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gougères, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.  The cheese is commonly grated GruyèreComté, or Emmentaler, but there are many variants using other cheeses or other ingredients.

Pretty fancy stuff, huh?  They may sound fancy, if you can properly pronounce them, but they are so fool proof to make, and totally delicious!  This is my first time making these, let alone, my first time making a choux dough, so I was nervous that they weren’t going to turn out.  They were practically perfect.  I can’t wait to make them again to bring to a party.  They are an easy snack to just pick up and eat.


1 1/4 cup flour

1/2 cup milk

1/2 cup water

8 tbsp butter

1/2 tsp salt

1/4 tsp cayenne

4 eggs

3/4 cup grated smoked gouda cheese

1 egg + 1 tbsp water

Sift the flour into a kitchen aid mixer fitted with the whisk attachment.  In a saucepan, over medium high heat, bring the milk, water, butter, salt, and cayenne to a boil.  As soon as it boils, remove it from the heat, and pour into the flour.  Mix on medium till a wet sticky dough forms (pâte à choux). Transfer the dough back into the saucepan and work it over medium heat with a wooden spoon. You want it to dry a little more and come together.  It should take 2-3 minutes.

Return the dough to the mixer and on medium, add one egg at a time till they are well incorporated. Then add in the grated cheese and mix for another 30 seconds.  Scrape the dough into a pastry bag, or a zip lock with the tip of a corner cut off.  Squeeze little “ball” shapes onto a parchment lined baking pan, about 2 inches apart.  (I didn’t have parchment, so I used foil, and my bottoms were a browned a tad too much)  Beat the egg and 1 tbsp of water together for the egg wash.  Brush it over each ball and bake at 375 degrees for 22-25 minutes.  They will get a nice golden color.  Don’t underbake them, or they will collapse while they cool!