Gougeres

Time to Cook: 
20 minutes
Time to Prepare: 
15 minutes
Number of Servings: 
28
Learn More About This Recipe +

Light and cheesy, these little bites are fantastic for a holiday party - and the best part is, not only are they easy to make but you can make them ahead and tuck them away in your freezer, ready to heat at a moment's notice. Hailing from French cuisine, gougeres created from choux dough, which is used to make eclairs. This version, however, is savoury and contains cheese. Most versions contain emmental or gruyere but you can use sharp Cheddar or as in this version, smoked gouda. Try serving these tasty bites alongside soups or stews, eat them on their own, or take them to a holiday party as an appetizer. The hard part will be keeping yourself from eating them all first!

pan of gougeres

Quick and cheesy bites perfect for a holiday party

Ingredients

3/4 cup whole milk

1/4 cup water

1/2 cup unsalted butter, cut into cubes

1 cup flour

4 eggs

1 cup cheese (I used smoked Gouda, but a sharp Cheddar or Swiss would be nice too)

fresh cracked pepper

pinch of nutmeg

 


Directions

parchment paper

1. Line your cookie sheets with parchment paper and heat the oven to 400 F.

milk and butter

2. In a medium sized saucepan, stir together the water, milk, butter, and a pinch of salt. Bring the mixture to a boil.

cheese puff

3. Remove the pan from the heat and stir in the flour. Over low heat, continue stirring until the mixture comes together in a ball. It takes about a minute or two. Remove from the heat and let cool for a couple of minutes.

4. Beat in the eggs, one at a time. The egg may not look like it's going to incorporate into the dough, but it's important that you beat each one in well before you add the next egg.

cheese puff dough

5. Once the eggs are beaten into the dough, stir in the cheese, nutmeg, and pepper.

6. Pipe the dough onto the cookie sheets into tablespoon sized dollops.

piping cheese puffs

7. Top the dough with with finely grated cheese if you wish,  and bake about 20 minutes until puffed and golden. They should be dry and sound hollow when you tap them on the bottom.

gougeres

8. The cheese puffs are delicious warm or once they have cooled, but you can also make these ahead, then freeze them and save them for another day. Heat them back up in a 350 F oven for a few minutes before serving.