serves 6-8
  • Prep Time
    40 minutes
  • Additional Time
    22 minutes
  • Total Time
    about 1 hour
INGREDIENTS
  • 1 cup whole milk
  • 4 ounces unsalted French butter
  • 1.5 teaspoons kosher salt (or 1 teaspoon table salt)
  • 1 cup all purpose flour, sifted
  • 4 large eggs + 1 egg for brushing the gougeres
  • 1 cup grated French gruyere
  • 1⁄8 teaspoon ground nutmeg
  • Extra grated cheese for dusting the top (optional)
3-Step Recipes

French Buttered Gougères

“These are perfect cocktail party treats. They are often referred to as cheese puffs. They are simultaneously light, airy, and decadent.

The salty gruyere cheese and rich butter flavor are perfectly balanced with a glass of dry champagne... cheers!” – Chef Robert Ramsey

STEP 1: create the dough

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine the water, milk, butter and salt in a medium saucepan and bring to a boil. Add the flour and stir with a wooden spoon or rubber spatula. Reduce the heat to medium and move the mixture around until a smooth dough forms. Continue to stir over low heat until the dough is dry enough that it pulls away from the pan and forms a ball, about 4-5 minutes.

STEP 2: add the seasonings

Transfer the dough into the bowl of a mixer fitted with a paddle attachment and let cool for a couple minutes. Turn the mixer on and slowly beat the eggs into the dough, one at a time. Make sure to fully incorporate each egg before adding the next. Add the cheese and nutmeg, and mix for 1 more minute.

STEP 3: pipe and bake

Transfer the dough to a pastry bag fitted with a 1⁄2 inch round tip and pipe 1 ounce mounds onto the baking sheet, about 2 inches apart. Brush the tops with beaten egg, pushing the point of the dough mounds down slightly in the process. Sprinkle with the extra cheese and bake for 22 minutes, or until puffed and golden brown.

CHEF’S TIP

“Serve them hot, or allow them to cool before freezing them for up to a month. Bon Appetit!”

Chef Robert Ramsey is a culinary arts and food studies professor who also consults for the food service industry, hosts private cooking classes, and creates digital food media content. Chef Robert honed his craft at restaurants and hotels, including the James Beard Award winning Barn at Blackberry Farm, the Jefferson Hotel, and Brooklyn’s Michelin-recommended Bar Corvo.

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