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Gougeres / Gougère Recipe
A mixture of choux pastry and Gruyère/Emmenthal cheese, baked to form individual cheese puffs; traditional in the Burgundy region of France.
We use a percentage of strong Cheddar, to give the puffs more character.
They make excellent nibbles with drinks or a side dish for a buffet or barbecue.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For about 24 Puffs:
120gr/4 oz Unsalted Butter, diced
300ml/½ pint Cold Water (or milk & water mixed)
180gr/6 oz Plain Flour, sifted
4 medium Eggs, lightly beaten
90gr/3 oz Gruyère or Emmenthal Cheese, grated
90gr/3 oz Strong Cheddar, grated
A few grates of freshly-grated Nutmeg
A little salt and a few grinds of freshly-ground Black Pepper
1. Pre-heat the oven to 200ºC/400ºF/Gas 6.
2. Place the butter with the water/milk in a medium, heavy-based, saucepan and heat slowly until the butter melts.
3. Bring to a rapid boil and remove from the heat immediately.
4. Quickly tip in the sifted flour and beat vigorously until the mixture comes away from the side of the pan.
5. Add the eggs, a little at a time, mixing thoroughly - making sure they are amalgamated at each stage before incorporating any more. The mixture should be smooth and glossy.
6. Stir the cheeses in, along with the salt, pepper & nutmeg, and all is combined.
7. Either using a piping bag, or two teaspoons, heap blobs of the mixture onto a baking sheet (which has been prepared with a smear of butter and a light dusting of flour).
8. Bake in the pre-heated oven for 25-30 minutes, so that the puffs are golden brow. Don't open the open door to check for the first 20 minutes, or the rising puffs might sink.
Pierce a tiny hole in the side of each puff to release any steam, and cool the puffs on wire racks.
Serve warm if possible.