How to Make Gougère Cheese Puffs

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: emmental cheese

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

Finely grate 4 ounces (about 1 cup) of gruyere cheese.

In a medium saucepan, add 1/3 cup of water, 1/3 cup of milk, 1/2 teaspoon of sugar, 1/2 teaspoon of coarse salt, and 5 tablespoons of butter.

Bring the mixture to a boil over medium heat.

Add 1 pinch of cayenne pepper (or black pepper) to the boiling mixture.

Add 2/3 cup of all-purpose flour and mix well over heat, ensuring no lumps remain, until the dough forms a ball and leaves a thin film on the sides of the pan.

Transfer the dough to a heat-proof bowl and let it sit for 2 to 3 minutes to cool slightly but not completely.

Add 1 egg at a time to the dough, mixing well to incorporate before adding the next egg.

After adding the last egg, mix well until you have a nice and silky dough.

Fold in the grated cheese until well incorporated.

Transfer the dough to a piping bag fitted with a medium round tip or cut the tip of a large ziploc bag.

Pipe bite-sized mounds onto a baking sheet lined with parchment paper or a non-stick mat, leaving space between them to allow for puffing.

Bake in a preheated oven at 375°F (190°C) for 18 to 20 minutes until they have puffed up and are light brown.

Watch for moisture bubbles around the gougères while baking; they should be dry or have just a few bubbles when done.

Remove the gougères from the oven; they are best served warm but are also tasty at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens