Gougères with Gruyère Cheese
Gougères with Gruyère Cheese
Ingredients
For the Gougères
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups Gruyère cheese, finely grated
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, freshly grated
Instructions
- 1
Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone mats. If using parchment, you can lightly grease it as well.
⏱️ 5 min•🌡️ 400
- 2
In a medium saucepan, combine the water, unsalted butter, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the butter melts completely.
⏱️ 5 min
- 3
Once boiling, remove the saucepan from the heat and immediately add all of the all-purpose flour at once. Stir vigorously with a wooden spoon until the mixture comes together to form a smooth ball and pulls away from the sides of the pan. This process is called 'drying out' the dough.
⏱️ 3 min
- 4
Return the saucepan to medium heat and continue to cook the dough, stirring constantly, for 1 to 2 minutes to dry it out further. A thin film should form on the bottom of the pan. Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
⏱️ 2 min
- 5
Let the dough cool for about 5 minutes, stirring occasionally, until it's warm but not hot to the touch. This prevents the eggs from scrambling. Add the large eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough may look curdled at first, but keep beating until it comes together.
⏱️ 7 min
- 6
Once all eggs are incorporated, fold in the finely grated Gruyère cheese, black pepper, and freshly grated nutmeg until evenly distributed.
⏱️ 2 min
- 7
Using two spoons or a piping bag fitted with a large round tip, drop or pipe 1-inch mounds of dough onto the prepared baking sheets, leaving about 1 1/2 inches between each gougère. You should get about 30-36 gougères.
⏱️ 5 min
- 8
Bake for 15 minutes at 400°F. Then, reduce the oven temperature to 350°F and continue baking for another 15-20 minutes, or until the gougères are deeply golden brown, puffed, and firm to the touch. Do NOT open the oven door during the first 20 minutes of baking, as this can cause them to deflate.
⏱️ 30 min•🌡️ 350
- 9
Remove from the oven and serve warm. Gougères are best enjoyed fresh but can be reheated in a 350°F oven for a few minutes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gougères with Gruyère Cheese
Ingredients
For the Gougères
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups Gruyère cheese, finely grated
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg, freshly grated
Instructions
- 1
Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone mats. If using parchment, you can lightly grease it as well.
⏱️ 5 min•🌡️ 400 - 2
In a medium saucepan, combine the water, unsalted butter, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the butter melts completely.
⏱️ 5 min - 3
Once boiling, remove the saucepan from the heat and immediately add all of the all-purpose flour at once. Stir vigorously with a wooden spoon until the mixture comes together to form a smooth ball and pulls away from the sides of the pan. This process is called 'drying out' the dough.
⏱️ 3 min - 4
Return the saucepan to medium heat and continue to cook the dough, stirring constantly, for 1 to 2 minutes to dry it out further. A thin film should form on the bottom of the pan. Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
⏱️ 2 min - 5
Let the dough cool for about 5 minutes, stirring occasionally, until it's warm but not hot to the touch. This prevents the eggs from scrambling. Add the large eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough may look curdled at first, but keep beating until it comes together.
⏱️ 7 min - 6
Once all eggs are incorporated, fold in the finely grated Gruyère cheese, black pepper, and freshly grated nutmeg until evenly distributed.
⏱️ 2 min - 7
Using two spoons or a piping bag fitted with a large round tip, drop or pipe 1-inch mounds of dough onto the prepared baking sheets, leaving about 1 1/2 inches between each gougère. You should get about 30-36 gougères.
⏱️ 5 min - 8
Bake for 15 minutes at 400°F. Then, reduce the oven temperature to 350°F and continue baking for another 15-20 minutes, or until the gougères are deeply golden brown, puffed, and firm to the touch. Do NOT open the oven door during the first 20 minutes of baking, as this can cause them to deflate.
⏱️ 30 min•🌡️ 350 - 9
Remove from the oven and serve warm. Gougères are best enjoyed fresh but can be reheated in a 350°F oven for a few minutes.
⏱️ 1 min