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Gougères
- Yield: 12 puffs 1x
Description
French cheese puffs perfect for an light appetizer with wine and cocktails or a vehicle for egg/chicken salad, tea sandwiches, etc!
Ingredients
- 1/2 cup water
- 3 tablespoons (40 grams) butter
- Big pinch of salt
- Freshly ground black pepper
- 1/2 cup plus 1 heaping tablespoon (70 grams) all-purpose flour
- 2 large eggs
- 1 tablespoon minced fresh chives
- 1 teaspoon minced fresh thyme
- 1 cup (4 ounces) grated Gruyere cheese
Instructions
- Preheat the oven to 425°. Line a large baking sheet with parchment paper.
- Combine the water, butter, salt and pepper in a medium saucepan and heat over medium until the butter is melted. Add the flour all at once and stir with a wooden spoon until the flour forms one clump, about 1 minute.
- Transfer to a large mixing bowl and allow to cool for 5 minutes. Once cooled slightly, add the eggs, one at a time, stirring vigorously to combine. The batter will appear lumpy, but with a little elbow grease and time (about 2 minutes), it will come together into a thick, sticky dough. Stir in the herbs and 2-1/2 ounces of the cheese, reserving the remaining for the top. Using a 2-tablespoon dough scoop or a spoon, portion the dough into mounds on the prepared cookie sheet. You should get about 12 mounds of dough. If there are any points sticking up on the dough, wet your fingers and gently push them down to avoid burning in the oven. Top with the remaining cheese.
- Transfer to the oven and bake for 5 minutes. After 5 minutes, turn the heat down to 375° and bake for an additional 23 to 25 minutes until golden brown and crisp on the outside.
- If you want to make ahead and serve warm, reheat in a 250° oven for about 5 minutes until warmed through.
Notes
Inspiration: Gougères on davidlebovitz.com
- Category: Appetizers, French
Find it online: https://nevernothungry.com/gougeres/