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Gougères (French cheese puffs)

Gougères (French cheese puffs)

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"These small, fluffy, and golden cheese puffs from Burgundy, France are often served with an aperitif or at social gatherings. They’re made of choux pastry that you can also use to make sweet puffs stuffed with cream, but here you fold in a bunch of grated cheese to make them savory—preferably and most traditionally used is Gruyère cheese, Comté, or Emmentaler, but cheddar would also work well. Enjoy them straight from the oven or at room temperature."
Difficulty
Easy 👌
Preparation
25 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
6⅜ g
Gruyère cheese
½ g
tarragon
g
flour
9⅛ g
quark
1⅞ ml
whole milk
13⅝ ml
water
ml
white wine
pinch
sugar
pinch
ground nutmeg
4⅛ g
butter
eggs
salt
pepper
black sesame seeds (for garnish)
MetricImperial

Utensils

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

How-To Videos

See all
how-to-grate-cheese

How to grate cheese

how-to-assemble-a-piping-bag

How to assemble a piping bag

how-to-fill-a-piping-bag

How to fill a piping bag

Nutrition per serving

Cal49
Fat3 g
Protein2 g
Carb2 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.
    • 5 g Gruyère cheese
    • ½ g tarragon
    • g flour
    • 9⅛ g quark
    • 1⅞ 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.
    • 13⅝ ml water
    • ml white wine
    • pinch sugar
    • pinch ground nutmeg
    • 4⅛ 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!
    • 1⅜ 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!

  • Enjoy your meal!

    Gougères (French cheese puffs)

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