Cheese gougères
Gougères are savoury choux buns with Gruyère. Cook flour in hot milk and butter, then add eggs once cooled slightly. Oven steam lifts the paste, making a light, hollow centre.
How to make it
Prepared 0 of 6 steps
Prepare oven and cheese
Heat the oven to 210 °C without fan and line a tray. Finely grate Gruyère. Lightly mix eggs with a fork in a bowl for adding in small portions.
Boil the flour
Boil milk, water, butter, salt, pepper and nutmeg until butter fully melts. Add all flour and quickly stir with a spatula into one ball.
Dry the paste
Cook over low heat for 2–3 minutes, turning and pressing against the base until a thin film forms. Transfer to a bowl and cool for 5 minutes so eggs do not curdle.
Add eggs and cheese
Add eggs in small portions, smoothing each addition. Add the last carefully: the paste should fall slowly in a broad ribbon without spreading. Stir in 120 g cheese.
Pipe and bake
Pipe or spoon about 24 small mounds 4 cm apart and scatter with remaining cheese. Bake for 10 minutes at 210 °C, then 20–25 minutes at 180 °C until dry and golden. Keep the door closed for the first 20 minutes.
Dry and serve
Switch off the oven, pierce buns at the sides and leave inside with the door ajar for 5 minutes. Transfer to a rack. Filling, green garnish and separate sauce are not included.
Little hint
Egg sizes vary, so paste consistency matters more than using the final drop. Raw flour cannot fix runny choux; add the final egg portion gradually.
Frequently asked questions
What should I watch out for when cooking?
Egg sizes vary, so paste consistency matters more than using the final drop. Raw flour cannot fix runny choux; add the final egg portion gradually.
How should I prepare the ingredients?
Heat the oven to 210 °C without fan and line a tray. Finely grate Gruyère. Lightly mix eggs with a fork in a bowl for adding in small portions.
