HOME > Chowhound > Home Cooking >

Discussion

Gougeres

I love these little cheesy puffs and they are so simple to make. The recipe I used was Dorie Greenspan's Around My French Table. They are a delightful nibble with cocktails. I just don't know why I don't make them more often. They freeze well and can be warmed back up.

I did make one addition to the recipe. I added 1/4 tsp. of Cayenne to the batter. My husband said it was better and made a difference with it.

 
  1. Click to Upload a photo (10 MB limit)
Delete
  1. They are indeed so easy to make! I love to stuff them. Crab salad, curried chicken salad, ham and cheese etc. etc. They make great party appetizers.

    2 Replies
    1. re: ChervilGeorge

      I am very surprised that they aren't mentioned when folks ask for help with parties or apps.

      So delish, easy and versatile!!

      1. re: ChervilGeorge

        The first time I made them, it was this way - stuffed. Love.

      2. When "Around my French Table" was a COTM, this recipe was an absolute favorite of the entire group. I have added paprika before; but cayenne sounds like a lovely addition.

        12 Replies
          1. re: hotoynoodle

            I nearly used that. I was focused on the bite of the pepper, I am resolved to make these more often and I'll try the smoked paprika. I also thought about using garlic chives. I have them in abundance. Cheese and onion/garlic is always a good combo.

            1. re: Candy

              Oh yea. Chives of any sort would be wonderful in a gougeres. Must make some this weekend!

                1. re: smtucker

                  Alright.

                  I have a garden full of chives

                  And I love gougeres.

                  Thus this is what will be happening after golf on Sunday.

            2. re: smtucker

              in France, you occasionally find them with piment d'Espelette - a small hot pepper from the Basque region. Not terribly hot, but great flavor.

              1. re: sunshine842

                Those would be lovely! I have never bought them in this country. Should keep my eyes open.

                1. re: smtucker

                  Piment d'Espelette isn't overly easy to find in France, either -- it even has it's own AOC...but it's great when you do!

                  1. re: sunshine842

                    Oh, great idea: a friend brought me some piment d'Espelette from France, so I'm all set!

                    1. re: pine time

                      I will look on line for that. Maybe Amazon might have it

                      I just typed the name in and Market Hall Foods had it. It is now ordered.

                      1. re: Candy

                        Since the friend gave us a generous supply, we just used some on a pizza, too!

                  2. re: smtucker

                    I don't think I've ever seen them for sale. They are not difficult to make though.

              2. I don't have a Greenspan book; I got my recipe from the Burgundy chapter in a book on regional French food. I throw in some cayenne too, just because I'm in the habit of adding some to any doughy/cheesy appetizerish thing anyway. Most of the groups we hang out with here in SoCal are enthusiastic wine drinkers, so these have been really popular at party and potluck gatherings.

                1 Reply
                1. re: Will Owen

                  There's a cookbook you don't have?!?!?! Wow :)

                2. What are some of the best cheeses to use when making these?

                  13 Replies
                  1. re: Phoebe

                    swiss, gruyere, asiago, manchego, romano, cheddar, bleu... depends on the menu.

                    1. re: Phoebe

                      I like mine with emmental or gruyere

                      1. re: Sirrith

                        I used Ementhaler for these. Some times I like to sprinkle some of the cheese on top before baking.

                      2. re: Phoebe

                        Comté is my new(ish) favorite for cooking French stuff - it's a gruyere-style cheese, melts wonderfully. I read of it in a bistro cookbook, used in a dish of salt cod, potatoes and onion with the cheese grated over, and when I was looking for a substitute at Trader Joe's, behold! They had it. Not expensive, either. So I used it next time I made gougeres, and it was great there too.

                        One thing I find curious about some gougeres recipes is they'll tell you to make sure they're as fresh as possible. One of the things I find so appealing is that, in common with a lot of other high-fat dough things (such as cheese straws) they age very gracefully IF you just keep them dry and covered, and not in the fridge, either.

                        1. re: Will Owen

                          I love to freeze them on a sheet before baking so I can pull them out with almost no notice and have a freshly baked treat. I always make extra for just this reason. Tomato soup with a few gougeres is a lovely winter lunch.

                          1. re: smtucker

                            Do you take the tray from the freezer then straight into the oven?

                            I think I will try this, since I can't keep a tray in my freezer I'll freeze them individually then place into a ziplock.

                            1. re: youareabunny

                              I freeze them on a tray in the freezer, and then move them into a ziplock bag. To bake, I just pull the ones I need out and bake as usual-- well about 2 minutes longer.

                          2. re: Will Owen

                            I'll try that I can get Comte' with no problem. I just need to make them on a regular basis and have them on hand. I need to get a new freezer. You can freeze the blobs and pop them into the oven as needed.

                            1. re: Will Owen

                              I just purchased some Cave Aged Swiss Gruyere for the first time. Simply beyond delicious!!! Also purchased Gruyere de Comte. Looks like I'll be making gourgeres this weekend, for the first time. Could a blue cheese be used? If so, what kind?

                              1. re: Phoebe

                                that's the beauty of gougeres -- whatever cheese you like will work.

                                1. re: Phoebe

                                  I doubt that bleu cheese or Roquefort would be ideal. They are very moist and I think that would change things a bit.

                              2. re: Phoebe

                                I usually use gruyere or compte which tastes very similar.

                                I am a cheeseaholic and those are my faves

                              3. I've been making gougeres for years using many different recipes, from Julia Child and Alain Ducasse to Judy Rogers. But the note in "Around My French Table" reads: "This is the new standard against which others will be held." I usually use a cave-aged gruyere and up the amount to 8 ounces from 6. And I do often add a pinch of cayenne or pimente d'esplette.

                                Although like smtucker I often have unbaked gougeres in the freezer for unexpected emergencies (like, I want one now!), one of my favorite uses for gougeres is this recipe from "The Zuni Cafe Cookbook." http://leitesculinaria.com/968/recipe... It's always a huge hit with company.

                                2 Replies
                                1. re: JoanN

                                  I have too with different recipes. I just don't know why I haven't made them on a regular basis. I have frozen the unbaked gougeres in the past. My freezer died and right now I don't have the room in my side by side. I've got to get a new one soon.

                                  1. re: JoanN

                                    Oh my, THAT just got saved! Thanks.

                                  2. I like to add both cayenne and dry mustard to any cheese recipe.

                                    1. I have to bring a couple of apps to my SIL's house this weekend; one MUST be a big whomping charcuterie tray (easily done).

                                      Can someone give me your easiest, most basic, idiot-proof recipe for gougeres? It'll be my maiden flight with the little guys and I want them to be awesome but doable for baking-phobe me.

                                      5 Replies
                                      1. re: pinehurst

                                        Here's the recipe for the gougeres Candy was talking about:
                                        http://www.epicurious.com/recipes/foo...

                                        All gougeres recipes are similar in technique, they just differ in the proportion of ingredients. This will be as idiot-proof as any other.

                                          1. re: pinehurst

                                            Thanks from me, too. It's funny, but the two recipes I have from Saveur and this one tell us to leave plenty of room between the dough globs, but the version from Burgundy says they should be set in a circle and close enough to "hold hands" (as it were) and form a ring. I suspect that was just one restaurant's little conceit.

                                            1. re: Will Owen

                                              The recipe I was using the other day wanted 2" around each of them. They did not need that much space.

                                              1. re: Candy

                                                I don't place mine cheek-to-jowl, but they sure don't need 2" -- 1" would be generous.

                                      2. Thanks for the reminder. I haven't made them in years, but now, thanks to your post, the guests will get them this Saturday.

                                        1 Reply
                                        1. re: bcc

                                          Same here. I have made them occasionally but not as a regular thing, I have to rectify that. I need to buy a new freezer and having the dough globs in the freezer to bake as needed is at the top of my list.

                                        2. I've never frozen them.

                                          You freeze them just piped out and unbaked?

                                          1 Reply
                                          1. re: C. Hamster

                                            Yes. They're very forgiving. You can freeze them either baked or unbaked. I've done both with nearly equally good results, although the frozen unbaked wins out by a very slight edge.

                                          2. have you ever made them with chirizo in them...not very french but yummy

                                            3 Replies
                                            1. re: girloftheworld

                                              No I haven't done that. Do you crumble the chorizo (assuming it is the Mexican version) cooked into the dough/batter? The Spanish sort is cured and dry.

                                              1. re: Candy

                                                yep just add the crumbled drained chorizo cooked into the batter

                                                1. re: girloftheworld

                                                  Oh, my … the sausage-cheese ball reinvented! Only with French dough instead of Bisquick and Mexican chorizo instead of Jimmy Dean's!

                                                  This is fun. What next, pimento cheese? Ham biscuits?

                                            2. Can I split the gougere paste in half prior to adding the cheese? I'd be cooking for my bf and I and I'd rather not have a full serving of gougeres

                                              Seems to be pretty much the same as pate a Choux except I think the recipe I uses no milk but this gougere recipe does

                                              http://www.epicurious.com/recipes/foo...

                                              So I'm thinking of making the recipe, split it into two, add cheese to one half and keep the other half plain for cream puffs. I'm not sure about freezing the raw cream puffs but I will probably pipe some gougeres then freeze those uncooked.

                                              2 Replies
                                              1. re: youareabunny

                                                Yes, it certainly is essentially a choux paste recipe. You're right. Lots of options there!

                                                1. re: youareabunny

                                                  We split in half and did a sharp Wisconsin cheddar and half an age Gryere. I will still be freezing some. You would be wise to split it.