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Cheesy Gougères
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Jake Vousden

Jake Vousden

Cheesy Gougères

2h 15m

For a chef after a busy night's service, gougères are simply the best snack-canapé-appetizer you could ever imagine. People go crazy for them!

Originally from Burgundy, France, I like to fill them with a rich, cheesy béchamel, which makes them even more delicious.

Making them will also teach you a new skill set and further enhance your credentials as a top chef.

I stumbled upon gougères while working in French restaurants. They were especially wonderful, because at the end of the night, they became the snack for the chefs.

It always filled our soul with cheesy warmth!

  • Playlist
  • Bring a pot with 200 ml of water and 100 g of butter to a boil over medium heat

    Step 0
  • Add 6 g of salt. Boil until the butter is completely melted

    Step 1
  • Add 145 g of all-purpose flour. Turn the heat down to low and mix. Cook, while continuously stirring, until it comes easily away from the pot, without sticking to the sides. Transfer to another container

    Step 2
  • Add 45 g of finely grated Comté cheese. Mix until combined

    Step 3
  • Break 4 eggs in a bowl

    Step 4
  • Add the eggs, one or two at a time, while mixing to get a smooth dough

    Step 5
  • Cover with cling film, pressing it against the surface of the dough to avoid forming a skin. Let is cool down to room temperature

    Step 6
  • Melt 80 g of butter in a saucepan over medium heat

    Step 7
  • Add 80 g all-purpose flour. Whisk for 3m until the flour is cooked and the mixture becomes loose

    Step 8
  • Add 575 ml of milk to a separate pot. Warm over medium-low heat until hot, but not boiling

    Step 9
  • Add ¾ cup of the milk to the butter and flour, in 4 batches. Whisk each time until it becomes smooth

    Step 10
  • Add 110 g of finely grated gruyére cheese. Whisk until the cheese is melted and the sauce is smooth. Add the remaining milk to loosen the sauce, if necessary

    Step 11
  • Season with salt to taste

    Step 12
  • Grate nutmeg to taste and whisk

    Step 13
  • Transfer the sauce to a bowl

    Step 14
  • Cover with cling film, pressing it against the surface to avoid forming a skin. Set aside to cool down to room temperature

    Step 15
  • Preheat the oven to 170 °C

    Step 16
  • Transfer the dough to piping bag and cut the tip about 1½ cm wide

    Step 17
  • Pipe dots in the corner of a baking tray to hold a sheet of parchment paper in place

    Step 18
  • Pipe the dough, leaving at least 1 cm between each piece

    Step 19
  • Dip your finger in warm water and gently tap the tip of the dough to make it rounded

    Step 20
  • Bake the dough for 25m until puffed and golden

    Step 21
  • Transfer the sauce to a piping bag and cut a 1 cm hole. The mornay sauce is ready

    Step 22
  • Make a small incision in the bottom of the baked gougères

    Step 23
  • Insert the tip of the piping bag and fill the gougères with the Mornay Sauce

    Step 24
  • Return the gourgères to the oven for 4m to warm them up. The cheesy gougères are ready

    Step 25
  • They are best served warm. Enjoy!

    Step 26

Yield 24 pieces

  • All-Purpose Flour

    All-Purpose Flour

    145 g
  • Butter

    Butter

    100 g
  • Comté Cheese

    Finely Grated Comté Cheese

    45 g
  • Egg

    Egg

    4
  • Salt

    Salt

    6 g
  • Water

    Water

    200 ml

Mornay Sauce

  • Gruyère Cheese

    Finely Grated Gruyère Cheese

    110 g
  • All-Purpose Flour

    All-Purpose Flour

    80 g
  • Butter

    Butter

    80 g
  • Milk

    Milk

    575 ml
  • Nutmeg

    Nutmeg

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Piping Bag

    Piping Bag

  • Piping Bag

    Piping Bag

  • Fine Grater

    Fine Grater

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