GOUGÈRES: Light as air cheese puffs by french chef

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: emmental cheese

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

Boil 1 liter of water with 400 grams of butter in a saucepan.

Add 600 grams of flour all at once and mix vigorously until it forms a ball.

Continue mixing for 2-3 minutes to evaporate excess liquid and ensure the dough is not sticking to the pan.

Transfer the dough to a food processor.

Add eggs one by one, mixing after each addition, and control the texture of the dough.

Season the dough with salt, nutmeg, and black pepper.

Cut cheese into small cubes and fold them into the dough.

Transfer the dough into a pastry bag.

Prepare a baking sheet lined with parchment paper, using a bit of dough to stick the paper down.

Pipe the dough onto the baking sheet, leaving space between each puff.

Brush the tops with a mixture of egg yolk and water for a golden finish.

Bake in the oven at 170°C for 17-20 minutes, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens