French Pastry Feature: Gougères

This savory side makes for an excellent starter or can be served in lieu of a baguette. It is absolutely impossible to eat just one or two – or even three. Ideal for any meal or to be put out at your next cocktail party. The recipe is ideal for both beginning and advanced bakers. 

Serves 8
A light, easy, but tasty French pastry for everyone
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Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Prep Time
10 min
Cook Time
22 min
Total Time
32 min
  1. 1/2 cup water
  2. 1/2 cup milk
  3. 1 stick of butter (113 ounces Metric)
  4. Large pinch of salt
  5. 1 cup of all-purpose flour (Hladka flour - CZ)
  6. 4 large eggs
  7. 3 1/2 ounces (1 cup) of gratted Swiss cheese (Gruyère or similar)
  8. Grated Swiss for sprinkling
  9. Freshly-cracked pepper
  10. Freshly-grated nutmeg
  1. Preheat oven to 400 F (204 C) and line a cookie sheet with baking/parchment paper
  2. In a medium sauce pan, combine the water, milk, butter, and salt and bring to a boil. Working on and off the burner, add the flour and stir until the dough begins to form
  3. Stir over low heat, alternating on and off the burner, until it pulls away from the pan (appx. 2 mins)
  4. Place the dough into a bowl and let cool for 2-3 minutes. (You will be adding eggs, so don't skip this step or your eggs will scramble). Add the eggs one at a time. Stir one egg in, combine completely, then add second egg. Add the cheese and a pinch of both pepper and nutmeg
  5. Transfer the dough into a pastry bag (if you don't have one, you can work this through with a fork, although a pasty bag is most desirable)
  6. Pipe rosettes, 1 tablespoon, across the baking sheet leaving 2 inches apart then sprinkle with Swiss cheese and bake for 22 minutes or until golden brown and puffed. Repeat if you have remaining dough
The Bell Kitchen

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