My baking experiment #86 – Gougères

This whole weekend has been cold & rainy. My husband wanted to make some creamy tomato soup for dinner to warm us up. So i decided to bake up some gougères to go with the tomato soup.

Gougères are classic, airy French cheese puffs. They are baked savory choux pastry made of choux dough mixed with cheese; basically a savory version of cream puffs:


2 Tbsp water
2 Tbsp milk
1 Tbsp butter
1/4 cup flour
1 egg, beaten
pinch of salt, pepper and chili powder
1/4 cup grated cheese, divided


Boil water, milk and butter in saucepan.
Take pan off heat, add flour all at once then stir until a ball of dough is formed.
Place back on stove on low heat, and stir to dry out dough.
Place dough in glass bowl and slowly mix in egg. Mix well so that dough becomes smooth and well-blended.
Season with salt, pepper and chili powder, and mix well.
Add 3/4 of the grated cheese and mix until combined.
Either pipe or scoop out dough into 2-inch circles on parchment-lined baking sheet.
Sprinkle each gougère with remaining cheese and bake in preheated oven at 400°F for about 20 minutes until golden.
Turn off oven and leave them in there for 10 minutes to dry out. Cool on wire rack and serve.

These gougères are so light & airy, full of cheesy flavor. They go really well with the creamy tomato soup. I’ve never had a gougère before so i have nothing to compare them to, but i’d imagine they taste as good as these! 🙂

fresh-baked gougeres
fresh-baked gougeres


light & airy inside
light & airy inside

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s