Gougeres are small pastry made with Choux dough mixed with cheese. They are similar to cream puffs but savory instead of sweet. Perfect to serve instead of a roll with a meal. They make great appetizers too!
Prep Time30 minutesmins
Cook Time35 minutesmins
Total Time35 minutesmins
Course: Appetizers and Snacks
Keyword: baking, pastry
Servings: 12servings
Calories: 129kcal
Author: Melissa Griffiths
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Ingredients
¾cupall-purpose flour
¾cupwater
6tablespoonsunsalted buttercut into 6 pieces
½teaspoonsalt
dash of chili powder
3large eggsroom temperature
¾cupgrated Gruyeredivided
¼cupfreshly grated Parmesan
1egg
1teaspoonwater
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