Gougères Recipe

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This recipe is a faithful rendition of the classic, "authorized" version in Larousse Gastronomique.

Estimated Prep Time: 30 minutes

Estimated Cooking Time: 25 minutes Cooking at: 150 C / Gas Mark 2 / 300 F



Shred the cheese; set aside.

Butter a pie pan; set aside.

In a large saucepan, bring to a boil the water, butter and salt. When the water has boiled and the butter melted in, take the saucepan off the heat (leave the burner on), and whisk in the flour. Return the pan to the (high) heat, and stir the dough (wooden spoon ideal) until it "dries" enough to come away easily from the sides of the pan (about 3 to 5 minutes.)

Remove from heat now (permanently.) Start heating the oven.

Mix in the eggs (both yolk and white) one by one, a pinch or two of white pepper, and finally the cheese. The dough is now finished.

Take a tablespoonful of dough, and with your hands make it roughly egg-shaped. Place it into the pie pan. Make another; tuck it in next to its new neighbour. Fill up the pie dish until the dough has been used up. With the back of a spoon, press an indent into the top of each. Brush with the final egg, beaten, sprinkle with the second amount of cheese, pop into oven and bake until puffed and golden brown.

The story behind this recipe...

  • icon
    Gougères are small, hollow pastry puffs made of a rich egg and butter dough with cheese in the dough. The dough is very similar in its composition and in its making to choux pastry, with the exception of the addition to it of shredded cheese (classically, Gruyère cheese.) Gougères are usually served room temperature as a side-dish, but they can be served hot as an hors d'œuvre.
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