oven. I took them into work to share with my colleagues and it was a winner! My only disappointment was that it lost that crispness and crunch overnight, but it still tasted wonderful.
Next time I’m definitely going to try different flavours by adding some herbs. It’s so simple to make and the ingredients are easily accessible to everyone. The hardest part was grating the thin block of Gruyère cheese and washing the mixture off the beaters of my electric whisk – that’s all!
120ml milk (½ cup)
120ml water (½ cup)
120g unsalted butter, melted
½ tsp. salt (I used fleur de sel)
128g flour (1 cup)
4 eggs, at room temperature
Approx. 190g Gruyère cheese, grated
Depending on what size you want to make these, this recipe makes about 20 or so Gougères. I’ve tweaked the instructions below into an easy to follow step-by-step format.
1. Heat the oven to 220°. Bring the milk, water, butter & salt to a boil in a saucepan over high heat.
2. Add the flour and stir with a wooden spoon until it turns into a dough and reduce the heat to medium. Stir the dough constantly for about 2-3 minutes then transfer to a bowl.
3. Beat in 1 egg with a hand mixer and then repeat with the remaining eggs, one at a time, until the dough is smooth.
4. Stir in the cheese. I did this in two parts to make sure the cheese was fully incorporated throughout the mixture.
5. Use a tablespoon to drop balls of dough onto a lined baking tray. Try and make them as round of possible as they’ll be aesthetically pleasing.
6. Reduce the oven temperature to 180°. Bake for about 20-30 minutes depending on how good your oven is, until golden brown. I would recommend turning the tray around quickly and carefully half-way through baking to give them an even colour.