Cheese Puffs (Gougeres) recipe

There’s something truly magical about the aroma of freshly baked cheese puffs wafting through the kitchen. Recently, I stumbled upon this Gougères recipe by Bee Yinn Low, and let me tell you, it has become an instant hit in our household. These aren’t your average, run-of-the-mill cheese puffs; these are light, airy, and utterly addictive French Gougères, bursting with the savory goodness of mozzarella and parmesan. From the moment they emerged from the oven, golden brown and beautifully puffed, I knew we were in for a treat. The kids, usually picky eaters, couldn’t get enough, and my husband, a self-proclaimed snack connoisseur, declared them “absolutely divine.” The best part? They are surprisingly easy to make, perfect for a weekend baking project or a last-minute appetizer for guests. If you’re looking for a recipe that’s guaranteed to impress and disappear in minutes, look no further. These homemade Gougères are about to become your new go-to cheesy indulgence.

Ingredients: Simple Essentials for Exquisite Cheese Puffs

The beauty of this Gougères recipe lies in its simplicity. You won’t need a pantry full of exotic ingredients, just a few kitchen staples and, of course, plenty of cheese! Here’s what you’ll need to create these delightful cheese puffs:

• ▢ 3/4 cup Water: Water is the foundation of our choux pastry. It helps create steam in the oven, which is crucial for the puffs to rise and become airy.
• ▢ 5 tablespoons Unsalted Butter: Butter adds richness, flavor, and tenderness to the Gougères. Unsalted butter is preferred as it allows you to control the saltiness of the dough.
• ▢ 1/2 teaspoon Salt: Salt enhances the flavors of all the other ingredients and is essential for balancing the richness of the butter and cheese.
• ▢ 1/8 teaspoon Freshly Ground Black Pepper: A touch of black pepper adds a subtle warmth and depth of flavor, complementing the cheese beautifully. Freshly ground is recommended for the best flavor, but pre-ground will also work.
• ▢ 1 cup Plain Flour: All-purpose flour is the structure builder of the Gougères. It creates the dough that will puff up in the oven. Make sure to use plain flour, not self-raising.
• ▢ 4 Large Eggs: Eggs are the binding agent and provide moisture and richness. They also contribute to the rise and airy texture of the Gougères. Use large eggs for the correct ratio of liquid to dry ingredients.
• ▢ 3/4 cup Grated Mozzarella Cheese: Mozzarella cheese brings a mild, milky flavor and a wonderful meltiness to the Gougères. It contributes to the cheesy pull and gooey center.
• ▢ 1/4 teaspoon Italian Parsley, Minced: Fresh Italian parsley adds a touch of herbaceousness and freshness, balancing the richness of the cheese. Minced parsley distributes evenly throughout the dough.
• ▢ 1/2 cup Grated Parmesan Cheese: Parmesan cheese provides a sharp, salty, and nutty flavor that complements the mozzarella perfectly. It adds a wonderful savory depth to the Gougères. We’ll use some in the dough and some for topping for extra cheesy goodness.

Step-by-Step Instructions: Baking Perfect Gougères Every Time

Making Gougères might seem intimidating if you’ve never worked with choux pastry before, but this recipe is surprisingly straightforward. Follow these simple, step-by-step instructions, and you’ll be enjoying warm, cheesy puffs in no time:

1. Preheat and Prepare: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper. This prevents the Gougères from sticking and ensures easy cleanup. Parchment paper also helps with even baking.
2. Boil the Base: In a medium saucepan, combine the water, unsalted butter, salt, and freshly ground black pepper. Place the saucepan over medium heat and bring the mixture to a rolling boil. Ensure the butter is fully melted and the mixture is boiling rapidly before moving to the next step. This is crucial for the dough to come together correctly.
3. Add Flour and Form Dough: Once boiling, immediately remove the saucepan from the heat and add all the plain flour at once. Using a wooden spoon or spatula, stir vigorously and quickly until the flour is fully incorporated and a smooth dough forms. Continue stirring over low heat for an additional 2 minutes. This step, known as “drying out” the dough, is essential for removing excess moisture and ensuring the Gougères puff up properly. The dough should pull away from the sides of the pan and form a ball.
4. Cool and Incorporate Eggs: Transfer the dough to a mixing bowl. Allow it to cool slightly for about 5-10 minutes. This is important because you don’t want to cook the eggs when you add them. Once slightly cooled (it should still be warm, not hot), add the eggs one at a time. Make sure each egg is fully incorporated into the dough before adding the next. Stir vigorously after each addition until the dough is smooth and glossy. The dough will initially look curdled after the first egg, but it will come together as you add the remaining eggs.
5. Cheese and Parsley Infusion: Once all the eggs are incorporated, add the grated mozzarella cheese and minced Italian parsley to the dough. Mix well until the cheese and parsley are evenly distributed throughout the dough. This is where the cheesy flavor truly begins to develop.
6. Shape and Place: Using two tablespoons, or a small cookie scoop, shape each ball of dough. Aim for roughly tablespoon-sized portions. Drop the dough balls onto the prepared parchment paper-lined baking sheet, spacing them about 1.5 to 2 inches (4 to 5 cm) apart. This spacing allows for proper air circulation and prevents the Gougères from sticking together as they puff up.
7. Parmesan Topping: Sprinkle some grated Parmesan cheese on top of each Gougère. This adds a lovely golden-brown crust and an extra burst of Parmesan flavor. You can be generous with the Parmesan topping if you love a cheesy crust.
8. Bake in Two Stages: Place the baking sheet in the preheated oven and bake at 425°F (220°C) for 10 minutes. This initial high temperature creates steam and helps the Gougères puff up dramatically. After 10 minutes, reduce the oven temperature to 380°F (190°C) and continue baking for another 20–25 minutes, or until the Gougères are golden brown and sound hollow when tapped lightly on the bottom. The baking time may vary slightly depending on your oven, so keep an eye on them.
9. Cool and Serve: Once baked, remove the Gougères from the oven and let them cool slightly on the baking sheet for a few minutes. Serve them warm for the best flavor and texture. Gougères are best enjoyed fresh from the oven when they are at their puffiest and cheesiest.

Nutrition Facts: A Cheesy Treat to Enjoy in Moderation

While Gougères are undeniably delicious, it’s always good to be mindful of their nutritional content. Here’s an approximate look at the nutrition facts per serving (based on 18 Gougères from the recipe, and estimations, actual values may vary):

• Servings: 18 Gougères
• Serving Size: 1 Gougère (approximate)

Approximate Nutrition per Serving (per Gougère):

• Calories: Approximately 120-150 kcal
• Fat: Approximately 8-10g
  • Saturated Fat: Approximately 5-6g
• Cholesterol: Approximately 50-60mg
• Sodium: Approximately 150-200mg
• Carbohydrates: Approximately 8-10g
  • Fiber: Less than 1g
  • Sugar: Less than 1g
• Protein: Approximately 4-5g

Important Notes:

• These are estimates and can vary based on specific ingredients used, size of Gougères, and accuracy of portioning.
• Gougères are a treat and should be enjoyed in moderation as part of a balanced diet.
• The primary source of calories comes from butter, cheese, and eggs, which also contribute to the delicious flavor and texture.

Preparation Time: Quick and Easy From Start to Finish

One of the great things about this Gougères recipe is how relatively quick and easy it is to prepare, making it perfect for both planned gatherings and spontaneous cravings:

• Prep Time: 20 minutes
  • This includes gathering ingredients, measuring, and making the choux pastry dough.
• Cook Time: 30 minutes
  • This is the total baking time, including the initial high-temperature bake and the subsequent lower temperature bake.
• Total Time: 50 minutes
  • From start to finish, you can have freshly baked Gougères on your table in under an hour!

How to Serve Gougères: Versatile Delights for Any Occasion

Gougères are incredibly versatile and can be served in numerous ways, making them perfect for a variety of occasions. Here are some delightful serving suggestions:

• Appetizer: Serve warm Gougères as a sophisticated and crowd-pleasing appetizer. They are perfect for parties, holiday gatherings, or even a casual get-together.
• Snack: Enjoy Gougères as a delicious afternoon or evening snack. Their savory and cheesy flavor makes them incredibly satisfying.
• Side Dish: Serve Gougères as a savory side dish alongside soups, salads, or main courses. They pair especially well with French onion soup, roasted chicken, or a hearty beef stew.
• Cheese Board Addition: Elevate your cheese board by adding a bowl of warm Gougères. Their warm, cheesy puff complements a variety of cheeses, crackers, and fruits.
• With Dips: Offer a selection of dips to accompany your Gougères. Consider:
  • Creamy Dips: Ranch dressing, French onion dip, spinach artichoke dip, or a homemade garlic aioli.
  • Spicy Dips: Sriracha mayo, spicy cheese dip, or a chili garlic sauce.
  • Herbaceous Dips: Pesto, chimichurri, or a dill and yogurt dip.
• Wine Pairing: Gougères pair wonderfully with various wines. Try:
  • Crisp White Wines: Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay.
  • Light-Bodied Red Wines: Pinot Noir or Beaujolais.
  • Sparkling Wine: Champagne or Prosecco for a festive touch.

Additional Tips for Gougère Perfection: Elevate Your Baking Game

To ensure your Gougères turn out perfectly every time, here are five additional tips to keep in mind:

1. Dough Consistency is Key: Pay close attention to the dough consistency at each stage. The dough after cooking the flour should be smooth and form a ball. After adding eggs, it should be glossy, smooth, and pipe-able (or scoop-able). If the dough seems too wet, you may have added too much egg or not cooked the dough long enough initially. If it’s too dry, it’s harder to pipe and may not puff as well.
2. Don’t Open the Oven Too Early: Resist the temptation to open the oven door during the initial baking phase (especially in the first 15-20 minutes). Opening the oven can release the steam and cause the Gougères to deflate.
3. Customize Your Cheese: Feel free to experiment with different cheese combinations. Gruyere, cheddar, comté, or even a blend of Italian cheeses would all work wonderfully. You can also add a pinch of dried herbs like thyme, rosemary, or herbes de Provence to the dough for extra flavor.
4. Make Ahead and Reheat: Gougères are best served fresh, but you can prepare the dough ahead of time and keep it in the refrigerator for a few hours before baking. Alternatively, you can bake the Gougères ahead and reheat them gently in a low oven (around 300°F or 150°C) for 5-10 minutes to crisp them up again. They are also freezer-friendly after baking; freeze them in an airtight container and reheat from frozen in a low oven.
5. Piping for Uniformity (Optional): For a more uniform and elegant look, you can pipe the Gougère dough onto the baking sheet using a piping bag fitted with a large round tip. This ensures consistent size and shape. However, using two spoons works perfectly well for a more rustic look.

Frequently Asked Questions (FAQs) About Gougères

Have questions about making Gougères? Here are answers to some common queries:

Q1: My Gougères didn’t puff up. What went wrong?

A: Several factors can contribute to Gougères not puffing up:
* Dough not cooked enough: Ensure you cook the dough for 2 minutes after adding the flour to dry it out sufficiently.
* Too much moisture: Make sure you measure ingredients accurately, especially water and eggs.
* Oven temperature: Ensure your oven is at the correct temperature and preheated properly.
* Opening oven too early: Avoid opening the oven door during the initial baking phase.
* Old baking powder (if recipe includes it – this recipe doesn’t): While this recipe doesn’t use baking powder, in recipes that do, ensure it’s fresh.

Q2: My Gougères are flat after baking. Why?

A: Flat Gougères can be caused by:
* Underbaking: Make sure to bake them until they are golden brown and sound hollow when tapped.
* Cooling too quickly: Let them cool slightly in the oven with the door ajar to prevent rapid deflation.
* Too much fat in the dough: While butter is essential, ensure you are using the correct amount.

Q3: Can I make Gougères without Parmesan cheese?

A: Yes, you can! While Parmesan adds a distinctive flavor, you can omit it or substitute it with another hard, flavorful cheese like Pecorino Romano or Asiago. You can also increase the amount of mozzarella or use a different cheese entirely in the dough and for topping.

Q4: How do I store leftover Gougères?

A: Leftover Gougères are best stored in an airtight container at room temperature for a day or two. To maintain their crispness, you can reheat them in a low oven (300°F or 150°C) for a few minutes before serving. For longer storage, freeze them in an airtight container and reheat from frozen as needed.

Q5: Can I add other flavors to Gougères?

A: Absolutely! Gougères are a fantastic base for flavor variations. You can add:
* Herbs: Thyme, rosemary, chives, dill, or herbes de Provence.
* Spices: Garlic powder, onion powder, paprika, or cayenne pepper for a kick.
* Other Cheeses: Gruyere, cheddar, goat cheese, or blue cheese.
* Fillings (after baking): You can pipe in savory fillings like cream cheese mixtures, flavored butters, or even paté after the Gougères have cooled.

Conclusion: Your Journey to Gougère Mastery Starts Now

This Cheese Puffs (Gougères) recipe is your gateway to creating impressive, delicious, and surprisingly easy French cheese puffs right in your own kitchen. From the simple ingredient list to the straightforward instructions, this recipe is designed for success, even for beginner bakers. Whether you’re looking for a standout appetizer, a delightful snack, or a unique side dish, Gougères are guaranteed to impress. So, gather your ingredients, preheat your oven, and embark on your Gougère baking adventure. Get ready to experience the magic of these light, airy, and utterly irresistible cheesy puffs – your family and friends will thank you! Enjoy the delightful aroma and even more delightful taste of homemade Gougères, and watch them disappear in minutes. Happy baking!

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