Cooking-ez.com

995 easy and fully explained recipes, with 12,056 photos and 77 videos

Gougères

Gougères

Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.

188,245 14.2/5

Grade this recipe

Last modified on: February 21th 2011

For 40 Gougères, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
36 min.20 min.56 min.
At what time?
Work this out...

Step by step recipe

Stage 1
20 min.
Gougères : Photo of step #1 Prepare 450 g Choux pastry (pâte à choux).

Preheat oven to 390°F (200°C).
Stage 2
1 min.
Gougères : Photo of step #2 Add 50 g grated cheese, setting aside 1 tbs for topping.
Stage 3
2 min.
Gougères : Photo of step #3 Mix well.

If you choose to add ham, take 2 slices smoked ham and cut in small pieces to add to mixture.
Stage 4
10 min.
Gougères : Photo of step #4 With a forcing bag make small heaps of mixture, about the size of an olive.

If you don't have a forcing bag use 2 teaspoons instead.
Stage 5
2 min.
Gougères : Photo of step #5 If necessary, if the heap has got a point on top, flatten with a teaspoon dipped in milk.
Stage 6
1 min.
Gougères : Photo of step #6 Divide remaining cheese over the top of heaps.
Stage 7
20 min.
Gougères : Photo of step #7 Put in the oven and cook about 20 minutes until gougères are golden brown. Place on a cooling rack.

Remarks

Serve as soon as possible, try to not leave to cool, much better hot or warm.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Puits d'amour, Profiteroles, Chouquettes, Valay-Brest, Saint Honoré cake, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Aperitif rolls, Gratin slices with spinach, Stuffed artichokes au gratin, Firied fillet of sea bream with polenta, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-04-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page