Gougères: Easy Make-Ahead Hors D’Oeuvres

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: emmental cheese

Emmental is often less expensive while still providing a similar flavor.

Bring water and butter to a boil in a medium saucepan.

Dump in the flour all at once and take it off the heat.

Stir until it makes a smooth thick paste and continue to cook over low heat for a minute or so.

Remove from heat when it forms a smooth ball and pulls away from the sides of the pan, with some starch sticking to the bottom.

Add eggs one at a time, mixing completely before adding the next.

The dough should fall from the spoon in a heavy strand after all eggs are added.

Add chopped walnuts and stir to combine.

Scoop the dough onto a parchment-lined baking sheet.

Freeze the dough on the baking sheet for about an hour until solid.

Transfer the frozen dough to a zip-top freezer bag or airtight container for up to a month.

When ready to bake, place the frozen dough back on parchment-lined baking sheets.

Bake at 425°F for about 30 minutes until puffed and golden brown.

Check if done by cracking one open; it should be moist but not too eggy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens