Michelin Star Magic: The French Laundry’s Iconic Gruyère Gougères

Gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: Emmental cheese

Emmental is often less expensive and has a similar flavor profile.

Grate 1 cup of Gruyère cheese until finely shredded.

Measure out butter, a pinch of sugar, kosher salt, all-purpose flour, 3 eggs, and cold water.

Preheat the oven to 450°F (232°C).

In a saucepan, combine cold water, butter, kosher salt, and a pinch of sugar, and bring to a boil.

Once boiling, add all-purpose flour at once and stir with a wooden spoon, lowering the heat to medium (3 or 4 on electric stove) and cook for 2-3 minutes until a soft ball forms.

Transfer the dough to a KitchenAid mixer or mixing bowl with a paddle attachment and mix on medium speed for 30 seconds to cool down the dough.

Add eggs one by one, starting with 2 and adding a third if needed, until the dough is creamy and smooth with soft peaks or a V-shape.

Incorporate 1/3 of the grated Gruyère cheese and mix until silky smooth.

Prepare a piping bag fitted with a medium round tip and fill it halfway with the dough, scraping down the sides to avoid waste.

Line a baking sheet with parchment paper and pipe tablespoon-sized mounds of dough, holding the piping bag vertically and about half an inch above the parchment.

Dab your finger in water and press down the tips of the piped mounds to round them off.

Sprinkle the remaining grated Gruyère cheese on top of each mound.

Bake in the preheated oven at 450°F for 5-8 minutes, then lower the temperature to 350°F (177°C) and bake for an additional 20-22 minutes until golden brown and puffed up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens