Gougères
Gougères, from above
Non vegEggBurgundy

Gougères

Cheesy choux puffs, crisp outside and hollow inside. Dangerously easy to eat by the dozen.

50 minTime
16 gProtein each
mildSpice
Burgundy's cheese puffs1 chapter · 1 min read

Make it your way

Grandma's wayChoux pastry with Comté or Gruyère.
The original
387kcalsame
16 gproteinsame
1 gfibresame
50minutessame

Gougères.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Water½ cup
Milk½ cup
Butter100 g
Maida (all-purpose flour, plain flour)1¼ cups
Egg5
Gruyère cheese1½ cups, grated
Salt½ tsp
Whole spicesa pinch of nutmeg
Black peppera pinch

Method

4 steps
  1. 1Bring water, milk, butter and salt to a boil. Add flour and beat over low heat until it forms a ball.
  2. 2Cool briefly, then beat in the eggs one at a time, then most of the cheese, nutmeg and pepper.
  3. 3Pipe or spoon small mounds on a lined tray and top with the rest of the cheese.
  4. 4Bake at 200 C until puffed and deep golden. Do not open the oven early.
Serve it like this

Pile warm in a basket or on a board and serve straight from the oven as a party snack.

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Make it a meal

What goes with Gougères: a bread or rice, a side, something to drink and something sweet.

With a main Soupe à l'oignon90 min
On the side Œufs mimosa25 min
On the side Tapenade15 min
To drink Pink lemonade15 min
To drink Chocolat chaud10 min
Something sweet Paris Brest120 min
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