This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
60 min.
Easy
1.70 €
40 Gougères
4 IngredientsLast modified on: February 21th 2011
For 40 Gougères, you will need:
- 1
450 g choux pastry (pâte à choux) - 2
50 g grated cheese - 3
2 slices smoked ham (optional) - 4
1 tablespoon milk (optional) - Total weight: 500 grams
Times for this recipe
Preparation: 40 min.
Cooking: 20 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 1 min.
Add 50 g grated cheese, setting aside 1 tbs for topping.
Stage 3 - ⌛ 2 min.
Mix well.
If you choose to add ham, take 2 slices smoked ham and cut in small pieces to add to mixture.
If you choose to add ham, take 2 slices smoked ham and cut in small pieces to add to mixture.
Stage 4 - ⌛ 10 min.
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.
If you don't have a forcing bag use 2 teaspoons instead.
Stage 5 - ⌛ 2 min.
If necessary, if the heap has got a point on top, flatten with a teaspoon dipped in milk.
Stage 6 - ⌛ 1 min.
Divide remaining cheese over the top of heaps.
Stage 7 - ⌛ 20 min.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=60 % | 540 RDI=50 % | 460 RDI=70 % | 1,590 RDI=80 % | 6,660 RDI: 80 % |
| Per 100 g | 30 RDI=10 % | 110 RDI=10 % | 90 RDI=10 % | 320 RDI=20 % | 1,330 RDI: 20 % |
| Per piece | 3 RDI=1 % | 10 RDI=1 % | 10 RDI=2 % | 40 RDI=2 % | 170 RDI: 2 % |
How much will it cost?
- For 40 Gougères : 1.70 €
- Per Gougères : 0.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Choux pastry (pâte à choux)
You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Valay-Brest, Puits d'amour, Pets de nonne, Profiteroles, ... See them all 8
Grated cheese
Like these other recipes: Bourguignon potatoes , Potato and broccoli gratin, Algerian brik rolls, Salmon and Spinach Gratin, Sorrel and potato quiche, ... See them all 75
Other recipes you may also like
Meringues
A very simple recipe but which always impresses. June 10th 2019408 K4.5 4 hours 20 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018439 K 15 30 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013877 K 44.7 55 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019629 K 14.6 1 hour 30 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011412 K3.8 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address 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.
The 1 comment already posted on this recipe