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    You are in: Home / Recipes / Gougeres Recipe
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    Gougeres

    Gougeres. Photo by Bergy

    1/2 Photos of Gougeres

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    Purdy Good Cook's Note:

    These little cheese puffs are a great appetizer that I'm sure everyone will love. They are best served hot out of the oven. I wish I had a picture to show you how good they look. They take a little bit of time to do, but they are well worth it. Enjoy

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    Ingredients:

    Serves: 48

    Yield:

    48

    Units: US | Metric

    Directions:

    1. 1
      Position an oven rack in the lower third of the oven, and preheat to 400. Line a large baking sheet with parchment paper and set aside.
    2. 2
      In a medium saucepan, combine 1/4 cup water, milk, butter, salt, and pepper and bring to a boil over medium heat. Add the flour, and stir with a wooden spoon until the mixture becomes dry, about 1 minute.
    3. 3
      Transfer the mixture to a large mixing bowl, add the cheese, and beat with a hand mixer on medium speed for 1 minute Add the eggs one at a time. Continue to mix on medium/high speed until the dough is smooth and shiny, 1-2 minute.
    4. 4
      Spoon the dough into a large resealable plastic bag and seal it shut. Cut a 1/4 inch diagonal slice from one corner of the bag; squeeze the dough through that hole and into 1 inch rounds on the baking sheet, leaving 1 inch space between each gougere. Smooth any peaks by dipping your finger in water and very gently rubbing the top of each piped round.
    5. 5
      Transfer the backing sheet to oven. After 10 min, rotate the baking sheet and reduce oven temperature to 350. Continue to bake until gougeres are golden brown, about 15 min more. Remove gougeres from oven, transfer to a serving platter or basket, and serve immediately.
    6. 6
      Left overs can be reheated by placing them in a 400 degree oven for 2 minute.

    Ratings & Reviews:

    • on November 03, 2011

      45

      After adding the flour, I had to add another 2-3 of tablespoons of water to get anything mix-able. The results were excellent though. I used an aged Swiss because I couldn't lay hands on any Gruyere, and it worked great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2009

      55

      Really tasty! I did have some leftovers, and they actually reheated nicely the next morning, perfect with a cup of tea. I agree with Bergy's idea---next time I'll put a little crabmeat in the middle. Great recipe, PGC!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2009

      45

      big hit with my family. Puffs came out golden, flavorful, and light. thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Gougeres

    Serving Size: 1 (7 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 22.6
     
    Calories from Fat 13
    59%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 11.8 mg
    3%
    Sodium 35.8 mg
    1%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 1.1 g
    2%

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