French Cheese Puffs (Gougeres)
Recipe video above. Fabulous light-as-air cheesy puffs that are crusty on the outside, hollow and soft on the inside. In France, they're served as nibbles with pre dinner drinks, as finger food at gatherings and for dunking into soups and stews! (How to pronounce Gougeres)
Foto: RecipeTin Eats
Ingredients
- 1 cup (250ml) water
- 80 g / 5.5 tbsp butter (, unsalted, cut into 1.5 cm / 0.5" cubes)
- 1 cup (150g) flour (, plain / all purpose)
- 3/4 tsp salt (, kosher/cooking salt)
- Pinch nutmeg ((powder or freshly grated))
- Pinch black pepper
- 4 eggs ((~60 - 65g / 2oz each))
- 200 g / 2 cups Gruyère cheese (, freshly shredded (Note 1))
- 50 g / 1/2 cup Gruyere cheese, extra (, freshly shredded (Note 1))
- 1 egg yolk (, for brushing)
Steps
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Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
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Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
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Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
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Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
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Remove from stove, leave for 2 minutes.
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Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!
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Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
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Stir in 2 cups cheese.
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Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)
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Brush with yolk, then top with a pinch of reserved Cheese for topping.
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Bake 25 minutes.
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Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
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Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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