Main Page
For breakfast
Gougers French cheese buns

Gougères (French Cheese Puffs)

Delicious cheese puffs in the finest French tradition. These choux pastry puffs with cheese are wonderful with tea, coffee, or just a glass of milk. You can eat them just as they are, or fill the hollow inside with a cream or other filling for a lovely appetizer for a party table.

Lyalich

Recipe author

Composition / ingredients

Servings:

Flour

140

Hard cheese

100

Butter

100

Water

125

Milk

125

Eggs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 9 g

Fats 45 % 18 g

Carbohydrates 33 % 13 g

232 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

How do you bake gougères, French cheese puffs? Gather all the ingredients. You can use any hard cheese, but its type will affect the flavor of the puffs. Don't use large eggs, though, or the dough will come out too loose. Medium (large-grade) eggs are just right.
Step 2:

Pour the milk and water into a saucepan and add the butter and salt.
Step 3:

Set the pan over medium heat and bring it to a boil, stirring until the salt and butter are fully dissolved.
Step 4:

Reduce the heat to the very lowest and slowly add the sifted flour, stirring quickly. Keep stirring vigorously until the dough comes together into a firm, smooth ball. This takes about 2–3 minutes.
Step 5:

Take it off the heat and keep stirring until the dough cools enough that it doesn't burn you to the touch. This keeps the eggs from cooking when you add them.
Step 6:

Now that the dough has cooled, start adding the eggs — one at a time, or you won't get the dough right. Add one egg and mix thoroughly until smooth. It'll be a bit tough at first, but it gets easier with each egg.
Step 7:

Add the second egg and mix thoroughly again. Here's what the dough looks like after the second egg.
Step 8:

Add the third egg and mix thoroughly too. Choux pastry really benefits from thorough mixing — that's how it gets the right consistency, which means it'll bake up beautifully.
Step 9:

Add the last egg and give the dough one final, thorough mix. It shouldn't be runny or too thick. If it falls slowly off the spoon in a thick ribbon, it's ready. Set the oven to preheat to 360°F (180°C).
Step 10:

Grate the cheese on the fine side of a grater and stir it into the dough, setting a little aside for later.
Step 11:

Mix well until the cheese is evenly distributed through the dough.
Step 12:

Line a baking sheet with parchment paper or a silicone mat. Using a spoon or a piping bag, pipe even mounds 2–3 cm apart, since they'll spread as they bake.
Step 13:

Sprinkle the tops of the puffs with grated cheese.
Step 14:

Before you start baking, remember one rule: under no circumstances open the door for the first 25 minutes — better yet, not until they're done. Even if there's a hurricane, an earthquake, or an alien invasion outside, do not open the oven door. The moment you suddenly open it, your puffs will collapse. Put them in the hot oven and bake at 360°F (180°C) for 30–40 minutes, until golden brown.
Step 15:

Take them out of the oven, let them cool, and serve.
Step 16:

Enjoy.

Keep in mind that everyone's oven is different. The temperature and baking time may differ from what's given in the recipe. For any baked dish to come out right, use this helpful information on the quirks of ovens!
Be prepared to need a little more or less flour than the recipe states. Go by the desired consistency of the dough rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!