Gougères
Gougères
Ingredients
- 125 ml water
- 60 g butter
- 1 pinch salt
- 75 g flour
- 2 eggs
- 50 g Comté cheese, finely grated
- 1 pinch pepper, freshly ground, as needed
Instructions
- 1
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
⏱️ 3 min
- 3
Remove the saucepan from the heat. Add all of the flour at once and mix vigorously with a sturdy wooden spoon until the dough comes together, forms a ball, and pulls away cleanly from the sides of the pan.
⏱️ 2 min
- 4
Return the saucepan to low heat. Continue to mix and 'dry out' the dough for about 2 minutes, stirring constantly. This step helps to evaporate excess moisture, which is crucial for light and airy gougères.
⏱️ 2 min
- 5
Transfer the dough to a mixing bowl. Add the eggs one at a time, mixing thoroughly after each addition until the egg is fully incorporated and the dough becomes smooth and shiny. The dough may look separated at first, but keep mixing until it comes back together.
⏱️ 5 min
- 6
Stir in the finely grated Comté cheese and a pinch of freshly ground pepper. Mix until just combined.
⏱️ 1 min
- 7
Transfer the dough to a piping bag fitted with a plain round tip (or simply snip off the corner of a sturdy Ziploc bag). Pipe small mounds, about 2-3 cm in diameter, onto the prepared baking sheet, leaving some space between each gougère as they will puff up.
⏱️ 2 min
- 8
Bake in the preheated oven for 25 minutes, or until the gougères are golden brown, puffed, and firm to the touch. Avoid opening the oven door during the first 15-20 minutes of baking to prevent them from deflating.
⏱️ 25 min•🌡️ 180
- 9
Serve warm as an appetizer or snack.
Kitchen Tools
Nutrition Facts (per serving)
Gougères
- 125 ml water
- 60 g butter
- 1 pinch salt
- 75 g flour
- 2 eggs
- 50 g Comté cheese, finely grated
- 1 pinch pepper, freshly ground, as needed
Instructions
- 1
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
⏱️ 3 min - 3
Remove the saucepan from the heat. Add all of the flour at once and mix vigorously with a sturdy wooden spoon until the dough comes together, forms a ball, and pulls away cleanly from the sides of the pan.
⏱️ 2 min - 4
Return the saucepan to low heat. Continue to mix and 'dry out' the dough for about 2 minutes, stirring constantly. This step helps to evaporate excess moisture, which is crucial for light and airy gougères.
⏱️ 2 min - 5
Transfer the dough to a mixing bowl. Add the eggs one at a time, mixing thoroughly after each addition until the egg is fully incorporated and the dough becomes smooth and shiny. The dough may look separated at first, but keep mixing until it comes back together.
⏱️ 5 min - 6
Stir in the finely grated Comté cheese and a pinch of freshly ground pepper. Mix until just combined.
⏱️ 1 min - 7
Transfer the dough to a piping bag fitted with a plain round tip (or simply snip off the corner of a sturdy Ziploc bag). Pipe small mounds, about 2-3 cm in diameter, onto the prepared baking sheet, leaving some space between each gougère as they will puff up.
⏱️ 2 min - 8
Bake in the preheated oven for 25 minutes, or until the gougères are golden brown, puffed, and firm to the touch. Avoid opening the oven door during the first 15-20 minutes of baking to prevent them from deflating.
⏱️ 25 min•🌡️ 180 - 9
Serve warm as an appetizer or snack.