Description
Flaky, cheesy snacks filled with tender pâte à choux for a nostalgic, crowd-pleasing bite. Perfect with apéritifs or salads.
Ingredients
Eau (250 ml, ~1 cup)
Beurre doux (100 g, diced)
Farine de blé (150 g, ~1½ cups, lightly sifted)
Œufs (4 large, at room temperature)
Fromage râpé (150 g, Emmental or blend)
Sel (pinch, fine salt)
Poivre (pinch, ground)
Instructions
In a pot, combine water, butter, and salt. Bring to a boil.
Remove from heat, add flour all at once. Stir vigorously until pâte forms a dough and pulls away from the pot.
Reheat on low heat 1-2 minutes, stirring constantly. Let cool slightly (~lukewarm).
Transfer to a bowl, add eggs one at a time, blending thoroughly after each.
Fit a piping bag with a ½-inch tip, pipe ~20-25 mounds on a parchment-lined sheet.
Bake at 200°C (390°F) 25-30 minutes, until golden and hollow. Cool on wire racks.
Notes
Serve warm with salad/soup or crostini.
Can be made ahead and reheated in a 180°C (350°F) oven.
Use halal-certified butter or vegan alternative for dietary compliance.
Blends work well: cheddar, gruyère, or grana padano.
Do not substitute recipe spreads; check egg temperature for proper pâte consistency.
- Prep Time: 20
- Cook Time: 30
- Category: Apéritifs & sauces
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 gougère
- Calories: 120
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg