Gougeres (choux pastry buns with cheese)
8 servings
90 minutes
Gougères are exquisite cheese puffs made from choux pastry, a pride of French cuisine. Their history traces back to Burgundy, a region known for its gastronomic traditions. These airy puffs filled with Gruyère cheese aroma have a crispy golden crust and a tender, slightly elastic texture inside. Hints of nutmeg and melted butter make the flavor rich and intense. Gougères pair wonderfully with a glass of wine, serve as an elegant appetizer on festive tables, or simply delight the taste in a cozy home atmosphere. Due to their simplicity in preparation and refined taste, they remain a favorite choice for gourmets worldwide.
1
Preheat the oven to 200 degrees.
2
Line the baking sheet with parchment.
3
In a pot, combine water, milk, butter, salt, and bring the mixture to a boil.
- Water: 125 ml
- Full-fat milk: 125 ml
- Butter: 115 g
- Salt: pinch
4
Without removing from heat (on low heat), gradually add the sifted flour and cook the dough until a smooth consistency is achieved. Stirring, cook on low heat until the dough becomes smooth and pulls away well from the bottom of the pot. This will take about 2 minutes.
- Wheat flour: 115 g
5
Let the test cool for about 1 minute.
6
Add eggs to the dough one by one, mixing them in very well.
- Chicken egg (large): 4 pieces
7
Add 100 grams of cheese while constantly stirring the dough. Then season with salt and pepper to taste and add a pinch of nutmeg.
- Gruyere cheese: 130 g
- Salt: pinch
- Ground nutmeg: pinch
8
Using any convenient method (teaspoon, pastry syringe, slightly damp hands), place balls on a baking sheet (choose the diameter to your liking; the size of regular profiteroles is best). Space the balls 2 cm apart, as they will expand during baking.
9
Sprinkle the top of the preparation lightly with grated cheese - 30 grams.
- Gruyere cheese: 130 g
10
Bake for about 25 minutes or until a golden-brown crust forms.