3 simple steps to make Gougeres
Gougeres are delicious cheese choux puffs that can be served as an appetizer for friends and family. Making Choux pastry is in fact very simple and actually works most of the time when using the proper technique and respect cooking temperatures. in this recipe, I am giving you 3 simple steps to get it right every time and you will be able to make these cheesy puffs in no time.
INGREDIENTS FOR THE GOUGERES:
⦁ 250 ml / 1 cup water
⦁ 80 grams / 2.8 oz plain butter
⦁ 3 whole eggs (medium size) 4 eggs if you use small ones
⦁ 125 grams / 4.4 oz all purpose flour (sifted)
⦁ a pinch of salt and pepper
⦁ a grating of nutmeg
⦁ 100 grams / 3.5 ozs grated cheese (comte, gruyere or cheddar cheese)
For the Topping:
⦁ Egg wash: one egg beaten with a tablespoon of water (optional)
⦁ 50 grams cheese grated or in small cubes
⦁ This recipe can be improved by replacing the water with milk and by brushing the choux puffs with egg wash before adding the cheese on top
⦁ Do not pipe the choux too small, the right size is about a tablespoon of choux pastry
⦁ The amount of eggs can vary slightly so always have an extra egg beaten at the ready in case you need to add just a bit of extra egg to get the right consistency for the choux pastry.
⦁ Preheat oven (fan forced) to 200˚C (400 F).
⦁ Put water, butter, salt, and (if used) pepper into a saucepan and place over a medium-low heat. Bring to a simmer, at which point, turn off the heat.
⦁ Add all of the flour and mix in with a wooden spoon until a ball of dough (panade) is formed, and then, over a low heat, continually roll the panade about in the pan to remove excess moisture. Turn off the heat.
⦁ Transfer the panade to a large bowl and allow to cool down. Break the eggs into a dish and beat them. Grate the cheese.
⦁ Tip about half of the beaten egg into the bowl and mix into the panade, then slowly add the remaining egg and continue to mix in. The dough will form ribbons when dropped from the mixing spoon.
⦁ Add the grated cheese and mix in. When integrated, grate some nutmeg in (optional) and mix in. If desired, the bowl can then be placed in a refrigerator for about an hour, though this is not essential.
⦁ Put the dough into the piping bag and pipe individual dollops onto a baking tray lined with baking paper, or onto a silicone mat. Brush each dollop with egg wash and top with a little grated cheese. Put the tray into the oven for 20-25 minutes, and then reduce the heat to 150 C (302 F) and cook for a further 15 minutes.
DO NOT OPEN THE OVEN DOOR DURING BAKING
HOW TO MAKE GOUGERES (VIDEO RECIPE):