November 16th, 2011

Les Gougères

Gougeres close up

Gougères are puff pastry with cheese. While the ingredients are few and common, the labour of mixing the pastry dough is physical. I sit and place the pot between my knees so that I can stir with both hands using a strong spoon. I have broken a wooden spoon before. The cougères are great with soup as a side dish or as an appetizer when you have guests over. I often make a double batch and freeze 2/3 for future meals.

Servings: Appetizer for 10, side for 5 (makes 40-50 cougères)
Preparation: 20 minutes
Cooking: 30 minutes
Temperature: 180 ℃



  • 250 ml water
  • 100 g butter
  • 1 tea spoon salt
Individually added

  • 200 g flour
  • 3 eggs
  • 200 g grated swiss cheese


Step 2 is of utmost importance. If you don’t mix vigorously your gougères will not be puffy.

  1. Bring the Base ingredients to a boil in a medium sauce pan.
  2. Remove from heat and dump the flour in one go. You must mix vigorously until it is homogeneous and resembles play-dough.
  3. In a small bowl crack open the eggs and mix. Give the sauce pan a few minutes to cool so the eggs don’t cook when added.
  4. Add the eggs to the flour mixture and stir. It will look a little sloppy for a bit before resembling mashed potatoes.
  5. Add the grated cheese and mix until it disappears. The mixture is complete.
  6. Place waxed paper on two cookie sheets and dish out the mixture using two teaspoons. The lumps should be the size of walnuts.
  7. Place in oven to cook for 25-30 minutes. When they look good, open the oven open a crack (I put an oven mit stuck in the door) and wait five minutes more.
  8. Remove from oven and place on a rack so they can cool down and remain dry.

Gougeres on drying rack


Source: Mumu

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