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6 tbsp/8s g unsalted butter
⅞ cup/210 ml water
⅔ cup/80 g all-purpose/plain flour
3 eggs
4 oz/115 g best quality gruyere or comte cheese
A pinch of salt


Makes: 15


Preheat the oven to 400°F/200°C/gas 6. In a small saucepan over medium heat, heat the butter and water together until the butter is melted. Bring to a boil, whisking to combine. Continue whisking as you add the flour all at once, stirring constantly until a shiny dough forms. Continue cooking over medium heat for 2 to 3 minutes, stirring constantly to evaporate excess moisture. Remove from the heat and transfer the dough mixture to the bowl of an electric mixer fitted with the whisk attachment. Turn on the machine to medium speed and add the eggs. Continue to mix until the dough is smooth and the eggs are incorporated. Turn the machine off and add half of the cheese. Turn the mixer back on and continue mixing, until the cheese is blended, and then add the remaining cheese and the salt. Line a baking sheet/tray with parchment/baking paper. Using a pastry/piping bag with a plain tip, pipe the dough into small mounds about the size of a golf ball, about 2 in/ 5 cm apart. Bake for 25 to 30 minutes or until puffed and golden. Serve hot, or let cool completely before refrigerating or freezing, after which the Gougères can be reheated in a 350°F/180°C/gas 4 oven until piping hot.

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