Classic Gougères
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons/57 grams unsalted butter (½ stick)
- ½teaspoon fine sea salt
- ⅛teaspoon cayenne pepper
- 1cup/136 grams bread flour
- 4large eggs, at room temperature
- 5ounces/142 grams shredded Gruyère
- ⅓cup/50 grams grated Parmesan cheese
Nutritional analysis per serving (66 servings)
30 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 30 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
- Step 2
In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
- Step 3
Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
- Step 4
Transfer batter to a large, sealable plastic bag, and snip off ¾ inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.
Private Notes
Comments
In France, groceries carry bags of unbaked frozen gougères. Freezing the prepared unbaked gougères works great, even for several weeks, making gougères a terrific make-ahead before a party. I like to freeze them on a baking sheet, then transfer them to a zip lock bag. Guests love them!
This is a recipe for which you must follow the instructions precisely. Since you say you didn't put the flour in the saucepan, you missed a critical opportunity to COOK the flour, and let it be absorbed into the water and butter. If you do it again, do it the proper way. What you've got here are the instructions for classic cream puffs -- eclairs, gougeres, etc. are in that category and must be made according to the rules. No improvising. Square one. put flour into boiling water.
Where's the video? I cook so much better after watching Melissa do it first. And she makes me laugh.
huge big hit! the aroma of these cooking almost surpassed the delight of eating them - but not really. So delicious! The recipe yielded about 30 gougeres for me fwiw.
I made these a while ago and they were fantastic! But this time I decided to use the ziplock bag and I ended up with a major sticky mess all over the kitchen. The bag didn’t work for me, so I then had to get the goop out of the bag to make the small balls. I ended up wasting quite a bit. I’ll go back to using a small cookie scoop next time.
Perfect as written. I did some with the pastry bag and some with my 1 ½ tsp cookie scoop. Both cooked up beautifully and tasted great. I thought the parmigiana reggiano cheese added just a bit of salty goodness.
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