Cheese profiteroles (gougères)
20 servings
90 minutes
Cheese profiteroles, known in France as gougères, are a refined type of pastry with an airy texture and rich cheese flavor. Their history dates back to Burgundy, where they were traditionally served with wine. Gougères are made from choux pastry with the addition of flavorful cheese, giving them tenderness and richness. When cooked, they have a crispy golden crust while remaining soft and porous inside. These profiteroles can serve as an independent snack or part of exquisite dishes, especially when filled with creamy cheese and herbs. They pair wonderfully with aperitifs and perfectly complement gastronomic evenings. Their preparation requires attention to detail, but the result justifies the effort—each bite melts in your mouth, leaving a delightful aftertaste.
1
Prepare all the products.
2
Grate the cheese on a fine grater and place it in a container with a lid.
3
Sift the flour.
4
Crack the eggs into a bowl.
5
Pour water and milk into a saucepan, add butter, salt, sugar, and bring to a boil.
- Milk: 100 ml
- Water: 250 ml
- Butter: 100 g
- Sugar: 15 g
- Salt: 5 g
6
Pour all the flour at once, vigorously mix with a spatula until the dough forms a single ball, then dry it for 1 minute until a characteristic white film appears at the bottom of the saucepan.
- Wheat flour: 190 g
7
Transfer the dough to a bowl, cool for 2 minutes, then gradually add the prepared eggs to the still hot dough, mixing thoroughly each time. This is easy to do with a hand mixer, leaving one whisk and working at low speed. The dough should be sticky and uniform.
- Chicken egg: 5 piece
8
Mix grated cheese into the dough.
- Cheddar cheese: 100 g
9
Preheat the oven to 200 degrees, line the baking sheet with a silicone mat, and pipe the profiteroles using a teaspoon. Place in the oven and immediately reduce the temperature to 180 degrees, bake for 20-25 minutes, open the oven to release steam, turn the baking sheet, and bake for another 15 minutes.
10
Mix cream cheese with a mixer, add cream, salt, and optionally add black and red pepper, garlic, and herbs.
- Cream cheese: 125 g
- Whipping cream 33%: 100 ml
11
Take the profiteroles out of the oven and let them cool.
12
Profiteroles can be cut and filled with cream using a piping bag, or the cheese cream can be served separately.
