Gougeres

Recipe courtesy Amy Finley

Show: The Gourmet Next DoorEpisode: Nod to the Bistro

Rated: 5 stars out of 5Rate itRead users' reviews (40)

Cook Time:
25 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: 10 min
Cook: 25 min
Total:: 40 min

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Ingredients

1/2 recipe Pate a Choux, recipe follows
1/2 cup grated Gruyere
Freshly cracked black pepper
1 egg, beaten

Directions

Special Equipment: pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush

Preheat the oven to 400 degrees F.

In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.

Pate a Choux:

1 cup water
1 teaspoon salt
3 teaspoons sugar
6 tablespoons butter, cut in pieces
3/4 cup plus 2 tablespoons flour, sifted
4 eggs, beaten

In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

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Comments & Reviews

recipe Gougeres
Sara Forest Hills, NY 07-21-2009
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Not bad.
Rated: 4 stars out of 5

Not as flavorful as I would have hoped. I would add more gruyere. I loved making these!
recipe Gougeres
Carrie Banks, OR 12-29-2008
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Good and Easy. Also, an easier way to incorporate the eggs.
Rated: 5 stars out of 5

I used this recipe to make the gougeres and the profiteroles. I liked that it used water instead of milk and less butter than... Paula's, so it saved some fat and calories. I did use Paula's idea for incorporating the eggs. After the dough part is done in the pan, instead of putting it into a clean bowl, put it into a clean food processor. Then turn it on and slowly pour in the beaten eggs. It comes together in seconds! It worked beautifully. I used a disposable pastry bag with no tip for the gougeres and then a small cookie scoop for the profiteroles. Both ways worked fine. I actually liked the gougeres better when they were a smaller size, they got a little crispy. They are addictive though! Also, for anyone that thought they were bland, try them at room temperature, they are a lot more flavorful then.Read more
recipe Gougeres
Kristin Honolulu, HI 05-04-2008
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Excellent
Rated: 5 stars out of 5

Great Recipe. Very simple, quick, and presented nicely on the plate.
recipe Gougeres
Anonymous 02-14-2008
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Easy
Rated: 5 stars out of 5

I used a small mealon baller to make perfet portions. It was a huge hit at the party.
recipe Gougeres
Tracey West Trenton, NJ 12-31-2007
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Fancy looking and Delicious!!!
Rated: 5 stars out of 5

I made these for the first coarse to go with salad. Everyone raved about them. I used smoked gruyere and didn't egg wash... them before baking (I forgot). They were fabulous and a definite do over!!Read more
recipe Gougeres
Anonymous 12-31-2007
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Fabulous!
Rated: 5 stars out of 5

These are really wonderful! Made for Christmas day, and they were a hit with everyone. Did not use a pastry bag, but still... looked appetizing, and the flavor is exceptional. Easy to make, too. I was skeptical to make them right before the crowd arrived, but they were easy and a real crowd pleaser. I will definitely make these again, and again, and again...!Read more