Gougères
Light and airy French cheese puffs made with choux pastry and Gruyère cheese, perfect for entertaining.
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Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup Gruyère cheese, grated
- 2 tsp fresh thyme leaves, chopped
- 1/4 tsp black pepper, freshly ground
- pinch nutmeg, freshly grated
Instructions
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1
Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
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2
In a medium saucepan, combine 1 cup water, 1/2 cup cubed unsalted butter, and 1/2 tsp salt. Bring to a boil over medium-high heat.
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3
Once boiling, remove from heat and add all the 1 cup all-purpose flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
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4
Return the pan to low heat and continue stirring for about 1-2 minutes to dry out the dough slightly.
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5
Transfer the dough to a bowl and let cool for 2-3 minutes.
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6
Add the 4 large eggs one at a time, beating well after each addition until the dough becomes smooth and glossy.
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7
Stir in the 1 cup grated Gruyère cheese, 2 tsp chopped fresh thyme leaves, 1/4 tsp freshly ground black pepper, and pinch freshly grated nutmeg until well combined.
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8
Transfer the mixture to a piping bag fitted with a 1/2-inch round tip, or use a spoon to portion the dough.
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9
Pipe or spoon mounds about 1-inch in diameter onto the prepared baking sheets, spacing them about 2 inches apart.
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10
Bake for 20-25 minutes until puffed and golden brown. Rotate the baking sheets halfway through baking time.
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11
Once baked, pierce each gougère with a small knife to allow steam to escape. This helps them stay crisp.
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12
Serve warm or at room temperature. They are best the day they are made.
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