Recipe by Cucina Casalingo
Gougeres are delicate, miniature cheese puffs. They are a popular addition to Bastille Day celebrations and brilliant eaten with a Pastis aperitif.
- 1 cup water
- 8 tablespoons butter, cut into 1/2-inch pieces
- 1⁄2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 1⁄2 cups gruyere cheese, shredded
- 3 tablespoons parmesan cheese, grated
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon black pepper
Directions See How It's Made
- Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
- In a large saucepan, bring water, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted, and then add flour.
- Stir the mixture for 20-30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan.
- Reduce heat to low-medium heat and cook, stirring, for 90 seconds.
- Remove from heat and set aside for 5 minutes.
- Beat in eggs, one at a time, along with cheeses and seasonings.
- Place heaping teaspoonfuls onto prepared baking sheets 1 inch apart.
- Bake, rotating sheets halfway through, for 25-30 minutes.
- The gougeres are done when they are a deep golden brown and puffed.