French Cocktail Hour Essential
Gougères — delicate cheese puffs made from pâte à choux — are the ultimate French party food. Light as air yet rich with Gruyère, they're surprisingly simple to master.
Ingredients (Makes 40 small puffs)
- 1 cup water
- 6 tablespoons butter
- 1/2 teaspoon salt
- Pinch of nutmeg
- 1 cup flour
- 4 large eggs
- 150g Gruyère, finely grated
- Freshly ground black pepper
Method
Make the dough: Combine water, butter, salt, and nutmeg in a saucepan. Bring to a rolling boil. Remove from heat, add flour all at once. Stir vigorously until it forms a ball and pulls from the pan sides.
Add eggs: Return to low heat for 1 minute to dry the dough slightly. Transfer to a bowl. Add eggs one at a time, beating well after each addition until completely smooth. Stir in cheese and pepper.
Pipe and bake: Drop tablespoon-sized mounds onto parchment-lined baking sheets (or pipe for elegant uniformity). Bake at 220°C for 10 minutes, then reduce to 180°C for 15 more minutes until puffed and golden.
Tips for Success
Don't open the oven door during the first 20 minutes — gougères will collapse. They should be crisp outside, slightly hollow inside. Serve warm or at room temperature.
Variations: Add fresh herbs, swap Gruyère for Comté, or make tiny ones for elegant appetizers.
