You might want to practice making these gougères (little cheese puffs) for a little appetizer before your next party. Or you can follow this recipe.
Awhile back I made gougères. They were a total fail, yet years ago I made gougères when I could not cook at all, they were great so I could not figure out why it went off the rails. I put them on my “must conquer ” list and moved on until I could figure out what was wrong. I now think my problem was my eggs were too large. It threw off the ratio and it was downhill from there. I used extra large eggs because Ina said her cooking improved when she started using extra large eggs. Well it did not work in this case. The choux poured out of the piping bag. I can’t believe I let that happen.
Well let me pass on a few thoughts and why this worked when I failed before. This recipe measures half-cup flour, half-cup milk, half-cup egg (2 eggs), a half cup of cheese and a fourth cup fat. I think the half cup of cheese and fourth cup of butter equal a half cup of fat. So it is a ratio thing. The dry mustard and cayenne give these such a great savory flavor, I highly recommend the flavor. I did make a few adjustments that may or may not be necessary. Although you can use all purpose if that is what you have, I used bread flour because in my research (I can’t find/remember who to attribute) said it makes them puff more. I also beat my eggs prior to adding them. I just poured them in a jar and beat them with one beater. That is when I discovered they measure a half-cup. I gently added them with the mixer in motion. I also added the salt/cayenne/mustard to the milk/butter mix.
Be sure to have all your ingredients ready before you start. When the milk/butter/spice mixture is hot, dump all the flour in at once. It will look like a hot mess, but continue stirring; it will come together in a ball. Keep stirring to cook the flour so it doesn’t taste like wallpaper paste. The bottom of the pan will get a chalky looking film on the bottom – this is a good thing. Drop the ball of choux into the mixer and beat to disperse some of the heat before you add the eggs so they won’t scramble. I placed the piping bag, with the tip end twisted, down in a jar with the top folded down. I filled the bag and piped onto the parchment.
I have made these gougères several times now. With each time I make them I get the feel of the choux, how it should look and how it should feel. It all makes sense since it is a ratio. This recipe made twenty gougères for me. Perfect for my lifestyle.
Here is a little hint about getting ever last drop. After I piped all I thought I could pipe, I used my bench scraper. I slide it down the bag. It pushes the choux into the bottom of the bag. No waste.
I got this recipe from Wini at Chez Bonne Femme. She lives in the states, but is in France a few months out of the year. She picks up recipes, or at least is influenced by her travels and shares them with us.
Previously I shared her crêpes with you. They are now my go-to recipe when I make crêpes. They are simply the best I have had. I peruse her site frequently and try out what appeals to me. I also like the scaled down recipes she makes, usually for four, but they are easily scaled up or down. Thanks Wini for such reliable recipes. So good.
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon dry mustard powder
- ⅛ teaspoon cayenne pepper
- ½ cup 2 percent or whole milk
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 2 large eggs
- ½ cup finely shredded Comté, Gruyère, Emmental, or fontina cheese (about 2 ounces)
- Mise en place ~ Gather all ingredients.
- Line a baking sheet with parchment.
- Preheat the oven to 400°F.
- Measure flour; set aside.
- In a medium-size saucepan, heat the milk and butter, salt, cayenne, and dry mustard over medium heat until the butter is melted and the milk comes to a boil.
- Add the flour mixture all at once to the milk mixture.
- Beat with a wooden spoon until the mixture pulls away from the sides of the pan. It will form a ball; cook and stir for 1 minute more.
- Remove the pan from the heat and place in the Kitchenaid; beat until mixture cools.
- Don’t add egg until choux cools, you don’t want the eggs to scramble.
- Add the eggs, one at a time, beating the first until it is completely incorporated and the dough is smooth before adding the second.
- Mix in the cheese just to incorporate.
- Fill a pastry bag to pipe 20 mounds of the dough onto the baking sheet.
- Bake the gougères for 15 minutes. Reduce the oven temperature to 350°F.
- Continue to bake until golden brown on the outside, 8 to 10 minutes more.
- The insides should be dry but soft—pull one open to test it.
- Place on a wire rack to cool.
- Serve warm or at room temperature.
You can make this all by hand if you have a strong arm, but I used my Kitchennaid. It is your choice.
I am taking this to
Sam@MyCarolinaKitchen says
Excellent suggestions Madonna, especially about using the scraper to get everything out of the piping bag. I have never attempted gougères and congratulations on mastering the skill. It’s not simple.
I love Winnie’s Chez Bonne Femme Cookbook and use it all of the time. Every recipe I’ve tried comes out perfectly.
Sam
Ms. Lemon says
Thanks Sam. I have made these several times and they get better each time. It is a great recipe. Everything I have made of Wini’s has been delish.
Lorrie says
These gougeres look wonderful. Such tasty morsels are hard to resist. I’ve made them several times, and will be trying your recipe for a variation.
Ms. Lemon says
I hope you will Lorrie. I will be over to investigate yours.
Marigene says
Your gougères look delicious!
I was told many years ago choux pastry shouldn’t be made on cloudy or really humid days as the choux won’t puff up or dry out good…I had to try, of course, they didn’t puff or dry good, so now I always make them on sunny days, never have those problems.
I like your idea of using a bench scraper to make sure to get all the choux pastry from the bag.
Ms. Lemon says
I know that meringue does not work on a humid day, but I was not aware of that being a problem with gougères. I will be mindful of that the next time. Thanks for stopping by Marigene.
Susan says
Thank you for all of the tips, Madonna! I haven’t made gougeres in a long while but I love them. Next time I make them I’ll use this recipe! I have to take a look at those crepes too.
Ms. Lemon says
Susan, I think you will be happy with both the gougères and the crêpes. The are now in my keeper recipe file. Thanks so much for stopping by.
Angelina says
I loooooove gougeres, but I agree, not the easiest things to make! But, then when you eat a perfect one hot out of your own oven it makes the whole thing worth it! I have only ever made mine with Gruyere cheese. I like the trick of using the pastry scraper to push all the dough to the bottom of the piping bag!
Ms. Lemon says
I felt a little braver when I realized it was a small recipe and if it failed I only lost two eggs. This recipe makes it all so manageable. I do like to use the bench scraper since half of the choux stays in the bag if you don’t use it. 🙂 Thanks for stopping by Angelina.
Karen (Back Road Journal) says
Love your thorough explanation on how to make gougeres. They are on my list of foods I need to try to make.
Ms. Lemon says
Karen, I have made these several times now with much success, or at least I thought so. Let me know if you make them what your thoughts are. And, as always, thanks for stopping by.
Wini Moranville says
What a thrill to get this in my in-box today! I saw that your topic was “Gougères,” and I thought: Gee, I wonder how her recipe differs from mine?” Then I read that it was mine! So honored. And I really appreciate the tips and twists you brought to the recipe–great job.
Thanks so much, Madame Citron!
Ms. Lemon says
Wini, I was so happy to find your recipe. And, I just love French people,they just have a way with two eggs and half a cup of flour. 🙂
Thanks again.
AnnMarie says
These sound interesting! I have never had these nor ever heard of them. I am pinning them for when I feel adventurous!
Ms. Lemon says
I hope you will give them a try AnnMarie. I have made them several times with great success.
Jean Marie says
I’ve never made anything like that but I’m looking for some adventures! It would be fun to surprise my sister with something so elegant. She is the cook in the family! Thanks for the recipe and the instructions with such great hints!
Carlee says
These look fabulous. Choux is something I have been meaning to investigate further, I love both the sweet and savory applications. I really need to get off my tush and do it soon!
Ms. Lemon says
I hope you will give these a try Carlee. This is a small manageable recipe. I have read that you can freeze them either raw or baked. I am anxious to put some in the freezer for unexpected guests.
Katerina says
That’s what i love about blogging we all learn from each other’s experiences! I think you did all the right things to make these gougeres a total success!
John/Kitchen Riffs says
I haven’t made these in years! One of those things I keep meaning to do, and keep forgetting. Great trip with the bench scrapper, btw. Anyway, terrific results — thanks.
Ms. Lemon says
John, these would go well with one of your famous cocktails you make. Thanks for dropping by.
Kitty says
I don’t know how I missed this post, but your gougeres look perfect, Madonna! I have never made them, but do make cream puffs, which were one of my late beloved’s favorite desserts.
Happy ❤️ Day to you!
Ms. Lemon says
Kitty, I have cream puffs on my radar now, but I would encourage you to whip up a tray for your next party or gathering. Your emoji makes me smile.
Cathy at Wives with Knives says
Oh my, your gougeres are beautiful, one of my favorite appetizers with glass of white wine. Cream puffs are one of my family’s favorite desserts and I haven’t made them in ages. Thanks for the excellent tips for making the dough. I’ve never tried freezing them.
Ms. Lemon says
Cathy, I think you will love these. I am so happy with this recipe.
bj says
i’m such a semi-homemade gal, i could probably never make these….they look amazing.
Miz Helen says
This is a fantastic recipe that I can’t wait to try! Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Adri says
This is one of my absolute favorite appetizers. They always wow a crowd, and they are light but tasty. Your Gougeres look wonderful, and congratulations on cracking the code! What a great tutorial.
Ms. Lemon says
Adri, Cracking the code explains it perfectly.
Thank you so much for stopping by.
FABBY says
These look great, I wish I had one or tow or three right now!
Thanks for the tutorial.
Happy Valentine’s.
FABBY
Ms. Lemon says
Thanks for stopping by Fabby. I am so happy to have found a great recipe.
Chris says
Yum!!
Thanks for sharing at Funtastic Friday!
Summer says
These look so nice and delish ♥
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