Cheesy Gruyère Gougères
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A choux paste of water, butter and flour is cooked, beaten with eggs and Gruyère, piped into small mounds, topped with Parmesan and baked at two temperatures before drying in the oven.
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Method
- 1
Heat the oven. Heat the oven to 220 °C (200 °C fan) and line two trays.
- 2
Cook the paste. Boil the water, butter, salt and cayenne, add the flour and stir 1-2 minutes until it forms a ball.
- 3
Beat in the eggs. Cool briefly, then beat in the eggs gradually until glossy, and add the Gruyère.
- 4
Pipe. Pipe about 32 small mounds and top with Parmesan.
- 5
Bake. Bake 15 minutes, lower to 180 °C for 15-20 minutes, then leave in the switched-off oven 10 minutes.
- 6
Serve. Cool 5 minutes and serve warm.
Storage
Best warm on the day. Freeze cooled puffs for up to 1 month and reheat at 180 °C for 5-8 minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- oven
- 2 baking trays lined with baking paper
- medium saucepan
- wooden spoon
- electric mixer or large bowl
- piping bag or 2 tsp
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 289 kcal |
| Protein | 11.9 g |
| Carbohydrate | 13.1 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 21 g |
| of which saturates | 12.1 g |
| Fibre | 0.4 g |
| Salt | 0.92 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
