Gougères - Prepare from Scratch

      Crispy on the outside and light on the inside, these bite-sized treats are a refined and convenient snack or appetizer suitable for any event.

      Yields approximately 45 pastries. To celebrate our 10th anniversary, we wanted to revive a special recipe perfect for a festive occasion. Originally featured in our Fall 2015 issue, which marked the launch of Bake from Scratch, these delightful snacks have only improved with time. Gougères are cheesy puffs made by preparing a savory version of pâte à choux, incorporating a mix of herbs, spices, and cheese, followed by baking. In this latest version, we increased the butter for a richer flavor and updated the cheese and spice selections, showcasing the remarkable adaptability of these savory pastries.

      ½ cup (113 grams) unsalted butter, cubed

      ½ cup (120 grams) water

      ½ cup (120 grams) whole milk

      1 tablespoon (12 grams) granulated sugar

      ½ teaspoon (1.5 grams) kosher salt

      1 cup (127 grams) bread flour

      1½ to 2 teaspoons (3 to 4 grams) dried herbs or spices (see Notes)

      4 large eggs (200 grams), at room temperature

      6 ounces (170 grams) shredded cheese (see Notes), divided

      Preheat the oven to 375°F (190°C). On three sheets of parchment paper, draw 18 circles (1½ inches in diameter), ensuring they are spaced at least 1½ inches apart. Place the parchment ink side down on three rimmed baking sheets.

      In a medium saucepan, bring butter, ½ cup (120 grams) water, milk, sugar, and salt to a vigorous boil over medium-high heat. Add flour and herbs or spices, stirring with a wooden spoon until well mixed. Continuously stir until the mixture pulls away from the sides of the pan and forms a ball, leaving a thin residue on the bottom of the pan, for about 1 to 2 minutes.

      Transfer the mixture into the bowl of a stand mixer equipped with a paddle attachment; beat at medium-low speed until the dough cools down slightly and is no longer steaming, about 2 to 3 minutes. Add the eggs one at a time, beating until fully incorporated after each addition (the batter will be thick and shiny). Incorporate 4 ounces (113 grams) of cheese.

      Place the batter in a large pastry bag fitted with a medium round piping tip (Ateco #806). Holding the bag vertically above the parchment, carefully pipe rounds into the drawn circles. If needed, smooth the tops with a wet finger. Sprinkle the remaining 2 ounces (57 grams) of cheese over the dough.

      Bake one pan at a time for 10 minutes. Rotate the pan and continue to bake until puffed and golden brown for an additional 5 to 8 minutes. (Keep the other pan at room temperature until it’s ready to bake.) Allow to cool completely on the pans. Store in an airtight container in the refrigerator for up to 3 days.

      Notes: Gougères are incredibly versatile! We created versions with Manchego cheese and black pepper, smoked Gouda with smoked paprika, and fontina with roasted garlic. Feel free to mix and match your preferred cheeses with a variety of your favorite herbs and spices for a truly personalized treat.

      To roast garlic cloves, wrap 1 to 2 peeled garlic cloves (4 to 8 grams) in a foil bundle with about ½ tablespoon (7 grams) of olive oil. Bake in a 375°F (190°C) oven until soft and golden brown, approximately 35 minutes. Remove from the oven and allow to cool before using.

      We’d love to hear how it turned out!