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Traditional Gougeres
Recipe Summary
Yield: Makes 12 1/2 dozen
Ingredients
Ingredient Checklist
1 recipe Pate a Choux
4 ounces Gruyere cheese, finely grated, plus more for garnish
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
1 egg mixed with 1 tablespoon water, for egg wash
Oil, for plastic wrap
Cook's Notes
Store in an airtight container in the refrigerator up to 3 days; reheat in a 350 degree oven for five minutes before serving.
Gallery
Traditional Gougeres
Recipe Summary
Yield: Makes 12 1/2 dozen
Gallery
Traditional Gougeres
Traditional Gougeres
Traditional Gougeres
Recipe Summary
Yield: Makes 12 1/2 dozen
Recipe Summary
Yield: Makes 12 1/2 dozen
Yield: Makes 12 1/2 dozen
Makes 12 1/2 dozen
Ingredients
Ingredients
- 1 recipe Pate a Choux
- 4 ounces Gruyere cheese, finely grated, plus more for garnish
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon nutmeg
- 1 egg mixed with 1 tablespoon water, for egg wash
- Oil, for plastic wrap
Directions
Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (nonstick French baking mats).
Make Pate a Choux batter; add cheese, salt, pepper, and nutmeg at the end. (If too stiff, add teaspoonfuls of water until the proper consistency is reached.) Fill a pastry bag fitted with filling tip (Ateco #804); pipe 3/4-inch rounds that are about 1/2 inch high (about the size of gumdrops) onto baking sheets at 2-inch intervals. Use your finger to gently coat entire top with egg wash, being careful not to let it drip onto the surrounding baking sheet (it will inhibit rising). Sprinkle with grated cheese.
Cover one baking sheet with lightly oiled plastic wrap, and place in the refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce oven heat to 350 degrees. Bake 15 minutes more, until golden brown. Turn off oven; prop door open slightly to let steam escape. Allow gougeres to dry in the oven until crisp, about 10 minutes. Transfer to a wire rack. Raise heat back to 425 degrees. Repeat process for remaining batch. Serve warm.
Cook's Notes
Store in an airtight container in the refrigerator up to 3 days; reheat in a 350 degree oven for five minutes before serving.
Cook’s Notes
Store in an airtight container in the refrigerator up to 3 days; reheat in a 350 degree oven for five minutes before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Traditional Gougeres
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Traditional Gougeres
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
