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
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
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
I’d eat a mountain of these. Yum!
Thanks Lindsey. My little guy ate a couple and I pretty much ate the rest – they are too good!
I have tried (in vain) to make these many times…I’ve given up altogether, lol! These look wonderful ;-)
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