Classic Gougères Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

In a medium pan, add water, butter, sugar, salt, and cook on low heat until butter is melted. Once butter is melted, turn up to high heat until rolling boil is reached.

As soon as water starts to rise, turn off heat, and add flour all at once and start to mix with a stiff spatula. The finished texture will eventually look like 'mashed potatoes'.

Once 'mashed potato' texture is reached, turn heat back on medium and continue mixing on medium heat for 1 minute.

Crack all of the eggs in a bowl and mix with a fork.

Slowly add eggs to 'mashed potato' mixture in 3 steps to avoid mixing for too long. Add 1/3 of the eggs at a time and mix until eggs disappear into the dough. Repeat the same steps until all of the eggs are incorporated. Your dough (Pâte à choux) is ready when it is smooth and shiny.

Pipe small gougères on a nonstick baking tray or silicone mat. (if you have small peeks on the cream puffs, smooth them out by applying water on your fingers and patting them down a bit).

Top gougères with black pepper, paprika, and grated cheese.

Bake for 30-40 minutes in a preheated oven at 360F (depending on the size) and be sure to not open the oven to prevent gougères from collapsing.

Remove from and allow 5min to cool down before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens