French Gougères (Cheese Puffs)
Author's Notes: A gougère, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.
French Gougères (Cheese Puffs) Print Recipe
Yields 50 • Ready in 45min
- ½ Cup Water
- ½ Cup Milk
- 8 Tbsp. Unsalted Butter, cut into pieces
- ¾ Tsp. Kosher Salt**
- ¼ Tsp. Herbes de Provence Seasoning**
- 1 ¼ Cups All-Purpose Flour
- 4 Large Eggs
- 1 ¼ Cups Gruyere/Cheddar Cheese, shredded (plus more for sprinkling)
- ½ Tsp. Freshly Ground Black Pepper**
- 1 Large Egg Yolk
- Preheat oven to 400˚F.
- Bring water, milk, butter, salt, and herbes de Provence to a boil in a medium saucepan, stirring until butter is melted. Remove from the heat, add flour and stir to combine.
- Return the saucepan to the burner and cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball.
- Continue to cook, continue to stir vigorously, until a dry film forms on bottom and side of pan and dough is no longer sticky, about 2 minutes longer. Remove the pan from the heat and allow dough to cool slightly, 2-3 minutes. Mix in the whole eggs, one at a time, incorporating each egg fully between additions. Mix in the cheese and pepper.
- Scrape dough into a piping bag with ½” opening. Pipe 1 ½” rounds about 2” apart onto a baking sheet lined either with a baking mat** or parchment paper**.
- Dip your finger into water and pat down any pointy tops on the puffs. Mix the egg yolk with 1 tsp. water in a small bowl. Brush the rounds with the egg wash, and top each with a small amount of the shredded cheese.
- Bake 22- 25 minutes, until puffed and golden and dry in the center (they should sound hollow when tapped). Serve on their own as an appetizer or with a lightly dressed arugula salad.