Description
These Cheddar Gougères are classic French cheese puffs made from a light and airy choux pastry mixed with sharp cheddar cheese. They are baked to golden perfection with a crisp exterior and a tender, cheesy interior, making them a perfect savory snack or appetizer.
Ingredients
Scale
Pastry Base
- 3 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1/4 cup water
- 1/4 cup whole milk
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 cup all purpose flour
Cheese
- 3 oz extra sharp cheddar cheese, divided (preferably shredded from a block)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 500°F and line a sheet pan with parchment paper to prevent sticking during baking.
- Combine Liquids and Seasonings: In a stainless steel saucepan over low heat, combine the butter, water, milk, salt, and black pepper. Heat until the butter is fully melted.
- Make Dough Base: Bring the mixture to a boil, then add all the flour at once while whisking or stirring vigorously. Remove from heat immediately and continue mixing until no flour streaks remain.
- Cook Dough: Return the pan to medium heat and cook the dough for a few minutes, stirring often, until a thin film forms on the bottom and the dough pulls away from the sides of the pan easily.
- Cool Dough: Transfer the dough to a separate bowl and stir, spreading it along the sides to help evaporate steam. Stir continuously until the dough has cooled to below 140°F, preventing premature cooking of the eggs.
- Add Eggs: Beat the eggs in a separate small bowl. Gradually pour about three-quarters of the eggs into the dough while mixing with an electric mixer starting on low speed, then increase to medium. The dough may look separated but will come together into a glossy, sticky dough that holds its shape with a “v” when lifted.
- Incorporate Cheese: Stir in 2.5 ounces of the shredded sharp cheddar cheese evenly into the dough.
- Pipe Dough: Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe about 1 1/2 tablespoons of dough onto the lined sheet pan, keeping the tip vertical and stationary. Wet your fingers and gently flatten the tops to prevent burning.
- Top with Cheese: Sprinkle the remaining shredded cheddar cheese over the tops of each piped gougère.
- Bake – Phase 1: Place the pan in the 500°F oven and immediately turn off the oven. Do not open the door for 15 minutes to allow the puffs to rise and set.
- Bake – Phase 2: After 15 minutes, turn the oven back on to 350°F and continue baking for another 10 minutes. Optional: after 5 minutes into this phase, use a fork to prick each gougère to help crisp the interior.
Notes
- Use freshly shredded sharp cheddar cheese for the best flavor and melting properties.
- Cooling the dough below 140°F before adding eggs is critical to prevent scrambling the eggs.
- Do not open the oven door during the initial 15 minutes of baking to ensure proper rising.
- Pricking the gougères halfway through the bake enhances their internal crispiness but is optional.
- Gougères are best served warm but can be reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: cheddar gougeres, cheese puffs, French appetizer, savory pastry, gougères recipe
