Gougères au Fromage (Cheese Puffs)

Savory cheese puffs that are light, airy, and utterly addictive. A classic French snack perfect for any occasion.

Prep Time

20 minutes

Total Time

45 minutes

Calories

2160 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.20/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1cupWater(Use filtered water for best results.)

6tablespoonsUnsalted Butter(Cut into small cubes.)

£0.45

1cupAll-Purpose Flour(Sifted for a lighter texture.)

£0.15

0.5teaspoonSalt

£0.45

4Eggs(Large eggs, at room temperature.)

£1.20

1cupGruyère Cheese(Grated. Can substitute with Comté or Emmental.)

£2.50

0.3teaspoonNutmeg(Freshly grated, optional but recommended)

£0.05

Total Cost

£4.80

£0.20 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is melted.
3.
Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball and pulls away from the sides of the pan.
4.
Return the saucepan to low heat and continue to cook the dough for about 1-2 minutes, stirring constantly to dry it out slightly. This step is crucial for light and airy puffs.
5.
Transfer the dough to a mixing bowl. Let it cool for 2-3 minutes to prevent the eggs from cooking.
6.
Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look broken at first, but it will come together with each egg.
7.
Stir in the grated Gruyère cheese and nutmeg.
8.
Spoon the dough into a piping bag fitted with a large round tip (or use two spoons). Pipe small mounds of dough (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
9.
Alternatively, use two spoons to drop rounded tablespoons of dough onto the baking sheet.
10.
Bake for 20-25 minutes, or until the gougères are puffed up, golden brown, and firm to the touch. Do not open the oven door during baking, as this can cause them to deflate.
11.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Gougères are best served warm.

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My Notes

Nutrition Information

Nutrition per serving (45g)

2160 kcal / 9037 kJ

Carbs

120g

46% of RDA

Fat

156g

223% of RDA

Protein

72g

144% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

1440 mg

63% of RDA

Saturated Fat

96 g

480% of RDA

Chef's Tips

Make sure the dough is cool enough before adding the eggs, otherwise they might scramble.

For extra cheesy flavor, sprinkle a bit more grated cheese on top of the gougères before baking.

Gougères can be made ahead of time and frozen. Bake them from frozen, adding a few extra minutes to the baking time.

Cooking Equipment

Oven

Saucepan

Baking sheet

Piping bag (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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