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Oui oui! These delicious French cheese puffs are bound to please the whole family! The delicate choux pastry coupled with cheesy goodness makes these baked delights the perfect breakfast nibble or snack!
Ingredients
- 125ml water (1/2 cup)
- 125ml milk (1/2 cup)
- 110g unsalted butter, cut into tablespoon-sized pieces
- 1/2 tsp fine sea salt
- 150g plain flour (1 cup)
- 4 large eggs
- 120g Gruyère or sharp cheddar cheese, grated (about 1 cup), plus extra for topping
- 1 tsp Dijon mustard (optional)
- Pinch of nutmeg
- Pinch of cayenne pepper
Method
- Preheat oven to 200°C (180°C fan). Line your AUS-ION™ or nöni™ baking tray with baking paper, or grease well.
- Combine the water, milk, butter, and salt in a medium saucepan. Bring to a full boil over medium heat.
- Remove from heat, add the flour all at once, and stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
- Return to medium heat and stir for 1–2 minutes to dry out the dough slightly.
- Transfer to a bowl and allow to cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Stir in the cheese, mustard (if using), nutmeg, and cayenne.
- Drop tablespoon-sized rounds onto the prepared baking tray, spacing about 4cm apart. Top with a little extra grated cheese.
- Bake for 22–25 minutes until puffed, golden and crisp. Serve warm.
Tip: Gougeres are best served fresh from the oven, but can be reheated at 180°C for 5 minutes to crisp them up again. They also freeze well before baking — freeze the piped rounds on a tray, then transfer to a bag and bake from frozen, adding a few extra minutes.
