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Burgundian Gougères (Warm French Gruyère Cheese Choux Puffs)
Classic Burgundian wine-tasting snack: airy, golden savory choux pastry puffs loaded with aged Gruyère cheese and a touch of nutmeg, crisp outside and light inside.
Prep
20 min
Cook
25 min
Total
45 min
Oven
200°C (180°C vent.)
Ingredients
servings
8
- All-purpose wheat flour type 55140 g
- Aged Gruyère or Comté cheese, finely grated160 g
- Unsalted butter80 g
- Whole milk125 ml
- Water125 ml
- Large fresh eggs, room temperature4 pc
- Freshly grated nutmeg¼ tsp
- Fine salt½ tsp
Preparation Steps
1
Bring milk, water, butter, and salt to a boil. Off heat, dump in flour all at once; beat vigorously with a wooden spoon over low heat for 1-2 mins until dough pulls away from sides.
4 min timer
2
Cool dough 5 mins. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in nutmeg and 120g grated Gruyère.
6 min timer
3
Pipe walnut-sized mounds onto baking sheets, spacing 4cm apart. Scatter remaining cheese on top. Bake at 200°C for 20-25 mins without opening oven until puffed and golden brown.
25 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
210
Protein
8g
Carbohydrates
14g
Fat
14g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
