Cheese Puffs (Gougeres)

    Cheese Puffs (Gougeres)

    (30)
    118saves
    1hr25min


    32 people made this

    About this recipe: Light, airy gougères are a versatile addition to a meal or canape spread. Made small, they pair well with beer or wine; made larger, you can fill them with a filling of your choice. These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.

    Ingredients
    Serves: 12 

    • 120g plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon chilli powder
    • 1 pinch cayenne pepper
    • 250ml full fat milk
    • 125g butter (cut into 1cm cubes)
    • 6 large eggs (at room temperature)
    • 50g grated Parmesan or Romano cheese
    • 100g grated Gruyere cheese
    • 30g prosciutto, diced (optional)
    • 2 tablespoons milk
    • 2 tablespoons grated Parmesan cheese

    Method
    Prep:45min  ›  Cook:25min  ›  Extra time:15min  ›  Ready in:1hr25min 

    1. Preheat oven to 220 C / Gas 7.
    2. Combine the flour with the salt, black pepper, thyme, chilli powder and cayenne pepper in a large bowl.
    3. Put the milk and butter in a large saucepan and bring to the boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
    4. Separate the white and yolk from one egg, reserving the yolk for glazing.
    5. Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
    6. Add the Parmesan and Gruyere cheeses, and prosciutto if you are using it. Incorporate thoroughly into the dough.
    7. Use a pastry bag to pipe dough onto 2 ungreased baking trays. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1cm in diameter, but you can make larger puffs with either 2.5cm or 4cm mounds. Keep the size of the puffs uniform so they bake properly. Space puffs about 2cm apart.
    8. Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
    9. Bake in pre-heated oven for 10 minutes for medium puffs (5 minutes for tiny puffs). Reduce heat to 150 C / Gas 2. Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
    10. Remove trays from oven and leave puffs on trays until cool enough to serve.
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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (30)

    by
    100

    This recipe really worked well. I read the one review ahead of me who said they turned into cookies, and I have to admit that mine didn't do that. The only thing that was confusing was the matter of the eggs. You're going to separate and reserve 1 egg. The egg yolk you will mix with 2 Tablespoons of milk to make the glaze, and the white you're going to beat into the mix. When you incorporate the eggs, do so one at a time. Ensure that you mix them all very well after each addition. When I piped them out, I just used a Ziploc bag that I cut a 1/2 inch tip off one corner then piped them out. Don't flatten them, make nice little mounds. I also added a pinch of baking powder just to ensure they puffed up. It works everytime. I'm too much of a puss not to do that! Happy Baking!  -  18 Dec 2007  (Review from Allrecipes US | Canada)

    by
    46

    These came out great! The recipe -- which is really justcream puffs with cheese added -- is foolproof if you follow it correctly. Make sure the oven is hot enough, and make sure you beat each egg in completely before you add the next. You can't rush things, or you get cookies, like another reviewer said. I made mine a little smaller than ping-pong balls, poked a hole in each, and piped in fillings: crab salad, bacon-cheese dip, and Borsin cheese spread. Yum!  -  05 Jan 2008  (Review from Allrecipes US | Canada)

    by
    29

    I used pepper jack cheese instead of the Gruyere cheese to make them kind of spicy. I thought the recipe was easy to follow and made delicious puffs!  -  17 Feb 2008  (Review from Allrecipes US | Canada)

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