Ingredients
Directions
Bring to a good boil, water, wine, butter and salt. Remove from heat and mix in flour until it comes together. Return to the stove and stir swiftly on high heat until it forms a ball; for about 2 minutes. Transfer hot batter into a large bowl – let cool down a bit; stirring every so often.
Meanwhile, whisk eggs to combine. Pour one-third of the eggs into the still warm dough; mix well and add remaining eggs. Add cheese and season with black pepper and cayenne or chili pepper to taste.
Pipe out gougere into small sizes than large; about 1-inch (2.5cm) diameter puffs.
Unbaked pate a choux can be made in advance and stored in the freezer for weeks.
When needed, pop up frozen puffs in the oven and bake.
For best results, bake Pâte à choux using a preheated convection oven at 400ºF (190ºC) for about 15 minutes; do not over baked gougere nor open the oven door during baking; it will deflate.
Increase oven temperature to 450ºF (230ºC) if using conventional oven. Serve warm – Enjoy!
3 thoughts on “Gougère / Cheese Puffs”
Hi Bruno, I really am excited to try these, but I’m not sure if 0.8 cup is 250 ml.
Which measurement is correct for the amount of water and white wine?
250 ml water+ 70ml white wine sounds like a lot for 1 cup flour in a pate a choux, is this correct?
Hello, all my recipes are in grams for a reason. It is more accurate than measurement and it is used by all chefs. My recipe is correct 🌞
Thanks for replying so soon! I made these last night and it worked perfectly with the weight measurements, took me back to the Plaza Athénée bar, wonderful!
Recently discovered your channel, just purchased a digital gram scale now and looking forward to trying more recipes from you 🙂