Gougères

Gougères Recipe - Vegetarian French Pastry with Gruyère Cheese

Region / culture: France | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 36 gougères |

Vegetarian diet

Introduction

Gougères are delightful French cheese puffs that are perfect for serving as an appetizer or snack. These light and airy pastries are made with a savory choux pastry dough that is mixed with cheese and baked until golden brown. They are a popular choice for parties and gatherings, as they are easy to make and always a crowd-pleaser.

History

Gougères have been a staple in French cuisine for centuries. The recipe is believed to have originated in the Burgundy region of France, where they are often served as a traditional accompaniment to wine tastings. The light and fluffy texture of gougères comes from the choux pastry dough, which is also used to make other French pastries such as éclairs and profiteroles.

Ingredients

4 tbsp unsalted butter
0.25 cup + 2 tbsp whole milk
0.5 cup water
1.25 tsp sea salt
6 grinds black pepper
0.75 cup sifted all-purpose flour
0.25 tsp baking powder
3 large eggs, at room temperature
1 cup + 2 tbsp coarsely grated gruyère cheese

How to prepare

Preheat the oven to 375°F (191°C).
Line two baking sheets with parchment paper and set them aside.
In a 2 qt (1.89 liter) saucepan, combine 0.25 cup of butter, 0.25 cup of milk, water, 0.25 tsp of salt, and pepper. Heat the mixture over medium heat.
Bring the mixture to a boil, then remove it from the heat and add the flour and baking powder.
Stir the mixture well with a wooden spoon, then return it to the heat.
Cook the dough until it pulls away from the sides of the pan and forms a ball.
Transfer the dough to the bowl of an electric mixer fitted with a paddle attachment. Set the mixer on low and mix the dough until it is just warm, about 2 minutes.
Add the eggs, one at a time, and then add 0.5 cup of cheese.
Beat the mixture until it is uniformly smooth and shiny, about 12 minutes.
Place the dough into a pastry bag fitted with a #3 tip.
Pipe the gougères into small mounds on the baking sheets, making them about 1 inch round.
Space the mounds evenly about 0.5 inch apart, making about 18 gougères per sheet.
Brush the tops of the gougères with the remaining 2 tbsp of milk, and sprinkle them with the remaining cheese and salt.
Bake the gougères for 20 to 25 minutes, or until they turn golden brown.
Remove the gougères from the oven and serve them warm.

Variations

Add herbs such as thyme, rosemary, or chives to the dough for extra flavor.
Use different types of cheese such as gruyère, cheddar, or parmesan for a unique twist.
Fill the gougères with savory fillings such as ham, bacon, or sautéed mushrooms for a heartier appetizer.

Cooking Tips & Tricks

Make sure to use room temperature eggs when making the choux pastry dough, as this will help the dough come together smoothly.

- Be sure to cook the dough until it forms a ball and pulls away from the sides of the pan before transferring it to the mixer.

- Pipe the gougères onto the baking sheets in small mounds to ensure even baking and a uniform shape.

- Brushing the tops of the gougères with milk before baking will help them turn golden brown and develop a crispy crust.

Serving Suggestions

Serve gougères warm as an appetizer or snack with a glass of wine or champagne. They can also be served alongside a salad or soup for a light meal.

Cooking Techniques

Be sure to cook the choux pastry dough until it forms a ball and pulls away from the sides of the pan before transferring it to the mixer.

- Mix the dough on low speed when adding the eggs to prevent overmixing and ensure a light and airy texture.

- Pipe the gougères onto the baking sheets in small mounds to ensure even baking and a uniform shape.

Ingredient Substitutions

You can use vegetable oil or margarine in place of butter.

- Substitute almond or soy milk for whole milk for a dairy-free option.

- Use gluten-free flour in place of all-purpose flour for a gluten-free version of gougères.

Make Ahead Tips

You can prepare the choux pastry dough ahead of time and refrigerate it for up to 24 hours before baking.

- Bake the gougères ahead of time and reheat them in a 350°F (177°C) oven for 5-10 minutes before serving.

Presentation Ideas

Serve the gougères on a platter garnished with fresh herbs or edible flowers for a beautiful presentation. - Arrange the gougères in a decorative pattern on a serving tray for an elegant touch. - Serve the gougères in individual mini muffin cups for a cute and convenient serving option.

Pairing Recommendations

Gougères pair well with a variety of wines such as Chardonnay, Sauvignon Blanc, or Pinot Noir. They also go well with sparkling wines such as Champagne or Prosecco.

Storage and Reheating Instructions

Store any leftover gougères in an airtight container at room temperature for up to 2 days. To reheat, place the gougères on a baking sheet and bake in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of gougères contains approximately 150 calories.

Carbohydrates

Each serving of gougères contains approximately 8 grams of carbohydrates.

Fats

Each serving of gougères contains approximately 10 grams of fat.

Proteins

Each serving of gougères contains approximately 5 grams of protein.

Vitamins and minerals

Gougères are a good source of calcium, vitamin A, and iron.

Alergens

Gougères contain dairy (butter, milk, cheese), eggs, and gluten (flour).

Summary

Gougères are a delicious and indulgent treat that are best enjoyed in moderation due to their high fat and calorie content.

Summary

Gougères are a delicious and versatile French pastry that is perfect for serving as an appetizer or snack. With a light and airy texture and a cheesy flavor, they are sure to be a hit at your next gathering. Experiment with different variations and pairings to create a unique and memorable culinary experience for your guests.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Gougères. It was many years ago, when I was just a young girl living in a small village in France. I had always loved to cook, and I was constantly on the lookout for new recipes to try. One day, a kind old woman who lived down the street from me invited me into her kitchen to teach me how to make these delicious little cheese puffs.

The old woman, whose name was Madame Dubois, had learned the recipe from her own grandmother many years before. She told me that Gougères were a traditional French dish, often served as an appetizer or snack at parties and gatherings. She handed me a tattered old recipe card, yellowed with age and stained with butter and flour, and began to walk me through the steps of making the dough.

I watched in awe as she expertly mixed the flour, butter, water, and eggs together in a large mixing bowl, creating a smooth, silky dough that was just the right consistency. She then added a generous amount of grated Gruyère cheese, which gave the Gougères their rich, savory flavor.

As she scooped the dough onto a baking sheet and popped it into the oven, the kitchen filled with the delicious aroma of baking cheese and butter. I couldn't wait to taste the finished product.

When the Gougères emerged from the oven, golden brown and puffed up to perfection, Madame Dubois handed me one to try. I bit into the warm, cheesy puff and my taste buds exploded with flavor. The Gougères were light and airy, with a crispy exterior and a gooey, cheesy center that melted in my mouth.

From that moment on, I was hooked. I made Gougères for every family gathering, every holiday celebration, and every dinner party I hosted. I experimented with different variations, adding herbs, spices, and different types of cheeses to create new and exciting flavors.

Over the years, I collected Gougères recipes from friends, family, and even strangers I met while traveling. Each recipe was unique, with its own special twist or secret ingredient that made it stand out from the rest.

One of my favorite Gougères recipes came from a dear friend of mine who lived in the south of France. She used a blend of goat cheese and thyme to create a tangy, herbaceous flavor that was unlike anything I had ever tasted before.

Another memorable recipe came from a chef I met in Paris, who added a touch of truffle oil to his Gougères, giving them a luxurious, earthy undertone that was simply divine.

As the years went by, I became known in my village as the Gougères queen. People would come from far and wide to taste my famous cheese puffs, and I was always happy to share my recipes and tips with anyone who asked.

Now, as I sit in my kitchen, surrounded by the scent of butter and cheese wafting from the oven, I can't help but smile as I remember that first day with Madame Dubois. She opened up a whole new world of cooking to me, and I will always be grateful for her guidance and wisdom.

And so, as I take the Gougères out of the oven and place them on a platter to cool, I know that these little cheese puffs will continue to bring joy and laughter to my family and friends for years to come. And who knows? Maybe one day, I'll pass on the recipe to a young girl who shares my passion for cooking, just as Madame Dubois did for me all those years ago.