The Science Behind Perfect Gougères
Utilizing an instant-read thermometer to assess the doneness of choux pastry offers a more precise approach than relying on traditional methods. Allowing the gougères to rest in a cooling oven for 30 minutes post-baking guarantees that they remain crisp and do not become soggy from trapped steam.
Gougères are delightful cheese puffs crafted from choux pastry, typically featuring Gruyère or another French alpine cheese. However, other semi-firm cheeses like cheddar can also be used effectively. These little treats are baked until they puff up, forming a hollow center with a golden-brown, crispy exterior and a tender interior.
For an in-depth understanding of the science and techniques involved in this recipe, check out our comprehensive guide on basic pâte à choux. The process for making gougères follows essential steps: first, use an instant-read thermometer to ensure the flour mixture is adequately heated; then cool it just enough so that adding eggs won’t cause them to scramble. Next, incorporate grated cheese along with hints of nutmeg and black pepper for added flavor complexity. We recommend sprinkling extra cheese on top of each puff for an even cheesier experience.
Gougères make excellent snacks before meals or as accompaniments to drinks—just remember to serve them warm! The addition of cheese means they lose some appeal when completely cooled.
Gougères (Choux Pastry Cheese Puffs) Recipe
Ingredients:
- 1 cup (235g) water or milk - 6 tablespoons (85g) unsalted butter, cut into ½-inch cubes
- ½ teaspoon (2g) Diamond Crystal kosher salt (use half as much if using table salt)
- 4 ½ ounces (128 g) all-purpose flour, sifted
- 4 large eggs
- 4 ounces (115 g) finely grated Gruyère cheese plus extra for topping
- Pinch of freshly grated nutmeg
- Pinch of freshly ground black pepper
- Egg wash made from 1 large egg whisked with 1 tablespoon (15ml) water or nonstick cooking spray
Instructions:
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In a medium-sized stainless-steel saucepan or saucier, combine water (or milk), butter, and salt.
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Place over high heat until the liquid reaches a rolling boil and the butter has melted completely—this should take about two minutes.
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Remove from heat and stir in the sifted flour using a wooden spoon or stiff silicone spatula until no lumps remain.
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Return the saucepan to medium-high heat while stirring frequently until the dough reaches 175°F (80°C). If you don’t have a thermometer handy, look for signs such as thin starchy film forming inside the pan and dough pulling together into one cohesive mass.
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For stand mixer preparation: Transfer dough into your stand mixer fitted with paddle attachment; mix at medium speed until it cools down to about 145°F (63°C).
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Gradually add eggs one at a time; ensure each egg is fully incorporated before adding another—starting at low speed can help initially before increasing once batter begins developing.
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Scrape down sides of bowl then mix in Gruyère cheese along with nutmeg and black pepper just until combined.
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If finishing by hand: Allow dough to cool while stirring frequently until it hits around 145°F; add eggs one by one while mixing well after each addition till smooth paste forms followed by incorporating seasonings.
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Transfer batter into pastry bag fitted with half-inch tip; you can keep this sealed bag at room temperature for up to two hours if needed.
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Preheat your oven to 400°F (205°C) placing rack in middle position while lining rimmed baking sheet with parchment paper—secure corners if desired by piping small dabs under them.
11.Pipe mounds measuring about 1½ inches onto parchment paper—you should yield approximately twenty gougères total!
12.Smooth any pointed tips gently using moistened fingers then brush lightly with egg wash without letting excess drip onto parchment—or alternatively spray lightly using nonstick cooking spray!
13.Top each mound generously but gently press additional grated Gruyère onto surfaces ensuring adherence during baking process!
14.Bake these beauties till puffed up beautifully golden brown feeling hollow when lifted which takes roughly twenty-five minutes! Turn off oven crack door open allowing resting period lasting thirty minutes helps set crust perfectly!
15.Serve warm since cooled versions may lack their full flavor profile—but feel free reheating briefly back into preheated oven set around350°F(175°C).
Special Equipment Needed:
A three-quart saucier/pot is essential alongside stand mixer tools including rimmed baking sheets lined properly plus necessary piping bags/tips!
Notes:
Both water & milk work well here—with richer flavors coming through when opting solely for water due its simplicity versus deeper browning achieved via milk options available too!
To maintain uniformity among puffs consider preparing templates beforehand tracing circles beneath parchment paper flipped upside down prior placement upon baking sheets themselves ensuring consistency throughout production stages ahead!
Make-Ahead & Storage Tips: Baked gougères stored airtight last three days refrigerated but freeze nicely wrapped tightly lasting month-long periods too! To refresh either option simply reheat within preheated ovens achieving crispness again within five-minute intervals easily done so enjoy every bite freshened back up again later on whenever desired most conveniently possible!