Description
Gougères au Fromage
The ultimate cheesy snack—Gougères au Fromage! Crispy on the outside, soft and airy on the inside, these bite-sized delights are a must-try! Perfect for gatherings, parties, or just a cheesy indulgence at home. Who’s ready to try them?
Ingredients:
125ml water
60g butter
75g flour
2 eggs
100g grated Gruyère or Comté
Salt & pepper
Steps:
Preheat oven to 200°C (392°F).
Heat water and butter in a pot. Stir in flour and mix well.
Beat in eggs one at a time, then fold in cheese, salt, and pepper.
Pipe small rounds onto a baking sheet.
Bake for 20-25 minutes until golden and crispy.
Enjoy warm with a side of your choice!
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Step-by-Step Guide
1. Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper. 2. In a medium saucepan, combine the water and butter. Bring to a rolling boil over medium heat, ensuring the butter is fully melted. 3. Immediately remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until a smooth, cohesive dough forms and pulls away from the sides of the pan. 4. Let the dough cool for 2-3 minutes. Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy. 5. Fold in the grated cheese, a pinch of salt, and a crack of black pepper until evenly distributed. 6. Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe or dollop small, walnut-sized mounds onto the prepared baking sheet, leaving space for expansion. 7. Bake for 20-25 minutes until puffed, deeply golden, and crisp. Do not open the oven door during the first 15 minutes. Serve immediately.
Serving Suggestions
Gougères are best served warm from the oven. They make a perfect appetizer paired with a glass of dry white wine, Champagne, or a light red like Pinot Noir. For a party platter, serve alongside cornichons, cured meats, and a grainy mustard. They can also be a sophisticated accompaniment to a creamy soup or a fresh green salad.
How-to Summary
To make Gougères, boil water and butter, then mix in flour to create a paste (pâte à choux). Cool slightly, then beat in eggs one by one. Fold in grated Gruyère, season, then pipe and bake at 200°C until golden and puffed. The key is not opening the oven too early.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can pipe the unbaked Gougères onto a sheet and freeze them solid. Bake directly from frozen, adding a few extra minutes to the baking time.
My Gougères didn’t puff up. What went wrong? The most common cause is opening the oven door too early, causing a temperature drop that collapses the delicate structure. Ensure your oven is fully preheated and resist peeking.
Can I use a different cheese? Gruyère and Comté are classic for their flavor and meltability. Sharp cheddar, Gouda, or a mix of Parmesan and Emmental can work, but avoid overly wet or soft cheeses.
Why is my dough too runny or too thick? Dough consistency depends on egg size. If too thick, add an extra teaspoon of water. If too runny, you may have added the eggs before the dough cooled sufficiently.
How do I keep them crispy after baking? Gougères are best eaten fresh. If you must store them, let them cool completely on a wire rack and re-crisp in a hot oven for a few minutes before serving.
Common Mistakes to Avoid
- Not bringing the water and butter to a full boil before adding the flour.
- Adding eggs to hot dough, which can cook them and ruin the texture.
- Opening the oven door during the critical first 15 minutes of baking.
- Using pre-grated cheese with anti-caking agents, which can hinder melting.
- Under-baking, which leads to soggy, deflated centers.
Conclusion
Mastering Gougères au Fromage is a rewarding foray into classic French baking. With their impressive puff, rich cheesy flavor, and elegant airiness, they are sure to delight any guest. By following the detailed steps and avoiding common pitfalls, you can consistently produce this perfect, crowd-pleasing bite. Embrace the process and enjoy the delicious results.