Gougères, pronounced: [ɡuʒɛʁ] are delicious yummy tiny cheese puffs from Burgundy. The French gougères recipe is all about the dough named Pâte à Choux. Burgundians love them warm from the oven with a Kir cocktail. Gougères are a must have bite when wine tasting in their cellars. They also make a perfect starter with salad, soup, or cheese. Check out the French gougères recipe, give it a try, make it your own!
History of Gougères
According to the Larousse Gastronomique, gougères come from the small town of Tonnerre in Burgundy. A Parisian pastry chef, named Henard, established in Flogny-la-Chapelle, amended the ramequin of Paris very popular in the late eighteenth century, to create gougères. Since then gougères have become the queen of appetizers in Burgundy. Look online and see for yourself. Each chef has its French gougères recipe, from Julia Child to Alain Ducasse.
Give it a Try!
This recipe is from Tonnerre, Burgundy that has been in my family for four generations.
Ingredients for 30 bite-size gougères
- 125 ml water
- 60 g unsalted butter
- 125 g of all-purpose-flour
- 3 eggs
- 75 g of shredded Swiss cheese
- A good pinch of salt
- A few grinds of pepper
- Preparation time: 20 min
- Pre-heat oven to 390 ° Fahrenheit
What do you need in your kitchen? A small saucepan, two tablespoons, a wooden spatula, a measuring glass, a kitchen scale, baking sheet.
8 Step Plan for French Gougères Recipe
- Butter the baking sheet
- Pour the water into a saucepan with diced butter. Add salt and pepper. The butter should melt. Bring to a boil
- Remove the pan from heat and add flour. Mix fast and vigorously with a wooden spatula, to the point your arm muscles are about to fall apart
- Remove from heat and then incorporate each egg, one by one. Stir and work the dough until it pulls away from the sides of the pan and forms a smooth ball
- Then stir in the cheese, and mix well
- On the buttered baking sheet, place the dough in small balls using two tablespoons
- Bake for 25 minutes in the middle of the oven, until puffed and golden
Outside should be crispy, inside is soft and airy
- Let the gougères cool down for a few minutes. Serve them warm for best taste; it is delicious!
Make it Your Own!
Tips From a Burgundian
- It takes a little bit of practice to achieve the perfect gougère. Don’t get discouraged if the first round does not exactly puff up as expected. Do a second round
- Have all your tools and ingredients ready before your start, as time is sensitive for the execution of this recipe
- Be careful not to “cook” the eggs. After each egg is incorporated, add the next one and move on to the next step
- Feel free to use a mixer
- Some people add truffle oil, chives, bacon or fried pancetta. Traditional or with a twist this is really up to you!
- In case you have leftovers, although pretty unlikely, freeze your gougères!
Prefer shredded cheese to grated cheese!
If you want to stay traditional, Swiss cheese, Gruyère or Comté are the way to go. You can find these cheeses at Central Market or Trader’s Joe. Otherwise be adventurous and use extra sharp or smoked cheddar or for example a freshly shredded Parmesan Reggiano. Another option is to sprinkle chopped fresh herbs or shredded cheese for topping.
Once again, the world is smaller than we think. This is the main idea behind the series of blogs dedicated to the Dallas-Dijon Twinnng. The yummy Pano de queijo seem to be gougères Brazilian twins. Now, tweak the French gougères recipe adding fresh minced jalapeno, hatched chili, bits of bacon, or Queso blanco and find your Texan gougères. If you have examples of cheese puffs coming from the cuisines of the world, please share! Bon appétit!