These Classic Cheese Gougères (French Cheese Puffs) make a delicious appetiser or finger food for your next dinner party or wine tasting. The Savoury Choux Puffs are light, fluffy and packed with Gruyère Cheese!
Preheat your oven on 180'C/350'F and line a baking tray with baking paper or a baking mat (see note 1).
Place the Water, Butter and Salt (and nutmeg if desired) in a small pot. Heat up until the butter has completely melted. When it starts to simmer, remove from the heat and drop in the Flour at once.
Using a wooden spoon or stiff spatula, stir the mixture until it comes together. Place back on the stove on low to medium heat and stir for a couple of minutes to dehydrate the dough (see note 2).
Transfer into the bowl of your mixer and stir on medium/low speed for about 5 minutes to cool down the dough (see note 3).
Slowly add the Eggs (see note 4), stirring well until fully incorporated before adding more. To know you have added enough eggs, dip a finger into the batter, pull a little bit out and flip your finger facing up. The batter should slowly fold back down on its own (see note 5).
Add the Grated Gruyere Cheese and stir until just mixed.
Place the Choux batter in a piping bag with a large round piping tip. Pipe small mounds of batter on the tray, leaving a little bit of space in between each Choux.
Optional: grate a little bit more Cheese over each Choux.
Bake for 20 minutes without opening the oven door. Open the door for a couple of seconds to let the steam out and close it straight back. Continue to bake for another 5 to 10 minutes or until puffed and golden.
Leave to cool down and keep at room temperature until ready to serve.
This recipe was updated on the 29/04/2021.Ingredients Notes:
The water can be replaced by milk, or by half milk, half water.
You might need more or less eggs depending on their size and how dry the dough is. Always add a little bit of egg at the time, and stop when you reach the right consistency (even if you still have some eggs left).
To make sure the baking paper or mat doesn't move while you are piping the Gougeres, place a little bit of batter in the four corners or your tray then cover with the paper.
A good way to dry out the dough is to press the batter against the sides and bottom of the pot while stirring.
You can also just set it aside for 10 to 15 minutes if preferred or if making by hands. You just want to make sure it isn't too hot when you add the eggs or it might cook them.
I like to pre-whisk the eggs in a separate bowl first so that they incorporate more easily. It is also a good way to make sure you don't add too much or too little eggs.
If the batter remains stiff and doesn't fall back, continue adding a little bit more eggs. Be careful not to add too much, so continue to do the test between each addition.