Gougeres French Cheese Puffs
- Ready In:
- 5 tablespoons butter
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon freshly ground nutmeg
- 1 cup water, plus
- 1⁄2 teaspoon water, divided
- 1 cup all-purpose flour
- 1 cup grated gruyere cheese
- 5 large eggs, at room temperature (very important)
- Preheat oven to 425.
- Add butter, salt, pepper and nutmeg to 1 cup water in a medium saucepan and bring to a boil over medium-high heat.
- When butter melts, reduce the heat to low.
- Add flour to saucepan all at once and beat with a wooden spoon over low heat for about a minute until mixture pulls away from sides of the pan.
- Remove pan from heat.
- Add cheese to pan and beat with wooden spoon until thoroughly mixed.
- Add 4 eggs, one at a time, beating each into the batter until well mixed before adding the next.
- Continue beating mixture until it is smooth, shiny and firm.
- Drop batter in small spoonfuls onto a lightly greased baking sheet.
- Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked gougeres with egg wash.
- Bake in upper third of the over for 15-20 minutes or until golden and doubled in size.
- Remove from oven serve hot or can be served at room temperature.
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Made the recipe exactly as written and added in some chopped ham. I didn’t have Gruyere so I used shredded Colby Jack, and it worked just as well! Rotated the puffs halfway through. One of the tricks to keeping these from deflating after they come out of the oven is to leave them in for about 5 min with the oven door slightly cracked to “dry” out the centers. Instant hit!
I substitute the nutmeg for two chopped chipolte peppers. I also use what cheese I have on hand, but try to have one that is a little sharp--like cheddar or jack and parmesan. Remember to remove the pan from the heat before stirring in the eggs. If you find it difficult to stir, try placing in stand mixer and adding eggs one at a time.