Gougeres Cheese Puffs
Light, airy choux pastry puffs loaded with Gruyere cheese, baked until golden and hollow inside. A classic French bistro appetizer that is irresistible served warm from the oven.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1 1/2 cups Gruyere cheese (or Swiss), finely grated
- 1 tsp Dijon mustard
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp ground nutmeg
Instructions
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1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
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2
In a medium saucepan over medium heat, combine 1 cup water, 1/2 cup cut into pieces unsalted butter, and 1/2 tsp kosher salt. Bring to a full boil.
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3
Remove from heat and add all the 1 cup all-purpose flour at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball that pulls away from the sides of the pan.
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4
Return to medium heat and stir constantly for 1 to 2 minutes to dry out the dough slightly.
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5
Transfer dough to a bowl and let cool for 5 minutes. Beat in 4 room temperature large eggs one at a time, mixing well after each addition until the dough is smooth, glossy, and falls from the spoon in a thick ribbon.
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6
Stir in most of the 1 1/2 cups finely grated Gruyere cheese (or Swiss) (reserve a few tablespoons), 1 tsp Dijon mustard, 1/4 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg.
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7
Drop heaping tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle the reserved Gruyere cheese (or Swiss) on top.
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8
Bake for 22 to 25 minutes, rotating pans halfway through, until the puffs are deep golden brown and feel light. Do not open the oven in the first 15 minutes or they will collapse.
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9
Serve warm. Gougeres are best eaten within 1 hour of baking.