French Cheese Puffs (Gougeres)
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(32)
Ingredients
24 servings
- 1 cup (250ml) water
- 80g / 5.5 tbsp butter (, unsalted, cut into 1.5 cm / 0.5" cubes)
- 1 cup (150g) flour (, plain / all purpose)
- 3/4 tsp salt (, kosher/cooking salt)
- Pinch nutmeg (powder or freshly grated)
- Pinch black pepper
- 4 eggs (~60 - 65g / 2oz each)
- 200g / 2 cups Gruyère cheese (, freshly shredded (Note 1)
- 50g / 1/2 cup Gruyere cheese, extra (, freshly shredded (Note 1)
- 1 egg yolk (, for brushing)
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Preparation
Step 1
Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
Step 2
Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
Step 3
Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
Step 4
Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
Step 5
Remove from stove, leave for 2 minutes.
Step 6
Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!
Step 7
Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
Step 8
Stir in 2 cups cheese.
Step 9
Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)
Step 10
Brush with yolk, then top with a pinch of reserved Cheese for topping.
Step 11
Bake 25 minutes.
Step 12
Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
Step 13
Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!
Step 14
Save recipe for the next time?
