Gougères Recipe

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I returned from France to our remote Alaska cabin with a gougère habit that is still present today. Gougères are so beloved in our kitchen, both as a teaching subject and as an object of culinary desire, we make them practically every day.

Gougères
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Gougères
Author: 
Serves: Makes 24 servings
 
You can actually take the same gougère dough and drop it into hot oil to make beignets or steam the dough or drop it into simmering water to make dumplings. Change the profiles of the cheese and spices to suit your tastes — bacon, cheddar and cayenne are a favorite.
Ingredients
  • 6 tablespoons unsalted butter
  • 1 cup chicken stock
  • ¼ teaspoon salt
  • 1 cup bread flour
  • ¼ teaspoon freshly grated nutmeg
  • 4 eggs
  • ¾ cup Gruyere cheese, grated
  • Freshly ground pepper
  • 1½ tablespoons fresh chives
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit and spray 2 baking sheet pans with nonstick spray.
  2. In a heavy bottomed saucepan, combine the butter, chicken stock, and ¼ teaspoon of salt and bring this mixture to a boil. Remove the pan from the heat and add in the bread flour and ground nutmeg. Using a sturdy wooden spoon, stir until the dough is formed and is smooth and shiny. Return the pan to the heat and stir constantly until the mixture comes away from the sides of the pan, about 2 minutes.
  3. Add in the eggs, one at a time, mixing thoroughly after each addition. Add in the grated cheese, pepper to taste, and the minced chives. Continue mixing until the dough is well incorporated.
  4. Drop the dough by teaspoons onto the baking sheet about 2 inches apart. Bake them for about 10 minutes. Reduce the heat to 350 degrees and bake for an additional fifteen to twenty minutes, or until they are golden and puffy.