Looking for a tasty treat to serve this New Year’s Eve? Try my gougères!
In Burgundy, gougères are usually served at wine tastings. The light, airy cheese puffs are the perfect appetizer for guests and a lovely Sunday nibble. They can be flavored with a variety of ingredients. These are made with Gruyère and chives, but you can substitute with Comté, Emmental, Gouda or Cheddar. Blue cheese and spring onions would also be a delicious variation.
The gougères are made with a classic French pâte à choux, an airy pastry also used in other French pastry classics such as éclairs, profiteroles and chouquettes (there’s a recipe for these here).
You’ll want to eat these warm as they will lose their charm (that beautiful lightness!) once cooled
Makes approx. 25-30
- 100g butter
- 200ml water
- Pinch of fleur de sel
- Freshly cracked pepper
- 130g all-purpose flour
- 3 eggs
- 100g grated Gruyère, plus a bit extra for garnish
- 2 tbsps finely chopped chives
Preheat the oven to 220°C and line a baking sheet with parchment paper. Bring the water with the butter, salt (making sure to grind it finely between your fingers) and pepper to a boil. Take the pan off the heat once the butter is melted, add the flour all at once and using a wooden spoon, stir it in vigorously for about a minute. Return the pan to a low-medium heat and stir the dough vigorously for another minute, using the spoon to shape it into a ball at the end. Transfer the dough to a large bowl and allow to cool for 3 minutes. Add the eggs in one at a time, mixing them in well with a wooden spoon. You will notice that the dough will separate after you add in each egg. Not to worry. Just keep stirring vigorously and it will come back together. Stir in the cheese and the chives after all the eggs have been incorporated. Using two teaspoons, drop little mounds of dough onto the baking sheet. Garnish each piece with a little extra cheese. Bake the gougères for 5 minutes. Reduce the heat to 180°C and bake for an additional 25 minutes. Serve hot!