Gougeres are the savory version of choux pastry. They are as fun to say as they are to eat!
If you haven’t made choux before, read this post before making them. They are basically made the same, just with some savory additions.
They can be served plain (all though.. nothing is “plain” about a gougere!) or you can fill them with savory fillings, like chicken salad for a tea party, or with a charcuterie board…
GOUGERES
1/2 cup unsalted butter
1/4 teaspoon salt (I like using fine sea salt)
1 cup water
1 cup flour
4 eggs, beaten
1 cup grated cheese (I like smoked cheddar or gruyere)
1/2 teaspoon black pepper
Bring the butter, salt, and water to boil over medium heat in a small saucepan. Stir frequently and keep a close eye. You want the butter to melt and you also don’t want the water to boil long as you don’t want to let the water evaporate.
With pan still on the heat stir in the flour and beat with a wooden spoon to completely incorporate the flour.
Keep stirring vigorously until the dough sticks to itself and pulls away from the sides of the pan (kind of like when bread dough clings to itself when beaten with a dough hook).
Transfer to a mixing bowl and let cool for a few minutes. You can break the dough up to help it cool faster as well.
Add the eggs, a couple tablespoons at a time, beating until incorporated after each addition. Dough should take almost if not all the eggs and be glossy and very smooth when ready and will hold it’s shape when piped or scooped. Fold in pepper and cheese.
Pipe or scoop onto silicone or parchment lined baking trays. (I used approximately 1 Tablespoon choux per gougere.)
Wet your finger to smooth down any tips before baking.
Bake at 400 degrees for 25-30 minutes. Don’t open the oven until the end of the cooking time to keep their shape.
When golden and crisp, remove from oven and pierce with a paring knife to allow the steam to escape. (I usually do this in the side where it won’t be visible.)
Ingredients
- 1/2 cup unsalted butter
- 1/4 teaspoon salt (I like using fine sea salt)
- 1 cup water
- 1 cup flour
- 4 eggs, beaten
- 1 cup grated cheese (I like smoked cheddar or gruyere)
- 1/2 teaspoon black pepper
Instructions
- Bring the butter, salt, and water to boil over medium heat in a small saucepan. Stir frequently and keep a close eye. You want the butter to melt and you also don’t want the water to boil long as you don’t want to let the water evaporate.
- With pan still on the heat stir in the flour and beat with a wooden spoon to completely incorporate the flour.
- Keep stirring vigorously until the dough sticks to itself and pulls away from the sides of the pan (kind of like when bread dough clings to itself when beaten with a dough hook).
- Transfer to a mixing bowl and let cool for a few minutes. You can break the dough up to help it cool faster as well.
- Add the eggs, a couple tablespoons at a time, beating until incorporated after each addition. Dough should take almost if not all the eggs and be glossy and very smooth when ready and will hold it’s shape when piped or scooped. Fold in pepper and cheese.
- Pipe or scoop onto silicone or parchment lined baking trays. (I used approximately 1 Tablespoon choux per gougere.)
- Wet your finger to smooth down any tips before baking.
- Bake at 400 degrees for 25-30 minutes. Don’t open the oven until the end of the cooking time to keep their shape.
- When golden and crisp, remove from oven and pierce with a paring knife to allow the steam to escape. (I usually do this in the side where it won’t be visible.)
