Gougeres (French cheese puffs) taste best when they are still warm, but they can also be made in advance and frozen. I like to serve them with a glass of wine as an aperitif. You can use Gruyere cheese instead of Comte cheese.

Anonymous

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
25
Yield:
25 gougeres
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Combine 1 cup water, butter, and salt in a saucepan over medium heat and bring to a boil. Cook until butter has melted, about 5 minutes. Remove saucepan from heat. Add 1 cup plus 2 tablespoons flour all at once and mix vigorously with a wooden spoon until a smooth dough forms. Return saucepan to low heat; briefly cook and stir until dough pulls away from the pan and starts to dry out, about 2 minutes. Remove from heat and set aside to cool for 1 minute.

  • Beat eggs into the dough, 1 at a time, beating thoroughly after each addition. Add 1 cup grated Comte cheese and season lightly with pepper.

  • Use 2 teaspoons to place small mounds of dough onto the prepared baking sheet, leaving space between them.

  • Stir together egg yolk and 1 tablespoon water in a bowl and brush onto the dough mounds. Sprinkle with the remaining Comte cheese.

  • Bake in the preheated oven until puffed up and golden brown, about 20 minutes. Turn off heat and let gougeres cool in the oven with the door half-open.

Nutrition Facts

101 calories; protein 3.9g 8% DV; carbohydrates 4.4g 1% DV; fat 7.5g 12% DV; cholesterol 53.7mg 18% DV; sodium 55.2mg 2% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 3 stars
05/21/2019
It may need more flour, it melted in the pan. Or did I do something wrong? soundcloud.com/the_nitro Read More
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