Gougères Cheese Puffs
My Gougères Cheese Puffs recipe turns New England butter and cheese into a homey, delectable appetizer! They're warm, airy puffs that are easier to make that you think. Bake up a batch for holiday gatherings and game days.
Servings: 10 servings
Calories: 219kcal
Ingredients
- ½ cup butter
- 1¼ cups water
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- 1¼ cups all-purpose flour
- 4 large eggs
- 1 cup freshly grated Swiss or Gruyere cheese
Instructions
Make the pastry dough:
- Preheat the oven to 425°F. Line large baking sheets with parchment paper.
- Slice the ½ cup butter into small pieces. Heat the butter, 1¼ cups water, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon thyme, and ½ teaspoon black pepper in a medium saucepan, until the water comes to a boil and the butter is melted. Remove the pan from the heat.
- Stir in the 1¼ cups all-purpose flour; keep stirring until no dry flour remains. Return the pan to the burner over medium heat.
- Use a wooden spoon or rubber spatula to stir the flour mixture constantly over the heat—it will quickly pull away from the sides and form a sticky lump of dough. Keep stirring the dough for about 3 to 4 minutes. (The bottom of the pan will get covered by a film which is normal.) If you have a digital thermometer you can check the temperature of the dough—it should be 165° to 175°F.
- Transfer the dough to the bowl of a stand mixer with a paddle attachment. Mix the dough on low for 3 to 4 minutes to cool it enough to touch.
- Beat the 4 large eggs, one at a time, into the dough, mixing thoroughly and scraping the sides of the bowl before adding the next.
- Add in the 1 cup freshly grated Swiss or Gruyere cheese and mix the dough on low just until the cheese is incorporated.
Make the puffs:
- Drop the dough by rounded teaspoonfuls (or use a small, 2-teaspoon-sized cookie scoop to make one-inch balls) on the prepared sheet. Or if you prefer, transfer the dough to a pastry bag with a large fluted tip and pipe it onto the prepared sheets. Leave space between the dough.
- Use a wet finger to smooth the tops of each scoop of dough.
- Bake the puffs for 10 minutes. Then, reduce the oven temperature to 350° F. (Do not open the door.) Bake the puffs for another 15 to 20 minutes, until they're lightly browned on top and the tops feel sturdy.
- Turn off the oven and partly open the door. Leave the sheet of puffs inside and let them cool on the oven rack for 20 minutes. (This helps prevent deflating and keeps them crisp.)
Serve:
- Serve them warm if possible! If you are planning to fill them, allow them to cool before piping in filling or splitting them open to fill.
- Makes about 40 Gougères.
Notes
- Leave space between the Gougères on the baking sheet; they need room to expand, but they also need room for the hot air to circulate and properly puff the dough.
- Grate your own cheese for the Gougères. Pre-shredded cheeses are treated with additives to prevent them from sticking. They don't melt smoothly, and the additives may interfere with the proper baking of the puffs.
Nutrition
Serving: 4puffs | Calories: 219kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 355mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 514IU | Vitamin C: 0.4mg | Calcium: 151mg | Iron: 1mg
