Triple Cheese Gougères
Learn how to make triple cheese gougères, a traditional baked pastry made with choux dough, with this simple tutorial. Gougères can be made a few hours ahead of time (or frozen) and reheated in a warm oven just before serving.
Ingredients
- 2½ ounces (70g) unbleached all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground cayenne pepper optional
- ½ cup (120 mL) whole milk or water
- 2 ounces (55g) unsalted butter
- 3 ounces (85g) Castello Swiss Alps cheese or gruyere equal combination of Hirten, Weissbier, and Classic, plus more for topping
- 2 large eggs divided
Egg Wash:
- 1 large egg beaten
Instructions
- Preheat oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper (or Silpat).
- In small bowl, combine the all-purpose flour, salt, and cayenne pepper (if using) and whisk together. Set aside.
- In a saucepan, combine the whole milk and butter and place over medium-high heat. Bring to a rolling boil, watching carefully to avoid the mixture from over boiling or evaporating.
- Turn down the heat to low and immediately add in the flour mixture at once, stirring with a wooden spoon until the mixture comes together. There should be a light coating on the bottom of the pan, as it begins to dry out a bit. Add the grated cheese and stir until melted and combined.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Over medium speed, beat the dough until it has cooled slightly.
- With the mixer at medium high speed, add the eggs, one at a time, allowing the eggs to be absorbed fully before adding the other. You want the dough to not be stiff or runny. It should hang from the paddle attachment in a “V” shape (see photos in post).
- Transfer the dough to a piping bag fitted with a round large tip - or use two spoons. Pipe the batter into small rounds (roughly 1-inch in diameter) onto the lined baking sheet, setting them apart by several inches. Brush the tops of each gougere with egg wash and sprinkle with additional grated cheese.
- Bake for 15 minutes. Rotate the pan and turn down the oven to 325°F (165°C) and bake for an additional 7 to 10 minutes or until golden brown and light in weight. Serve hot.
- Note: Gougères can also be made a few hours ahead of time (or baked and frozen) and reheated in a warm oven just before serving.
Tips for Success:
- Gougères can be made a few hours ahead of time (or frozen) and reheated in a warm oven just before serving.
Serving: 1serving, Calories: 125kcal, Carbohydrates: 6g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 68mg, Sodium: 145mg, Sugar: 1g