Gougeres

Recipe courtesy Gale Gand

Show: Sweet DreamsEpisode: Doing the Pate a Choux

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
20 min
Level:
Intermediate
Yield:
50 to 70 pieces

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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Ingredients

1 cup milk
4 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
4 eggs
1 cup grated fol epi (young French-style Swiss cheese), Gruyere, or other Swiss cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne

Directions

Preheat the oven to 425 degrees F.

Heat the milk and butter in a medium-large saucepan over medium-high heat. When the mixture simmers and the butter is melted, add the flour all at once and stir. Add the salt and pepper. Reduce heat to medium and stir for 1 to 2 minutes to dry the mixture out. Turn off heat and stir a bit more to cool slightly.

Add the eggs 1 at a time, beating well to incorporate each egg before adding the next. Stir in the cheese, mustards, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip.

Pipe the mixture onto to a parchment paper-lined cookie sheet in rows of kisses, about 1- inch in diameter.

Smooth out any bumps with a fingertip dipped in flour.

(The recipe can be made to this point up to 8 hours in advance and refrigerated, or frozen for up to a week. Thaw at room temperature before baking.)

Bake for 10 minutes. Reduce the heat to 375 degrees F and continue baking until golden brown, about 8 to 10 minutes more.

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Comments & Reviews

recipe Gougeres
Ruth St. Louis, MO 12-01-2008
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This is the Gold Standard of Gougere Recipes
Rated: 5 stars out of 5

I've tried many different gougere recipes, but this is by far the best one out there. It is simple, requires no fancy... machinery and the result is fantastic. I've made these for so many parties and holiday get togethers and each time someone will request the recipe. They are delicious with red wine and will be the hit of any party. Read more
recipe Gougeres
Christy Round Rock, TX 12-09-2007
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Good and impressive
Rated: 4 stars out of 5

I would describe these as more of a cheese cream puff (without filling, of course). They turned out good and looked nice -... pretty much like the picture.Read more
recipe Gougeres
Anonymous 02-18-2007
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Excellent!
Rated: 5 stars out of 5

My husband made these for a supper club dinner and they were fantastic! Everyone was quite impressed by how great they... tasted and the truth is, they were sooooo simple!Read more
recipe Gougeres
HOLLY St. Louis, MO 12-01-2006
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Not difficult and very tasty!
Rated: 5 stars out of 5

I thought this was a great pate choux recipe. Not at all difficlt to make and the entire tray that I made for my book club... disappeared in no time! Mine looked much like the photo and were very soft and fluffy tasting. I will make this (and variations thereof) many times to come.Read more
recipe Gougeres
ELIZABETH Raleigh, NC 12-09-2004
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yum
Rated: 4 stars out of 5

I will admit that mine did not look like the picture either, but the flavor was GREAT! The puffed some, which was good enough... for me. I like the large number it makes - I made my small.Read more
recipe Gougeres
Anonymous 12-09-2004
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u call this a souffle?
Rated: 2 stars out of 5

I'm no professional cook, so things don't always come out perfect, but when a recipe sucks - it sucks. This does not look... like the picture, nor does it taste good. This is way too much egg; it's heavy, not fluffy; at best these are dinner bisquits.Read more