French Gruyère Gougères
Twelve airy cheese puffs with crisp golden shells and tender hollow centers.
About This Dish
Cooking the panade thoroughly and adding eggs gradually produces gougères that rise cleanly and stay light.
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Stages
- Panade10 min
- Shaping10 min
- Oven30 min
Step-by-Step Instructions
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1
Bring the water, butter, salt, and pepper to a boil. Add all the flour and stir vigorously.
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2
Cook the dough over medium heat for 2 minutes until it forms a ball and leaves a film on the pan.
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3
Cool for 4 minutes, then beat in the eggs gradually until the dough is glossy and falls in a thick ribbon.
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4
Fold in 150 g of Gruyère and pipe or spoon exactly 12 mounds onto a lined tray.
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5
Top with the remaining cheese and bake at 200 °C for 25–30 minutes without opening the oven early.
