Gougères (French cheese puffs)

Based on 6 ratings
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Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Pieces:-22+
70 g Gruyère cheese
5 g tarragon
60 g flour
100 g quark
20 ml whole milk
150 ml water
25 ml white wine
1 pinch sugar
1 pinch ground nutmeg
45 g butter
eggs
salt
pepper
black sesame seeds (for garnish)
Metric
Imperial

Utensils

  • 2 ovens
  • grater
  • cutting board
  • knife
  • fine sieve
  • 2 large bowls
  • pot (small)
  • 2 wooden spoons
  • piping bag
  • decorating tip (round)
  • baking dish

Nutrition per serving

Cal
49
Protein
2 g
Fat
3 g
Carb
2 g
  • Step 1/4

    Preheat oven to 180°C/355°F. Grate Gruyère cheese and strip the tarragon leaves from the stalk and finely chop. Sift the flour into a large bowl. Whisk together quark, milk, and tearragon in a separate bowl and season with salt and pepper.
    • 55 g Gruyère cheese
    • 5 g tarragon
    • 60 g flour
    • 100 g quark
    • 20 ml whole milk
    • salt
    • pepper
    • oven
    • grater
    • cutting board
    • knife
    • fine sieve
    • 2 large bowls

    Preheat oven to 180°C/355°F. Grate Gruyère cheese and strip the tarragon leaves from the stalk and finely chop. Sift the flour into a large bowl. Whisk together quark, milk, and tearragon in a separate bowl and season with salt and pepper.

  • Step 2/4

    To make the choux pastry, combine water, white wine, salt, sugar, ground nutmeg, and butter in a small pot over medium heat. Once the mixture is boiling and the butter has melted, reduce heat to low and add all the flour, stirring with a wooden spoon for approx. 3 min., until the mixture pulls away from the sides and forms a smooth ball. Take the pot from the heat and allow to cool for approx. 5 min.
    • 150 ml water
    • 25 ml white wine
    • 1 pinch sugar
    • 1 pinch ground nutmeg
    • 45 g butter
    • salt
    • pot (small)
    • wooden spoon

    To make the choux pastry, combine water, white wine, salt, sugar, ground nutmeg, and butter in a small pot over medium heat. Once the mixture is boiling and the butter has melted, reduce heat to low and add all the flour, stirring with a wooden spoon for approx. 3 min., until the mixture pulls away from the sides and forms a smooth ball. Take the pot from the heat and allow to cool for approx. 5 min.

  • Step 3/4

    Mix in one egg at a time with the wooden spoon and incorporate the grated Gruyère cheese.
    • eggs
    • wooden spoon

    Mix in one egg at a time with the wooden spoon and incorporate the grated Gruyère cheese.

  • Step 4/4

    Fill choux pastry mixture into a piping bag fitted with a round tip and pipe small balls (Ø4cm/1,5 inch) onto a lined baking sheet or into a baking dish, making sure to leave enough space around each one. Sprinkle each puff with the remaining grated Gruyère cheese and some black sesame seeds. Bake at 180°C/355°F for approx. 20 min., until crisp and golden. Serve warm and enjoy!
    • 15 g Gruyère cheese
    • black sesame seeds (for garnish)
    • piping bag
    • decorating tip (round)
    • baking dish
    • oven

    Fill choux pastry mixture into a piping bag fitted with a round tip and pipe small balls (Ø4cm/1,5 inch) onto a lined baking sheet or into a baking dish, making sure to leave enough space around each one. Sprinkle each puff with the remaining grated Gruyère cheese and some black sesame seeds. Bake at 180°C/355°F for approx. 20 min., until crisp and golden. Serve warm and enjoy!