Gougères


Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
257 K 4.2/5 (40 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 40 Gougères, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 20 min.
All in all: 60 min.
When should you start or finish this recipe?
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.
Gougères : Stage 1
Prepare 450 g choux pastry (pâte à choux).

Preheat oven to 390°F (200°C).

Stage 2 - ⌛ 1 min.
Gougères : Stage 2
Add 50 g grated cheese, setting aside 1 tbs for topping.

Stage 3 - ⌛ 2 min.
Gougères : Stage 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 : Stage 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 : Stage 5
If necessary, if the heap has got a point on top, flatten with a teaspoon dipped in milk.

Stage 6 - ⌛ 1 min.
Gougères : Stage 6
Divide remaining cheese over the top of heaps.

Stage 7 - ⌛ 20 min.
Gougères : Stage 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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 RDI=60 %540 RDI=50 %460 RDI=70 %1,590 RDI=80 %6,660 RDI: 80 %
Per 100 g30 RDI=10 %110 RDI=10 %90 RDI=10 %320 RDI=20 %1,330 RDI: 20 %
Per piece3 RDI=1 %10 RDI=1 %10 RDI=2 %40 RDI=2 %170 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Gluten, egg
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)
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, Paris-Brest, Puits d'amour, Pets de nonne, Chouquettes, ... See them all 8

Other recipes you may also like
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021362 K5 50 min.
Cherry clafoutis
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
June 19th 2011152 K4.3 1 hour 20 min.
Walnut short bread
Walnut short bread
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.
December 5th 2022171 K4.3 3 hours 1 min.
Creamy spinach and potato gratin
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
December 17th 201784 K4 1 hour 5 min.
Madras rice
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.
December 16th 201897 K 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • These look heavenly, JH. I would love to try to bake my own someday. Thank you for such clear, easy instructions.
    Louise august 25th 200912:33 1

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 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.

Back to top of page