This was the first recipe in Dorie Greenspan’s Around My French Table and it immediately caught my attention. I love cheese, I love crackers and I love cream puffs. A savory cheese puff seems like a delectable combination of all the above (minus the cream, of course!). And, the name “Gougères” makes it sound fancy and complicated.
The original recipe in the book yields 36 Gougères, but it seemed like too much for just the three of us to devour over a course of the evening. So I halved the recipe and ended up with 16. While halving the recipe, I went with 2 eggs instead of 2 1/2 (the original recipe calls for 5 eggs for 36 Gougères). The slightly less egg content did not seem to impact the fluffiness or taste of the final puff. Also, do keep an eye on them during the last 5 minutes or so as they do burn quickly!
Despite halving the recipe, I still had a few left over which I kept in the fridge for later. But it’s best if eaten immediately.
Here’s my slightly modified recipe:
Yields 16 to 18 Gougères that should be eaten hot out of the oven!
1/4 cup milk
1/4 cup water
4 tbsp or 1/4 cup unsalted butter
a heavy pinch of salt
1/2 cup all-purpose flour
2 large eggs
3 ounces of coarsely grated cheese – I used Cheddar since that’s what I had at home.
A baking sheet lined with parchment paper or aluminium foil
- Preheat the oven to 425 degrees and prepare your baking sheet
- Heat the milk, water, butter and salt in a saucepan till it is boiling
- Add the flour, lower the heat and start stirring vigorously till the dough comes together. Keep stirring till the dough is dry and smooth
- Turn the dough into another bowl (this could be a mixer bowl or just a regular bowl if you are going to use old-fashioned elbow grease)
- Add the eggs one at a time. Make sure you mix an egg in thoroughly before incorporating the next one. The dough may separate while adding the eggs, but will come together eventually!
- Mix in the grated cheese and get ready to spoon onto your baking sheet.
- Spoon the dough onto the baking sheet and make sure you have a couple of inches of space between each spoon.
- Place the baking sheet in the oven and immediately lower the temperature to 375 degrees.
- Bake for around 12 mins and then rotate the pan from front to back
- Bake another 12 to 15 mins, till they look golden and puffed.
- Eat immediately!
Here are the pictures: