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Gougères

Gougeres - delicious french cheese pastries

I often serve gougères (aka delicious french cheese pastries) as an appetiser at dinner parties – everyone loves them, H included – they are really good!

Serve them as is or cut in half and fill with what ever takes your fancy.

I have always found they work out best mixing by hand but you could give a stick blender a go.  It does take a little effort to get the eggs combined but its well worth it, just keep whisking and it will come together…

Enjoy xx

Gougeres
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Gougères

Ingredients

  • 250 ml water
  • 150 g butter , cut into cubes
  • pinch of nutmeg
  • pinch of salt
  • freshly ground pepper
  • 200 g plain flour
  • 5 eggs; at room temperature
  • 120 g gruyere cheese , diced into 1/2cm (1/4 in) cubes
  • Extra egg , beaten, for egg wash

Instructions

  • Pre-heat oven to 200 degrees (400 degrees F)
  • In a large saucepan put water, butter, salt, pepper and nutmeg. Bring to the boil while stirring constantly - very important or it will split
  • Once boiling, turn off the heat and add the flour. Combine and keep stirring for one minute until well combined and a dough forms
  • Immediately incorporate one egg at a time into the dough - I use a whisk. Tap the whisk on the sides of saucepan to loosen the mixture if it gets stuck in the whisk - its hard work but worth it. Once all the eggs are combined, stir through the cheese
  • Using a tablespoon, spoon onto a baking tray lined with baking paper. With a pasty brush, egg wash just the tops - not letting it run down the sides
  • Bake for 25 minutes; serve

Notes

Makes about 16 large gougeres
The recipe insists on using greyere cheese but I have used all sorts (manchego, gouda, etc.). Not very authentic I know, but they still taste great
You can also freeze raw gougers. Put them straight into the oven frozen and allow an extra few minutes cooking time
Adapted from Jacques Reymond - Cuisine du Temps

love Little Big H

May 4, 2014Cristie

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Reader Interactions

Comments

  1. Lindsey

    May 7, 2014 at 5:26 am

    I’d eat a mountain of these. Yum!

    Reply
    • Cristie

      May 7, 2014 at 1:45 pm

      Thanks Lindsey. My little guy ate a couple and I pretty much ate the rest – they are too good!

      Reply
  2. Lisa @bitesforbabies

    May 8, 2014 at 4:53 am

    I have tried (in vain) to make these many times…I’ve given up altogether, lol! These look wonderful ;-)

    Reply
    • Cristie

      May 14, 2014 at 12:36 pm

      Thank you Lisa. They are definitely worth another try! I’ve had a few people say similar things but they have always worked out for me. Quite a few recipes use a hand blender but I’ve always just used a whisk. Also, keep the mixture in the saucepan so its stays hot while you incorporate the eggs. Let me know if you do decide to give it another go. xx

      Reply

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G'day, welcome to Little Big H. My hope when starting this blog was to share and encourage parents to be adventurous with their cooking and to help raise adventurous eaters. more…

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