Gougeres (Gruyère Cheese Choux Puffs)
Gougeres are savory cheese puffs from Burgundy, France, made by folding grated Gruyere cheese into choux pastry and baking until golden and hollow inside. Water, butter, and salt are brought to a boil, then flour is added all at once and stirred over low heat until the starches gelatinize and the dough pulls away from the pan in a smooth ball. Eggs are beaten in one at a time - the dough breaks apart and re-forms with each addition, building the elastic structure that allows the puffs to rise. Folding in the cheese and pepper, then piping rounds onto a tray and baking at 200 degrees Celsius turns the moisture in the dough to steam, which inflates each puff into a crisp shell with a hollow, airy center. Opening the oven door during baking releases the steam prematurely, which can cause the puffs to collapse.
Adjust Servings
Instructions
- 1
Bring water, butter, and salt to a boil.
- 2
Add flour at once and stir over low heat until a dough ball forms.
- 3
Cool slightly, then beat in eggs one at a time until smooth.
- 4
Fold in cheese and pepper, then pipe rounds onto a tray.
- 5
Bake at 200C for 20-25 minutes until golden.
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