Gougères | ExpatWomanFood.com

Posted on

17 September 2012





7oz. flour
½ tsp. dried thyme
½ tsp. chili powder
1 tsp. salt and a couple of turns of the pepper grinder
8fl oz. water
4oz. butter
6 eggs
6oz. Comté (or Gruyère) cheese, grated
1 oz. Parmesan cheese, grated
Preparation Time
Cooking Time


  • Preheat the oven to 220°C
  • In a bowl combine the flour, thyme, chili, salt and pepper
  • In a saucepan heat the water and butter until the butter has melted
  • Once the butter melts, add to this the flour and spice mixture and stir vigorously until it comes away from the sides of the saucepan and forms a ball. Remove from heat
  • Transfer the dough to a bowl so that it cools slightly. Add to the dough the eggs one at a time. Beat it vigorously or transfer to a food processor so that the texture becomes smooth
  • Stir in 1 ¼ cups of grated cheese
  • Using either a pastry bag, a freezer bag with the corner cut off or a rounded teaspoon drop the dough onto a baking tray. The puffs should be around 3cm in diameter and should all be roughly the same size
  • On top of this sprinkle the remaining cheese
  • Bake at 220°C for 10 minutes, and then reduce the heat to 200°C and bake for an additional 15 minutes
  • The puffs should be served hot from the oven.
Cooks Note

Preparation time: 40 minutes; Cooking time: 25 minutes; Serves 6

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