Appetizer: France – Gougères (Warm French Cheese Puffs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 33 min

Additional 10 min

Total 55 min

Ingredients

- 1/2 cup (113 g) unsalted butter
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 3/4 tsp (4 g) kosher salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, approx. 1.8 oz (50 g) each, approx. 7.1 oz (200 g) total
- 1 1/2 cups (6 oz / 170 g) grated Gruyère cheese
- 1/4 tsp (0.5 g) freshly ground black pepper
- Pinch ground nutmeg (approx. 0.1 g)
- 2 tbsp (8 g) finely chopped fresh chives
- 1 large egg, approx. 1.8 oz (50 g) (for egg wash)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
2. In a medium saucepan over medium heat, combine butter, water, milk, and kosher salt. Bring to a brisk simmer until the butter is fully melted and the mixture just starts to boil.
3. Remove saucepan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth ball and a thin film forms on the bottom of the pan, about 30–60 seconds. Return to low heat and cook, stirring constantly, 30–60 seconds more to slightly dry the dough.
4. Transfer the dough to a mixing bowl and let cool 2–3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next; the dough should become smooth, glossy and pipeable. You may not need the last egg in full—add until the dough falls from a spoon in a thick ribbon.
5. Fold in the grated Gruyère, chopped chives, black pepper, and nutmeg until evenly distributed.
6. Beat the remaining whole egg lightly and brush a little on the tops of the puffs for color. Fit a piping bag with a 1/2-inch (1.3 cm) plain round tip (or use a spoon) and pipe or drop rounded mounds about 1 1/2 inches (4 cm) wide, spacing them 1 1/2–2 inches (4–5 cm) apart.
7. Brush each mound lightly with the beaten egg, then bake at 425°F (220°C) for 10–12 minutes without opening the oven. Reduce heat to 375°F (190°C) and continue baking 15–18 minutes more until the gougères are well puffed and deep golden brown.
8. Remove from oven and cool slightly on the sheet for 5 minutes before transferring to a rack. Serve warm (they are best within the first 20–30 minutes) alongside the pan-seared salmon with lemon-caper butter.