Menu Enter a recipe name, ingredient, keyword...

Gougéres

By

You can bake the gougères ahead, cool completely, then freeze for up to a month. Reheat them in a 350-degree oven until crisp, 5–10 minutes.
Makes: 4 dozen; Total time: 45 minutes
.
Nutrition Information
Per gougère: 54 cal; 4g total fat (2g sat); 6mg chol; 72mg sodium; 2g carb; 0g fiber; 2g protein

Google Ads
Rate this recipe 4.7/5 (6 Votes)
Gougéres 1 Picture

Ingredients

  • HEAT:
  • 2 ⁄3 cup water
  • 1 ⁄3 cup whole milk
  • 1 stick unsalted butter (8 Tbsp.)
  • 1 tsp. kosher salt
  • 1 ⁄4 tsp. cayenne pepper
  • 1 ⁄4 tsp. freshly grated nutmeg
  • cup all-purpose flourBEAT IN:
  • .
  • BEAT IN:
  • 4 eggs
  • 2 cups shredded Gruyère cheese, divided (5.5 oz.)
  • 1 ⁄4 cup grated Parmesan
  • 1 ⁄4 cup minced fresh parsley
  • 1 Tbsp. minced lemon zest

Details

Cooking time 45mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 425°. Line two baking sheets with parchment paper; set aside.
Heat water, milk, butter, salt, cayenne, and nutmeg in a medium pot over medium until boiling. Add flour and stir with a wooden spoon until dough forms a ball around spoon. Reduce heat to low; beat dough until it starts to stick slightly on bottom and sides of pan, about 2 minutes. Immediately transfer dough to a mixing bowl and let cool slightly, about 3 minutes.
Beat in eggs, with a mixer, one at a time, until fully incorporated. Stir in 1½ cups Gruyère, Parmesan, parsley, and zest. Scoop dough with a #60 scoop (about 1 Tbsp.) 1-inch apart on prepared baking sheets. Sprinkle dough mounds with remaining ½ cup Gruyère.
Bake gougères until puffed and golden, 20–25 minutes; transfer baking sheet to a rack and let cool slightly. Serve gougères warm or at room temperature.

Review this recipe