A while back, I picked up a copy of Saveur magazine (Issue 150). The cover story entitled “150 Classic Recipes” drew me in. It reminded me of many great dishes of which I have made several including the French cheese puffs known as Gougère.
Gougère are made with a pastry dough consisting of butter, milk, water, flour and eggs This combination, known as pâte à choux, is used for profiteroles, eclairs and when fried, beignets. It is a simple, uncomplicated dough and comes together quickly. Perfect for a non-baker such as myself.
After an initial success, I have made these several times. Gougère come to mind whenever I am thinking of a classic French themed meal. This batch was made to accompany a lightened version of the classic French stew — Coq au Vin.
There are many recipes for Gougère on the internet and my version stays pretty close to the version in Issue 150 of Saveur. For me, this recipe yields about a dozen Gougère. Enjoy!
- 1 stick (4 ounces) of unsalted butter
- 1/2 cup of whole milk
- 1/2 cup of water
- Salt and fresh ground pepper
- 1 cup of all purpose flour
- 1 cup of Gruyère or Comté cheese
- Additional grated cheese to top the Gougère
- Optional — a bit of grated nutmeg or a dash of hot sauce
- Pre-heat the oven to 400 degrees and line a backing sheet with parchment
- Add the butter, milk, water, salt and pepper to a sauce pan over medium heat until the butter is melted.
- Remove from the heat and let cool for 2 minutes. Then add all the flour at one time and stir to combine until a dough forms. Add the grated cheese and stir to combine.
- Using either a pasty bag or a large freezer bag with a corner cut off, pipe the dough onto the sheet pan into approximately 1-1/2 inch rounds. Sprinkle each pastry with grated cheese
- Bake of 20 to 25 minutes or until lightly browned.