Snack · 35 min · french

Gougères

✓ USDA-verified nutrition data

Ingredients

• 4 tbsp Butter
• 1/2 cup Flour
• 2 Eggs
• 3/4 cup Gruyère

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. In a medium saucepan, bring 1/2 cup of water and the butter to a rolling boil.
3. Dump in the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 1 minute.
4. Transfer the dough to a bowl and cool for 3 minutes. If it{Q}s too hot when the eggs go in, they{Q}ll scramble.
5. Beat in the eggs one at a time, fully incorporating each before adding the next. The finished dough should be glossy and fall slowly from the spoon.
6. Fold in the grated gruyère, then pipe or spoon 1-tablespoon mounds onto the sheet, spacing them 2 inches apart.
7. Beginner tip: once they’re in, don’t open the oven door. Bake 22 to 25 minutes, until puffed, deep golden, and firm. They must feel light and sound hollow when tapped, underbaked gougères collapse as they cool.

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