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    Food » Savory French Cheese Puffs (Gougeres)

    Savory French Cheese Puffs (Gougeres)

    Posted: 02/19/2020 | Last updated: 12/01/2021 by Erin 1 Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    Gougeres, or French cheese puffs, start with a basic pate a choux dough that bakes into wonderfully light puffs that are given their flavor with a bold cheese - like Swiss or Gruyere - and black pepper.

    Don't let the fancy terms scare you away, because pate a choux is a lovely dough that is incredibly simple to make and it comes together so well in the bowl.  While this dough is most often used in a sweet recipes like cream puffs, mixing a strong cheese into the batter yields a delicious side that can take the place of any other dinner bread.

    Pate a choux dough begins on the stovetop where butter, a combo of milk and water, salt, and pepper are brought to a boil.  Flour is dumped in and stirred together until an elastic dough is formed and a dry film becomes visible on the bottom and sides of the pan.

    Then everything gets transferred to a mixing bowl and is given time to cool so that eggs can be added along with the cheese.  Finally, mounds are piped onto a parchment-lined pan and then bake until poofy, hollow, cheesy puffs are formed.

    Don't be afraid to try pate a choux dough!  Once you realize how easy it is and how tasty the result, you'll want to start churning out gougeres and profiteroles on the regular.  Enjoy!

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    Savory French Cheese Puffs (Gougeres)


    ★★★★

    4 from 1 reviews

    • Author: Erin Browne
    • Total Time: 40 mins
    • Yield: 12 puffs 1x
    Print Recipe
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    Ingredients

    Scale
    • 4 TBS unsalted butter
    • ¼ cup milk
    • ¼ cup water
    • ¼ tsp salt
    • ¼ tsp black pepper
    • ½ cup all-purpose flour, spooned into measuring cup and leveled off
    • 2 large eggs
    • 3 oz grated cheese - Gruyere, Swiss, or Comte

    Instructions

    1. Prepare a baking sheet by lining it with parchment paper.
    2. Preheat oven to 400F
    3. In a small pot, add the butter, milk, water, salt, and pepper. Bring to a boil and then add all of the flour, stir with wooden spoon to combine. Lower the heat to medium-low and continue stirring until the dough comes together and begins to dry out just a little, about 1-2 minutes. The dough ball will come together nicely and be a little bit elastic when you stir it. You will notice a dry film starting to form on the bottom and sides of the pan.
    4. Transfer the dough to a mixing bowl and give it a stir occasionally to allow the steam to escape. When the dough has cooled to being warm to the touch, add the eggs one at a time, combining well after each one. Mix in the cheese.
    5. Scoop dough into a big Ziploc bag or piping bag with the corner cut off or fitted with a large round tip. Pipe 1-2 inch rounds onto the prepared baking sheet, leaving about 2 inches between each one. If desired, wet clean fingers and smooth off the top of the domes, but don't squish them down.
    6. Bake for about 5 minutes at 425 and then lower the heat to 350 and continue baking 15-20 minutes more until the puffs are golden brown and have dried out. They will sound hollow if you tap them.
    7. Serve warm or at room temperature.
    • Prep Time: 5 mins
    • Cook Time: 35 mins

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    About Erin

    Erin is a mom of two human babies and two fur-covered babies. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

    Comments

    1. Nancy

      January 15, 2023 at 7:58 pm

      These were great, easy recipe to follow, only issue was to preheat oven to 400, then cook for 10 minutes at 425,. Will definitely make again

      ★★★★

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    Hi, I'm Erin! I love food and I bet you do, too! I cook for my family and share the recipes that we love. We also like to camp, so there will be a fair bit about that around here, too.

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