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Light and tasty, cheese gougères are the ultimate easy, chic aperitif. These savoury, cheesy puffs are absolutely delicious. And with all my advice, it'll be child's play!
If you like choux pastry, you'll love these classic French Chouquettes (French sugar puffs)!
💙 Why you'll love them
- They're perfect for a gourmet aperitif.
- With all my advice, they're foolproof.
- They are vegetarian
🧈 Ingredients
You'll need the following ingredients. You can find the quantities in the recipe card below.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Butter: I recommend using mild butter.
- Water.
- Flour: all-purpose flour.
- The cheese of your choice: use a hard Swiss cheese, as soft cheeses will moisten the paste.
🥰 Chef's tips
- Add the flour off the heat so that it mixes well with the rest of the ingredients.
- Once the butter, water and flour have been mixed, allow the mixture to cool. If it's too hot when you add the eggs, they'll cook and you'll have to start all over again...
- Use a scale : the weight of an egg can vary according to its size. As European, I'm used to working in grams and milliliters. For Gougères, I really recommend using a digital scale, because they require precision. That way, you'll be sure to succeed.
- Beat your eggs: it will be easier to weigh them and they will incorporate better into the choux pastry.
- When you pocket your gougères, space them well apart: they will swell during cooking, so they shouldn't stick together. And for each gougère, make a small pile a little high: the higher it is, the softer it will be.
- Cooking time will depend on the size of your gougères: the smaller they are, the less time they will take to cook.
- Bake in a hot oven for about ten minutes .
- Don't use rotating heat : personally, I rarely use it. I prefer natural convection a thousand times over, which I think is more reliable.
- Do not open the oven door before the end of cooking: the cold air could come into contact with the cabbages, causing them to fall over.
✨ How to know if your choux pastry is a success
To make a successful choux pastry, you can evaluate it at each stage of the recipe:
- When you mix all the ingredients with the whisk (step 2): your choux pastry should start to form a ball.
- When you dry the dough in the pan (step 3): your dough will be perfect when it no longer sticks to the bottom of the pan, but slides right off.
- Once the eggs have been added and you've stirred everything together (step 4): using a spoon, scoop up lots of choux pastry and lift it over the bowl. The part that is about to fall back must separate at once from the part that is still on the spoon.
💡 Frequently Asked Questions
There may be three reasons for this: there's still too much moisture in your dough, the crust hasn't finished baking, or you've opened the oven door too early.
Put them in the oven for 6-7 minutes at 160°C.
❄️ Preservation / freezing
Cheese gougères can be kept for 1 or 2 days in the fridge.
If you want to freeze them, you can: just wait until they're cold and place them in freezer bags before putting them in the freezer.
😋 Other gourmet aperitifs
- Melt-in-the-mouth goat cheese and spinach croquettes
- Mushroom, garlic and Parmesan crostini
- Easy breaded camemberts
If you make those cheese Gougères, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Gougères au fromage
Ingredients
- 50 g unsalted butter soft
- 1 large pinch salt
- 100 g water
- 50 g all-purpose flour
- 100 g eggs approx. 2, to be weighed anyway (without eggshells)
- 80 g Swiss hard cheese
Instructions
- Grate the cheese you chose and set aside.
- Melt the butter, salt and water in a saucepan over medium-high heat. Stir to prevent sticking, bring to boil and, as soon as it boils, remove from the heat.
- Add the flour all at once, take a whisk and mix very vigorously. The mixture should begin to form a ball.
- Dry out the dough: put the saucepan back on the heat, still on medium-high, and mix very quickly with a spatula. You'll know it's done when the dough no longer sticks to the bottom of the pan.
- Preheat your oven to 410°F/210°C in natural convection/static heat mode, high and low. Place the mixture in a bowl and leave to cool. Beat the eggs in a bowl, add them and mix very strongly by hand.
- Add the grated cheese and mix again. If your choux pastry is a success, the ribbon of dough will snap when you lift it with a spoon.
- Put your dough in a piping bag, make well-spaced circles and bake in the middle of the oven at 410°F/210°C for 20 minutes (all ovens are unique, so check at 15 minutes).
Notes
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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