Gougères are a French Pastry that is basically a savory choux puff pastry. They are light and airy, reminiscent of a cream puff. Serve warm with a meal, cut them open and fill with more cheese, ham, chicken, tuna salad to make a delightful appetizer! These can also be served at room temperature and pair very well with wine; they go great with wines such as Chenin Blanc, Pinot Grigio, light Rieslings, Sauvignon Blanc and White Bordeaux.
I made these last night to serve with our meal, I had hoped to remake the kind of bread you get at typical Brazilian restaurants, but I actually liked this better and I am now sure that I can make these without the cheese and use them to make mini éclairs. OH I can’t wait to make those! My Husband absolutely loves éclairs!
So I made a double batch of these, and it made well over 60 puffs. I also used a mini muffin pan, this is optional, as they will be more round and traditional looking if you just put them onto a baking sheet. If you don’t have an icing bag, just use a large ziplock bag with one corner cut off, make sure to cut a fairly large exit hole as this stuff is pretty substantial and won’t pipe through a small opening.
For this recipe you will need;
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1 pinch cayenne pepper
- 1 cup whole milk
- 1 stick butter
- 6 large eggs (at room temperature)
- 1/2 cup grated Parmesan or Romano cheese or both!
- 3/4 cup grated Gruyere cheese
- 2 tablespoons milk
- 2 tablespoons grated Parmesan cheese
Preheat oven to 425 degrees F
Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low.
Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat. I tried to get a pic of while I was doing it but it was to hard, at first the milk and flour look really clumpy, don’t worry as you continue to add the flour mixture everything starts to incorporate nicely.
Separate the white and yolk from one egg, reserving the yolk for glazing.
Put the dough into a large mixer bowl. Beat at medium speed for one minute.
Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. this is very important and should be followed, don’t rush it, make sure all the egg is completely mixed in before adding the next one. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
Add the Parmesan and Gruyere cheeses. Incorporate thoroughly into the dough.
Kinda looks like cheesy mashed potatoes….
Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon, as you can see I chose to just use mini muffin tin, I think next time I may use the tin and make smaller puffs, or just go with the baking sheet. Of course I will keep you updated on this if and when I do it!
Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
Bake in pre-heated oven for 10 minutes, reduce heat to 300 degrees and bake for an additional 15 minutes. To test if they are done, remove one puff and break it open, if it is still doughy then pop back in for a few more minutes.
Remove pans from oven and leave puffs on pans until cool enough to serve.
As I said earlier, these are very versatile and can be used to make appetizers, paired with a wine serving, and best of all remove the cheese from the equation and we have a perfect candidate for dessert!
I hope you enjoyed the recipe, and if you have any questions you can email me at LauraLovingLife@hotmail.com