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Classic Gruyere gougeres. A savory version of choux paste, the base for cream puffs and chocolate eclairs. One of my favorite hors d'oeuvres.

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Recipe Summary

prep:
10 mins
cook:
42 mins
total:
52 mins
Servings:
15
Yield:
30 cheese puffs
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.

  • Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.

  • Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.

  • Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.

  • Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

Cook's Notes:

Try not to open the oven during baking.

They can also be filled. A spoonful of fresh thyme, or any favorite herb could also enhance the flavor.

Can be stored in the refrigerator or freezer, and reheated to crisp them up.

Nutrition Facts

124 calories; protein 3.9g; carbohydrates 6.6g; fat 9.1g; cholesterol 55.9mg; sodium 35mg. Full Nutrition
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