Bake This: New Years’ Day Gougéres

January 1, 2011 at 4:15 pm Leave a comment

Hung over? Feel like baking? Try this!

Gougéres are yummy savory French pastries, similar to popovers, but they usually have cheese in them. They use a choux pastry dough which allows them to be puffy and light. Sounds awesome, right? I made this recipe by none other than chef Daniel Boulud, which I found in Food & Wine magazine. According to the original recipe this is supposed to make 30 “gargantuan gougéres.” I came nowhere close to 30, and mine weren’t even that big. I don’t know if I missed something or what, but I only got about half that. That’s why 2 cups of cheese was way too much, as you only put the cheese on top. If you have enough dough for 30, let me know!


1 cup milk
1 cup water
6 tablespoons unsalted butter, cut into tablespoons
3/4 teaspoon salt
1 1/2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon Piment d’Espelette (This is a fancy Basque pepper. I substituted regular fresh ground black pepper and it was delicious)
4 large eggs
1 1/2 cups shredded Gruyère cheese (original recipe called for 2 cups but I found this to be way too much–which is shocking because I love cheese)
Fleur de sel and cracked black pepper

  1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper.

The dough should be lumpy when it is done being cooked on the stove

2. In a large saucepan, combine the milk with the water, butter and salt; bring to a boil over moderately high heat. Add the flour all at once with the Piment d’Espelette or pepper and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. Reduce the heat to low and cook the gougère dough, stirring constantly, until the dough pulls away from the side of the pan, about 3 minutes.The dough will kind of resemble lumpy mashed potatoes.

The dough becomes smoother after you add the eggs

3. Remove the saucepan from the heat and let stand at room temperature, stirring occasionally, until the dough cools slightly, about 5 minutes. Add the eggs one at a time, stirring briskly between additions to thoroughly incorporate each egg. Now the dough resembles smooth and creamy mashed potatoes.

Drop mounds of dough onto a baking sheet and top with gruyere cheese, fleur de sel, and pepper

Do these look too big?

4. Drop 3-tablespoon mounds (this is where I think the recipe is off–I would say if you want 30 of these to use only 1-2 tablespoons worth of dough per gougére) of dough onto the baking sheets, 2 inches apart. Top each round with 1 tablespoon of cheese; sprinkle with fleur de sel and pepper.

Gougéres in the oven

5. Bake the gougères for 15 minutes. Reduce the oven temperature to 350° and bake for 30 minutes longer, switching the baking sheets halfway through for even cooking on both pans, until the gougères are puffed and browned. Turn off the oven, but leave the door slightly open. Let the gougères rest in the oven for about 30 minutes longer, until crisp on the outside but still steamy within. Serve warm or at room temperature.

I didn’t try this, but the recipe says the gougères can be frozen for up to 1 month. You just need to defrost them in a 350° oven for about 8 minutes.

Entry filed under: DevoLT, Eat This, Recipe, Toast. Tags: , , , , , , .

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