December 29, 2016


These are deliciously delightful!  These golden cheesy puffs are a great make-ahead snack for any party.  Any cheese appetizer is always loved at a party!

Gougeres are cheese puffs that are made by folding cheese into the dough and then baking them into little rounds.  These ingredients are normally on hand, which makes these a great appetizer to make.  You can also vary up the cheeses, too.  I also like that you can make these ahead of time and freeze them.  When you are ready to serve, you just quickly reheat them in the oven.

I made these ahead of time for my Christmas cookie exchange and reheated them before the guests came.  They reheated perfectly and tasted so good!  By the way, they paired nicely with bubbly, in case you are looking for a New Year's eve appetizer. :)

Yields 32 puffs

1 cup full-fat milk
1/4 pound (1 stick) butter
120 grams (1 cup) all-purpose flour
1 tsp. salt
1/8 tsp. freshly ground black pepper
Pinch nutmeg
4 large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup grated Parmesan
1 egg beaten with 1 tsp. water, for egg wash

Preheat the oven to 425ºF and line two baking sheets with parchment paper.

In a saucepan over medium heat, heat the milk, butter, salt, pepper, and nutmeg until scalded.  Add all of the flour and beat vigorously with a wooden spoon until the mixture comes together.  It will be very thick.  Cook over low heat for two minutes.

Then, dump the hot mixture into the bowl of a food processor fitted with the standard steel blade.  Add the eggs and cheeses and pulse into the eggs are fully incorporated and the dough is smooth and thick.

Add the mixture to a pastry bag fitted with a large plain round tip.  Pipe in mounds 1 1/4 inches wide and 3/4 inch high onto the baking sheets.  With a wet finger, lightly press down the swirl at the top of each puff.  You can also use two spoons to scoop the mixture or a cookie dough scoop.

Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.  Bake for 15 minutes, or until golden brown outside but still soft inside.

Note: You can make these ahead!  After baking them, allow to cool before adding to a freezer proof bag.  Freeze, and when you are ready to serve, preheat the oven to 400ºF and place the puffs on baking sheets in the oven for 5 minutes.

Source: Ina Garten's Barefoot in Paris


  1. Yum! I have this cookbook and am now doubly excited about trying them!

  2. Gougeres are so light and cheesy. I remember my mother made them for every cocktail party when I was young. I'd steal them and then tell her that maybe she counted wrong. I doubt she believed me. These remind me of my first gougere. Happy New Year!


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