Gougères


Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.
249 K 4.2/5 (40 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 40 Gougères, you will need:

Change these quantities to make:
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
Prepare 450 g choux pastry (pâte à choux).

Preheat oven to 390°F (200°C).

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

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

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

Stage 7 - 20 min.
Gougères
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 Change to a man
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: Puits d'amour, Chouquettes, Paris-Brest, Valay-Brest, Pets de nonne, ... See them all 8

Other recipes you may also like
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018384 K 14 1 day 1 hour 25 min.
Traditional nutty choc-chip cookies
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
January 5th 2020387 K4 1 hour 50 min.
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different.
October 24th 20171.09 M 364.7 5 hours 6 min.
Mayonnaise
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
February 16th 2014820 K5 6 min.
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
December 29th 2019392 K 24 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)

*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.
    Posted by Louise august 25th 2009 at 12:33 n° 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