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.
Makes: 20 puffs
75g butter, cut into small pieces
1 teaspoon salt
150g plain flour
100g grated cheese, your choice
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 220 C / Gas 7. Cover a baking tray with baking parchment.
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.
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.
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.
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
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
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