Gougères, Cheesy Pastry Puffs

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Gougères, Cheesy Pastry Puffs

How about a not-super fancy food with a somewhat fancy name? Easter is just around the corner and that seems like the perfect ask for a holiday treat. For that, I bring you these Gougères, Cheesy Pastry Puffs.

But first, hello from Jordan! I’m here with my friend Xtina, and after two years of waiting, I’m finally here. I can’t wait to tell you all about it!

But first, let’s talk about these gougères. A few months ago, Mom and I took a choux pastry class to help us beat the winter blues.  We do love cooking classes (and can’t wait to tell you about the one I’m taking in Jordan!), but often I don’t think it’s worth it for something that I tried-and-true know how to make at home.  As such, I’ve tended to go for those with more challenging elements- such as strudel dough, puff pastry, or in this case, choux.

I have made choux before (years ago, YEARS!), so I figured it was time for a refresher, just in time for spring holidays just around the corner.  This class was fab- we made a LOT of pastry – including some amazing cream puffs- more on that later, and these gougères.

cheesy choux pastry

choux

These little bites of heaven are full of cheese- two kinds, to be exact (Parmesan and cheddar) and a hint of nutmeg. The combo and the aroma that will fill your house- well, it’s worth making these just for that!

So what do you do with them? I personally ate them like popcorn (since we made this a bit on the smaller size) and it was not an exercise in portion control, but make them a little bigger and you can fill them with anything your heart desires. A smoked salmon dip came to my mind, but use your imagination. I just think they’d be the perfect appetizer vehicle for any gathering you’ve got around the corner. The best part? They can be frozen ahead – just make the dough, freeze it raw and bake from frozen as directed below. Fresh pastry, whenever you wish!

gougères

Gougeres

March 29, 2023
: 24+
: 15 min
: 20 min
: 45 min
: Medium
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Gougères are cheesy pastry puffs made from choux dough and make a savory, golden, crisp delicious pastry- bite sized!

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Ingredients
  • ¼ cup/57.5 g Water, room temperature (about 73 degrees)
  • ¼ cup/57.5 g Whole milk, room temperature
  • ¼ cup/57.5 g Unsalted butter, room temperature
  • ¼ tsp fine sea salt
  • ½ tsp sugar
  • ½ cup + 2 ½ TB/90g all-purpose flour
  • 2 large eggs
  • 6 TB shredded Parmesan
  • 6 TB shredded sharp white cheddar cheese
  • ¼ tsp coarse ground black pepper
  • Pinch nutmeg
Directions
  • Step 1 Place the water, milk, butter, salt and sugar into a medium saucepan over high heat. Bring to a rolling boil, ensuring that all the butter has melted.
  • Step 2 Immediately remove from the stove and add the flour and mix well with a wooden spoon until completely combined.
  • Step 3 Return to the stove and continue cooking and stirring continually until a film forms at the bottom of the pan. Remove from the heat.
  • Step 4 Preheat the oven to 400F.
  • Step 5 Place the mixture into the bowl of a stand mixer, and beat on medium-high (about 5) speed about 5 minutes until the mixture has cooled. Add the eggs one at a time, making sure each is incorporated completely before adding the next egg. Once you add the first egg, check the texture to make sure the dough is thick and smooth and makes a “v-shape” when you lift your spatula. If it’s still too think, add the last egg a little at a time until it is the correct consistency – you don’t want the dough to be too runny.
  • Step 6 Add the cheeses, pepper and nutmeg and distribute evenly.
  • Step 7 Using a 2 TB ice cream or cookie scoop, place them evenly spaced on a parchment-lined cookie sheet, leaving about 1 ½ inches between each puff.
  • Step 8 Bake 14-16 minutes until deep golden brown. Serve immediately. These can be reheated in the oven to bring up to freshness if served later in the day.
  • Step 9 Unbaked pastry can be frozen and then baked as above, keeping them on the counter only as long as it takes for the oven to preheat. No need to thaw completely.
  • Step 10 Recipe from Zingerman’s Bakehouse

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