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INGREDIENTS
– 1 cup water
– ½ cup (1 stick)
unsalted butter
– 1 cup all-purpose flour
– 4 large eggs
– ¾ cup sharp cheddar
cheese, grated
– ¾ cup Asiago cheese,
grated
– 2 tablespoons fresh
chives, minced
– 1 tablespoon
fresh thyme, chopped
Gougères
Gougères (pronounced goo/zhehrs) can be enjoyed as is or cut open and filled.
In France, gougères are often served cold when tasting wine or served warm as
appetizers. This recipe can also be used as a base to make cream pus and éclairs
as well. Simply omit the cheese and herbs, bake, cool, and fill with sweet whipped
cream or vanilla custard.
PREPARATION METHOD
1. Preheat the oven to 375°F on Convection
Mode with racks set on positions “2” and “4.”
2. In a large sauce pan over medium-high
heat, bring the water and butter to a boil.
3. Stir in the flour with a wooden spoon
and mix until the mixture forms a dough.
4. Continually stir and cook over medium-
low heat for 2–3 minutes. 5. Remove from
heat and continue to stir the mixture until it
cools down and it stops steaming. The ideal
temperature is 140°F, if using a thermometer.
6. By hand or in the bowl of a stand mixer,
add in the eggs one at a time, beating well.
Wait between each addition to make sure
the egg is completely mixed in. The dough
should be very smooth and glossy. 7. Mix
in the cheese and herbs, then transfer the
mixture to a large pastry bag fitted with a
large round tip. 8. On a parchment-lined
baking tray, pipe a 2-inch gougere or use
a cookie scoop. 9. Wet the tip of your
finger and smooth out the tops of each
gougere to remove any points. 10. Bake
for approximately 20–25 minutes or until
golden brown with a crisp outside. 11. Cool
completely before cutting or serving.
MAKES RACK POSITION COOK TIME
24 2INCH GOUGÈRES 2 AND 4 2025 MINUTES
BEFORE YOU START
To achieve consistent size, use a portion scoop or a pastry
bag. If using the piping method, use a pencil to trace circles
on the back side of your parchment paper to be your guide.
CONVECTION
24
25