3.3 33


  • Servings: makes about 30 gougères

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KEY: Baking, Cocktail Party, Holiday Open House, New Year's Eve, French, Appetizers/starters, Breads, Rolls & Muffins, Make Ahead, Vegetarian, Afternoon Tea

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Panificio Longoni in Milan


  • 1 cup milk
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon paprika
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups grated Swiss cheese (Emmenthaler or Gruyère)
  • Coarse salt (fleur de sel or kosher salt) to sprinkle on top

How to make this recipe

  1. Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
  2. Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
  3. Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.
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Panificio Longoni in Milan

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