Gougeres are French cheese puffs made with a choux pastry, and loaded with mozzarella and parmesan cheese. It’s quick and easy to put together and the results are delightful – puffy, light and airy packages that you can’t have enough of.
Packed with wonderful aroma and flavour, the clear step-by-step instructions in this recipe are fail-proof and fool-proof.
Pâte a choux dough or choux pastry is the building block of cheese gougeres. It’s a cooked dough using all-purpose flour, hot boiling water, butter and eggs.
Pate a choux is also used to make beignets, cream puffs, pumpkin cream puffs, chouquettes and other delicious recipes to make any party a real success with your guests.
- 3/4 cup water
- 5 tablespoons unsalted butter (70g)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup plain flour
- 4 large eggs
- 3/4 cup grated mozzarella cheese
- 1/4 teaspoon minced Italian parsley
- 1/2 cup grated parmesan cheese
- Preheat the oven to 220°C. Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another two minutes to dry out the dough.
- Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.
- Add the mozzarella cheese and parsley, mix well.
- Use two tablespoons to round each ball of dough then drop each onto the prepared parchment paper.
- Place each ball of dough 4-5cm apart. Sprinkle with grated parmesan cheese on top.
- Bake for 10 minutes at 220°C and another 20-25 minutes at 190°C until golden brown. Serve warm.
You can use any type of grated cheese or herb for this recipe.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.