Gougères / Cheese Puffs

Gougères / Cheese Puffs - Bruno Albouze - THE REAL DEAL

Gougères Recipe
This gougere recipe is the one I used to make at the Plaza Athénée in Paris. The versatilty of this easy to make cheese puffs recipe is amazing; a great pre-meal appéritif (amuse-bouche) with wine, or other drinks, snack, brunch, entree accompaniment, cheese plater etc…

Makes ≈ 140 cheese puffs.

Savory Pâte à Choux
0.80 cup (250ml) water
0.30 cup (70g) white wine (Chardonnay)*
1 tsp (5g) salt
1 stick (112g) butter, cubed
0.5 cup (75g) all-purpose flour
0.5 cup (75g) bread flour
5 ea. (250g) whole eggs, beaten
2 ounces (60g) Gruyère or Comté cheese or aged Cheddar, grated or finely shredded
Ground black pepper and cayenne or chilli pepper to taste.

*Wine can be substituted for water or milk.
Grated or ground parmesan cheese.

Bring to a good boil, water, wine, butter and salt. Remove from heat and mix in flour until it comes together. Return to the stove and stir swiftly on high heat until it forms a ball; for about 2 minutes. Transfer hot batter into a large bowl – let cool down a bit; stiring every so often. Meanwhile, whisk eggs to combine. Pour one-third of the eggs into the still warm dough; mix well and add remaining eggs. Add cheese and seasoning. Pipe out gougere rather into small sizes than large; about 1-inch (2.5cm) diameter puffs. Egg-wash puffs and top with grated parmesan.
Great news! sweet or savory puffs can be made in advance and stored (raw) in the freezer for weeks. When needed, throw puffs (still frozen) in the oven and bake at the temperature showed bellow.

For better results, bake Pâte à choux (puff pastry) using a preheated convection oven at 400ºF (190ºC) for about 15 minutes; do not over bake gougere. Increase oven temperature to 450ºF (230ºC) if using conventional oven. Serve warm – Enjoy!

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