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    Home » Recipes » Dessert » Pastry

    Gougeres – Savory Cream Puffs

    Published by Melissa on November 4, 2014 | Updated June 10, 2022 | 28 Comments

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    Featured Image for post Gougeres - Savory Cream Puffs

    Gougeres are light as air French cheese puffs. Similar to cream puffs but savory instead of sweet. Perfect served instead of a roll or popover with a meal. Or, serve them as an appetizer or sandwich filled with your favorite savory filling. 

    If you read Saturday’s post, you know I’ve written a cookbook, Dream Puffs, all about cream puffs, eclairs and profiteroles! It’s part of the Simply Sweets series of cookbooks from Oxmoor House. It’s filled with fun, easy recipes for luscious desserts made with a sweet Pâte à Choux dough. But the easy-to-make pate a choux dough (cream puff dough) is so versatile, it’s also easy to create delicious savory recipes.

    Gougères recipe from Barbara Bakes

    My niece is getting married this week, and I recently hosted a bridal shower for her. I wanted to serve a light lunch and decided to make gougeres. Gougères are made similar to cream puffs, but after you cook the dough on the stove and beat the eggs in to the dough, you add cheese to the dough and then pipe it on to the baking sheets.

    If you don’t have the equipment to pipe the dough on to the baking sheets, you can use a Ziploc bag and just snip off the corner. Or, my daughter likes to use a cookie scoop to portion out the puff dough on to the baking sheets.

    Collage of making Gougeres Sandwiches - Barbara Bakes

    No matter what method you use to portion out the dough on to the baking sheets, after they’re baked, you’ll have gorgeous, golden brown, light as air cheesy puffs.

    I filled my gougeres with a delicious, lightened up chicken salad. I’ll post the chicken salad recipe on Friday.

    Featured Image for post Gougeres - Savory Cream Puffs
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    4.50 from 6 votes

    Savory Cream Puffs – Gougeres

    Cook Time35 mins
    Total Time35 mins
    Course: Appetizers and Snacks
    Servings: 12 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • ¾ cup all-purpose flour
    • ¾ cup water
    • 6 tablespoons unsalted butter cut into 6 pieces
    • ½ teaspoon salt
    • dash of chili powder
    • 3 large eggs room temperature
    • ¾ cup grated Gruyere divided
    • ¼ cup freshly grated Parmesan
    • 1 egg
    • 1 teaspoon water

    Instructions

    • Preheat the oven to 425°F with the rack in the middle of the oven. Prepare a baking pan by lining with parchment paper or Silpat. Prepare a pastry bag by fitting it with a ⅝-inch plain tip.
    • Measure flour and set aside.
    • In a large saucepan, combine water, butter, salt, and chili powder. Bring to a boil over medium-high heat, stirring often.
    • Remove saucepan from heat. Add flour all at once. Stir until all the flour is moistened, about 1 minute.
    • Return to heat and cook, stirring constantly, for another 1 to 2 minutes until dough forms a smooth ball.
    • Transfer the dough to the bowl of an electric mixer and let cool for 5 minutes.
    • Add eggs one at a time, beating well after each addition, until each egg is incorporated and dough is smooth. Mix in ½ cup gruyere and ¼ cup Parmesan cheese.
    • Fill prepared pastry bag with dough. Pipe dough into 2 inch round tall cone shapes.
    • Prepare the egg wash by whisking together the egg and 1 teaspoon water. Use a pastry brush to lightly coat the dough with egg wash and smooth out peaks and round the tops. Sprinkle remaining ¼ cup gruyere cheese on tops.
    • Bake for 5 minutes at 425°F. Reduce heat to 375°F and bake for an additional 30 minutes. Remove shells to a wire cooling rack to cool completely before filling
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    « Dream Puffs Cream Puff and Eclair Cookbook
    Lightened Up Chicken Salad »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Evelyn

      December 08, 2017 at 1:11 pm

      Is a serving one shell? Or more? Thanks!

      Reply
      • Barbara Schieving

        December 08, 2017 at 7:13 pm

        Hi Evelyn – if you make them the size I made in the photos, one shell is a serving. You could make them smaller if you prefer.

        Reply
    2. Nagi@RecipeTinEats

      May 04, 2016 at 5:38 pm

      They look so light and puffy! I just adore them! I will definitely try this out!

      Reply
    3. darlene

      February 19, 2016 at 12:00 pm

      How many days in advance can you make these?

      Reply
      • Barbara Schieving

        February 19, 2016 at 12:03 pm

        Hi Darlene – You can make them weeks in advance if you freeze them and they freeze very well. Otherwise, I would just make the a day ahead.

        Reply
    4. Angel

      December 05, 2015 at 7:34 pm

      These look wonderful however my family is gluten free. Can these be made with a gluten free flour?

      Reply
      • Barbara Schieving

        December 05, 2015 at 7:45 pm

        Hi Angel – yes, you can make a gluten free shell. There’s a gluten free shell recipe in my cookbook and you’d just add the cheese and spice to it.

        Reply
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