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 👌
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!