Savoury gougères are often served as a starter in France, or they can also be presented as a light meal, together with a green salad. I like to make them with smoked salmon and Parmesan on festive occasions, such as a New Year's Eve buffet.
16 people made this
Makes: 20 gougères
1 generous pinch salt
150g plain flour
2 handfuls grated Parmesan cheese
2 slices smoked salmon, cut into small pieces
Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 210 C / Gas 6-7. Line a baking tray with parchment.
Bring the water, salt and butter to the boil in a saucepan. Add the flour and mix immediately. The flour will form a ball in the centre of the saucepan. Remove from the heat and stir in the eggs one at a time, mixing vigorously with a wooden spoon. Add the salmon and Parmesan and stir. Drop dollops of the dough on the baking tray, spaced apart.
Bake for 20 to 25 minutes. The gougères should be golden brown. To avoid the gougères deflating, do not open the oven while they bake.