How To Make Gougères (Fancy Cheese Puffs)!

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: emmental cheese

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

Preheat the oven to 425°F (220°C).

Line two rimmed baking sheets with parchment paper and set aside.

In a medium saucepan, combine water, milk, and butter over medium-high heat.

Let the mixture come to a boil.

Once boiling, immediately add in the flour and stir gently to incorporate, then vigorously stir until the mixture forms a ball and pulls away from the sides of the pot.

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let it cool for a couple of minutes.

Spread the dough up the sides of the bowl to cool quicker, then bring it back to the center.

Turn the mixer on low and add in five eggs, one at a time, letting each egg incorporate before adding the next one.

Add in sharp cheddar and Parmesan cheese, reserving about a quarter cup of each for topping, and mix gently until just incorporated.

Transfer the batter to a piping bag and snip the top of the bag.

Pipe golf ball-sized mounds on the baking sheets, leaving about an inch of room between each mound.

Dip your finger in water and gently smooth out any points on the tops of the mounds to prevent burning during baking.

Whisk the remaining egg in a small bowl and lightly brush each mound with the egg wash.

Sprinkle each mound with the reserved cheese.

Bake for about 20 to 25 minutes until puffy and golden brown.

Serve immediately while still hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens