Gougères (French cheese puffs)

    Gougères (French cheese puffs)

    124saves
    30min


    27 people made this

    About this recipe: These French cheese pastries are irresistible, especially when still warm. Guaranteed to be a huge success with your friends! Classic gougères are usually made with cheeses like Comté, Gruyère or Emmental but any kind will be delicious.

    Ingredients
    Makes: 20 puffs

    • 250ml water
    • 75g butter, cut into small pieces
    • 1 teaspoon salt
    • 150g plain flour
    • 4 eggs
    • 100g grated cheese, your choice

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 220 C / Gas 7. Cover a baking tray with baking parchment.
    2. In a saucepan bring water to the boil. Stir in butter and salt; when dissolved, add flour all at once and mix vigorously with a wooden spoon.
    3. Remove from heat and stir in eggs one at a time, mixing well after adding each egg (mixture should be smooth and sticky). Stir in grated cheese and mix well.
    4. Using two spoons, form balls of 2 to 3cm diameter out of gougère mixture, place on tray and bake in preheated oven for 20 minutes; let cool and serve.

    Recently viewed

    Reviews (4)

    by
    1

    These were delicious and reasonably easy to do. My "balls" came out different sizes due to my poor technique. I am going to try a small ice cream scoop next time to get them more evenly sized. - 16 Feb 2015

    Jenowuk
    by
    1

    First batch flat, 2nd batch burnt! But once I realised you need to beat the flour with melted butter and boiling water until it forms a dough ball before adding the eggs, and dropped oven temp to 180C after 10 mins, they were great! Have made them a few times since with different types of cheese and they're yummy. - 24 Nov 2013

    0

    These are excellent. Jarlsberg or Comte cheeses work very well, though I found Cheddar too strong - 60g was enough. I added some chopped chives to the mix, and ground a little black pepper on top before cooking. I'll try piping the mixture next time as making so many quenelles was pretty labourious. - 13 Nov 2014

    Write a review

    Click on stars to rate