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Airy Gougères

"Gougères were traditionally served to hungry tasters in Burgundian cellars," says winemaker Jeremy Seysses of his light cheese puffs. "It's now only done for special tastings, but it's always a nice moment when you see the wife of the host come down the cellar staircase with a basket of still-steaming gougères."


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  • Total Time:
  • Servings: Makes about 48

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  • 1 cup whole milk

  • 4 tablespoons unsalted butter

  • 1/2 teaspoon salt

  • 1 cup all-purpose flour

  • 4 large eggs

  • 1 tablespoon crème fraîche

  • 6 ounces shredded Comté or Gruyère cheese (1 1/2 cups)


  1. Preheat the oven to 400°. In a medium saucepan, combine the milk, butter and salt and bring to a boil over high heat. Add the flour all at once and stir vigorously with a wooden spoon over moderate heat until the dough forms a ball. Stir for 1 minute to slightly dry out the dough.
  2. Transfer the dough to a stand mixer fitted with the paddle and let cool slightly for 2 minutes. With the machine at medium speed, beat in the eggs, 2 at a time, beating well between additions. Mix in the crème fraîche and then the cheese.
  3. Line 2 large baking sheets with parchment paper. Fill a pastry bag with the dough and pipe out 1 1/2-inch mounds about 1 inch apart on the prepared baking sheets. Bake the gougères in the center of the oven for 20 minutes. Turn the oven down to 350° and bake until the gougères are golden brown and puffed, about 8 minutes longer. Transfer to a rack to cool slightly. Serve the gougères warm or at room temperature.

Make Ahead

The baked gougères can be cooled thoroughly and frozen for up to 1 month. Rewarm in a preheated 350° oven for about 5 minutes.

Contributed By Published April 2011

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