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–+ servings

Gougeres

A triple cheese blend of Gruyere, aged white cheddar, and Parmesan elevates simple pate a choux to cheesy new heights in this foolproof gougeres recipe.
Photo by Lynne Calamia
Yield: 60 gougeres

Software

  • 1 cup water
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon kosher salt
  • 1 cup plus 2 1/2 tablespoons bread flour
  • 4 large eggs
  • 1 to 2 large egg whites
  • 3/4 cup grated Gruyere cheese
  • 3/4 cup grated aged white cheddar
  • 1 teaspoon freshly ground white pepper
  • 3 tablespoons finely grated Parmesan cheese

Specialized Hardware

  • Digital kitchen scale

Procedure

  • Heat the oven to 425°F and adjust an oven rack to the middle. Line two half sheet pans with parchment paper.
  • Place the water, butter, and salt in a 3-quart saucier or saucepan, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, 3 to 4 minutes.
  • Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on the stir setting until there is no more steam rising from the bowl, about 5 minutes. While this is mixing, toss the Gruyere, cheddar, and white pepper in a medium bowl and set aside.
  • Increase the mixer speed to low, then add the eggs, one at a time, making sure each is completely incorporated before adding another. You may need to stop the mixer occasionally and scrape down the sides of the bowl and the paddle every 2 additions of egg. Add one of the egg whites and mix until completely incorporated. Check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. If it's still too stiff to do so, beat in the last white.
  • Add the cheese and pepper mixture and continue to beat just until combined, about 15 seconds.
  • Transfer to a piping bag fitted with a plastic coupler and a round tip. Pipe a little of the mixture into the four corners under the parchment paper to hold it in place on the sheet pans.
  • Pipe the mixture into 3/4- to 1-inch tall and 1 to 1 1/4 inches in diameter puffs on the parchment, 1 inch apart. You should be able to fit 30 rounds per tray. Use a damp finger to smooth the tops of the dough mixture. Sprinkle with the Parmesan.
  • Place one sheet pan of gougeres in the oven and bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until golden brown and crisp, 8 to 10 more minutes.
  • Remove from the oven and immediately pierce the bottom of each puff with a paring knife to release steam. Increase the oven temperature back to 425°F and repeat the baking process with the second sheet pan of gougeres. Let cool to room temperature before serving.
  • Baked gougeres can be stored in zip-top bags and frozen for up to 1 month. If you’d like to reheat them, heat room temperature gougeres in a 325°F oven for 5 minutes. Reheat frozen gougeres directly from the freezer in a 325°F oven for 5 to 7 minutes.