• 3/4 cup water
  • 1/3 cup sweet butter, cut in small pieces
  • 1/2 teaspoon coarse salt
  • 3/4 cup of all-purpose flour
  • 5 eggs (one is for egg glaze)
  • 1/2 cup grated Gruyére cheese
  • 1/4 cup grated Parmesan cheese

Egg Glaze

One egg beaten with 1/2 teaspoon salt

Champagne Recommendation
Veuve Clicquot Yellow Label Brut NV

(Cheese Puffs)

Preheat oven to 375 F and place parchment paper on a baking sheet.

Bring water, butter and salt to a boil. Remove from heat and add flour at once. Stir until smooth (it will come away clean from the sides and bottom of the pan).

Stir in 4 eggs, one at a time until thoroughly incorporated before adding the next one.

When the dough is shiny and smooth, beat in the cheeses.

Arrange small mounds (about 2 inches in diameter on the baking sheet. Brush with egg glaze.

Bake for 30-40 minutes. Serve warm.

Although gougéres are best serves warm, one can also prepare them a few hours before and serve them cold.

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