Cheese Gougeres {French Puffs Recipe}
Well, I’ll be honest, this is the first time I’ve made cheese gougeres because I was a little scared that I didn’t know how to make cabbage dough. In fact, it’s not! It’s easy, quick to make and delicious!
The trick is to follow the simple steps and gradually add the eggs.
You can of course prepare them in advance but I have to say that they are so good when they come out of the oven, that I really recommend you to cook them at the last minute, just before starting the aperitif.
You can prepare the dough and pour it into the pastry bag and bake at the last minute. And my little pet peeve, poking the cheese that has been grilled between the gougères is a treat!
Cheese Gougeres {French Puffs Recipe}
What are the ingredients you will need to make this delicious and easy homemade Gougeres cheese recipe?
- flour
- milk
- butter
- eggs
- grated Comté cheese
- grated nutmeg
- salt and ground pepper
I took this recipe from Laurent Mariotte’s new book, La cuisine française pour tous. I just made one small modification, but this book is absolutely brilliant!
I bought it a few weeks ago and I’m thrilled because it brings together most of the great classics of our country’s traditional recipes, but in an extremely simple way, which is exactly what I like!
If you’re looking for a Christmas gift idea, well I recommend it 100%!
Cheese Gougeres
Ingredients
- 90 g flour
- 15 cl milk
- 70 g butter
- 3 eggs including 1 yellow for the gilding
- 90 g grated Comté cheese
- grated nutmeg
- Salt and ground pepper
Instructions
- Preheat your oven to 170°C/338°F.
- In a saucepan, pour the milk and the butter cut into pieces with a pinch of salt and nutmeg, then heat over low heat.
- When the butter is melted, add the flour all at once to the saucepan and stir it in with a wooden spoon, stirring constantly and until the batter is smooth.
- Let the paste dry on the heat for 1 minute, continuing to stir.
- Beat 2 of the eggs + 1 white (the yolk will be used for the gilding) in an omelette, pepper and, off the heat, gradually add to the batter while stirring well.
- Add 20 g of grated Comté cheese and mix.
- When everything is smooth, pour the batter into a piping bag.
- On a baking tray lined with baking paper, pipe the gougères, spacing them about 2 centimeters apart.Glaze them with the yolk of the last egg, then sprinkle them with the grated Comté cheese.
- Bake for 15 to 20 minutes without opening the oven during cooking.
- Enjoy right out of the oven.
If you make this french recipe of cheese gougeres, don’t hesitate to tag @tangerinezest on Instagram so I can see your appetizer bites!
Just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!
Serving these warm straight out of the oven alongside a big bowl of french onion soup is easily the most comforting meal combination I have ever made during these cold rainy weekend afternoons.
Oh, what a great idea! With a bowl of onion soup! Thanks!
I’ll give it a try when the weather cools down a bit…