Gougères

5 from 5 votes

Gougères are bite-sized breads that are light and fluffy and served warm from the oven.

This French recipe is incredibly simple to make and even better to make ahead and freeze so you can serve them warm whenever you want them (see the notes below for tips)

This makes about 30 bite-sized gougères. To adjust the servings in this recipe, click on the number next to servings.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Bread

Keyword: bread recipe, entertaining, freezer friendly, Holiday recipe, party and entertaining

Servings: Gougères

Author: Jess Smith via Inquiring Chef

Cost: $7.00

Equipment

Half Sheet Pan
Parchment Paper
Saucepan
Stand Mixer

Ingredients

1 cup Water
8 Tablespoons Unsalted Butter (1/2 cup; 1 stick)
1 teaspoon Kosher Salt (see note)
1/2 teaspoon Sugar
1 cup Flour (125g)
4 large Eggs
2 Tablespoons finely chopped Fresh Herbs (I like a mix of chives, parsley, and thyme)
1 cup grated Cheddar Cheese, white or yellow (also great with gruyere or parmesan)

Instructions

Preheat oven to 425°F / 220°C. Line a sheet pan with parchment paper.
Combine water, butter, salt, and sugar in a saucepan over medium-high heat. Bring to a boil.
As soon as the liquids are boiling, remove from heat and whisk in flour. Return the pan to heat and stir until the batter forms a smooth paste and pulls away from the sides of the pan.
Transfer dough to the bowl of a standing mixer fitted with the whisk attachment. Mix a few times on low to cool (this will prevent the eggs from scrambling in the hot dough).
Turn the mixer on low and add the eggs one at a time, allowing each to incorporate fully before adding the next. Increase the speed and beat on medium until shiny and smooth, 2 to 3 minutes.
Gently fold in fresh herbs and cheese.
Use a pastry bag or Tablespoon measure (spray it with nonstick cooking spray first to prevent sticking) to transfer even portions of dough to prepared sheet pan, leaving a small amount of space in between.
Transfer the pan to the oven and immediately reduce the heat to 375°F / 190°C.
Bake until the puffs are golden brown, 20 to 25 minutes.
Serve warm.

Notes

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

Freeze - To make the gougères ahead of time and freeze, prepare the dough as directed and spoon onto parchment-lined sheet pan (you can place them very close together since they won’t be baked right away). Freeze until solid, 2 to 3 hours. Transfer to a freeze-safe bag and freeze for up to 4 months. Bake as directed, straight from the freezer, but add about 5 minutes to the total bake time.

Nutrition