Herbed Gougere Puffs
Elevate your appetizer game with these irresistible Herbed Gougère Puffs, delicate French pastries bursting with flavor and sophistication. Perfectly golden and airy, these savory bites are crafted with a classic choux pastry base, enriched with nutty Gruyère cheese and a fragrant blend of fresh chives and thyme. The result is a melt-in-your-mouth treat with a crisp exterior and a soft, cheesy interior. With just 15 minutes of prep and a short 25-minute bake time, these elegant gougères are an effortless yet impressive addition to any party platter or dinner table. Serve them warm for maximum flavor and don’t forget to sprinkle on a touch of extra Gruyère for that final cheesy flourish. Whether it’s a holiday gathering, a wine pairing soirée, or a cozy night in, these herbed gougères are the perfect crowd-pleasing snack.
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Recipe Information
Ingredients
- 240 ml water
- 115 g unsalted butter
- 0.5 tsp kosher salt
- 120 g all-purpose flour
- 4 units large eggs
- 120 g grated Gruyère cheese
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 0.25 tsp ground black pepper
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
In a medium saucepan, combine the water, butter, and kosher salt. Place over medium heat and bring to a boil, stirring occasionally to melt the butter.
Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Cook for 1-2 minutes to remove excess moisture.
Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Let it cool for 5 minutes to prevent the eggs from cooking when added.
Add the eggs one at a time, mixing well after each addition. The mixture will look lumpy initially but will smooth out as you incorporate each egg. The final dough should be smooth, glossy, and pipeable.
Stir in the grated Gruyère cheese, chopped chives, chopped thyme, and ground black pepper until well combined.
Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe or spoon small mounds of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
Optional: For extra cheesiness, sprinkle a small pinch of additional grated Gruyère on top of each gougère.
Bake in the preheated oven for 20-25 minutes, or until the gougères are puffed and golden brown. Avoid opening the oven during baking to prevent deflation.
Remove the baking sheets from the oven and allow the gougères to cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
86 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 22 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
