Gougères: Cheesy French Puffs

Light and airy cheese puffs, perfect for a snack or appetizer.

Prep Time

20 minutes

Total Time

45 minutes

Calories

1680 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.41/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1cupWater(Filtered water recommended)

6tablespoonsUnsalted Butter(Cut into smaller pieces)

£0.60

1cupAll-Purpose Flour(Measured correctly (spoon and level))

£0.20

0.5teaspoonSalt

£0.60

0.3teaspoonBlack Pepper(Freshly ground preferred)

£0.02

4largeEggs(Room temperature)

£1.20

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

£3.00

Total Cost

£5.62

£1.41 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a medium saucepan, combine the water, butter, salt, and pepper. Bring to a boil over medium heat.
3.
Once boiling, remove from heat and immediately add all of the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4.
Return the saucepan to low heat and cook, stirring constantly, for about 1-2 minutes to dry out the dough slightly. This step is important for the puffs to rise properly.
5.
Remove from heat and let the dough cool for a few minutes until it's warm but not hot. This is important so the eggs don't cook.
6.
Add the eggs one at a time, mixing well after each addition. The dough will initially look curdled, but it will come together as you continue to mix. The final dough should be smooth and glossy.
7.
Stir in the grated Gruyère cheese until evenly distributed.
8.
Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe or spoon small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving some space between each puff.
9.
Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during baking, as this can cause the puffs to deflate.
10.
Turn off the oven and prop the door open slightly. Let the gougères cool in the oven for 5 minutes to prevent them from collapsing.
11.
Transfer the gougères to a wire rack to cool completely. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (250g)

1680 kcal / 7029 kJ

Carbs

88g

34% of RDA

Fat

120g

171% of RDA

Protein

68g

136% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

75 g

375% of RDA

Chef's Tips

Make sure the butter is fully melted before adding the flour.

Drying out the dough on low heat helps create a light and airy texture.

Don't overmix the dough after adding the eggs, just mix until combined.

If using a spoon, dip it in water between each mound to prevent sticking.

Gougères are best served the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for a few minutes to crisp them up.

Cooking Equipment

Oven

Stovetop

Mixing Bowls

Baking Sheet

Piping Bag (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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