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Burgundian Gougères (Crispy French Choux Pastry Cheese Puffs with Gruyère)
The quintessential tasting appetizer of Burgundy wine cellars: golden choux pastry puffs folded with sharp aged Gruyère or Comté cheese and freshly grated nutmeg, baked until crisp outside and hollow inside.
Prep
20 min
Cook
25 min
Total
45 min
Oven
200°C (180°C vent.)
Ingredients
servings
6
- All-purpose wheat flour140 g
- Aged Gruyère or Comté cheese, grated150 g
- Unsalted butter, cubed80 g
- Large fresh eggs4 pc
- Whole milk125 ml
- Water125 ml
- Freshly grated nutmeg½ tsp
- Fine sea salt1 tsp
Preparation Steps
1
Boil milk, water, butter, salt, and nutmeg. Add all flour at once; beat vigorously over heat for 2 minutes to dry the panade.
5 min timer
2
Cool 3 mins, then beat in eggs one by one until smooth, glossy, and pipeable.
6 min timer
3
Fold in 120g grated Gruyère. Pipe walnut-sized mounds onto lined baking sheet, spacing 4cm apart.
5 min timer
4
Top with remaining 30g cheese; bake at 200°C for 22-25 mins without opening door until deeply golden and hollow.
25 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
12g
Carbohydrates
18g
Fat
18g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
