Gougéres

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

Photo by Ruth G.
Adapted from cuisinerecipes.com

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from cuisinerecipes.com

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

  • 1

    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

Directions

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.

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