How to Make Gougeres (Savory Choux Pastries)

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: emmental cheese

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

Put 1 cup of almond milk and 4 tablespoons of butter in a heavy bottom pan and bring it to a boil over medium heat.

Once boiling, remove from heat and stir in 1 cup of flour all at once, mixing with a wooden spoon until it forms a gloopy mess.

Add a pinch of salt and a pinch of black pepper to the mixture and return it to the stove over medium-low heat.

Cook while stirring constantly until the dough is quite dry and pulls away from the sides of the pan, which takes a couple of minutes.

Transfer the dough to a bowl and let it cool for about a minute.

Add 4 large room temperature eggs one at a time, mixing well after each addition until the dough is smooth and well combined.

Incorporate a bit of freshly ground nutmeg and 1 cup of Gruyère cheese into the dough, mixing until fully combined.

Prepare a pastry bag with the dough and preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper and use a bit of dough to stick the paper down.

Pipe or spoon out about 1 to 2 tablespoons of dough for each gougère, leaving a couple of inches between them on the baking sheet.

Sprinkle a little bit of cheese on top of each gougère before baking.

Bake in the preheated oven for about 20 to 22 minutes, rotating the pan halfway through for even baking.

Once baked, allow to cool slightly before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens