Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : makes about 28 gougères
© Hector Sanchez

How to Make It

Step 1    

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.

Step 2    

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Step 3    

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

Notes

When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.

Gougères freeze well. It might be fun to make extra with your club, so you can all take some home. After baking, allow them to cool completely. When you return home, spread the gougères out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in sturdy plastic bags for several months.

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Aggregate Rating value: 5

Review Count: 4774

Worst Rating: 0

Best Rating: 5

Author Name: Rebecca Shrand

Review Body: Perfect EVERY TIME! So incredibly delicious. One batch made 60+ for me, and disappeared within 10 minutes for only 4 people! Absolutely divine.

Review Rating:

Date Published: 2017-05-31

Author Name: Redleaf Osmond

Review Body: I love these

Review Rating: 5

Date Published: 2016-11-15