Go Back
+ servings
Gougeres cooling on wire rack

Grueyere Parmesan Puffs {Gougeres}

Grueyere Parmesan Puffs {Gougeres} are cheesy, choux pastry puffs that are great served with soups, saucy entrees, or as appetizers. These little puffs make any dinner feel special!
0
reviews

Leave a Review »

Ingredients

  • 1 cup water
  • 4 ounces 1 stick unsalted butter
  • 1 cup all purpose flour
  • 4 large eggs
  • 1 1/2 teaspoons salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dry mustard
  • pinch cayenne pepper
  • 3 ounces Grueyere cheese grated
  • 2 ounces Parmeggano Reggiano finely grated, plus a bit more for the top if desired

Instructions 

  • Preheat the oven to 425 degrees and line a large rimmed baking sheet with parchment. Set aside.
  • Place the water and butter in large sauce pan over low heat until the butter has melted. Once the butter has melted, increase the heat to high and bring the mixture to a boil. Remove from heat, and add in the flour all at once, beating the mixture vigorously with a wooden spoon until it comes together in a mass. Return to medium low heat and cook for a couple of minutes, stirring, until the mixture forms a smooth, shiny ball (it will resemble mashed potatoes). Cool slightly. Add the eggs, one at a time, beating vigorously with a wooden spoon after each addition. Beat in the salt, mustard, mustard powder, cayenne, and cheeses. Taste the mixture and add more salt if necessary.
  • Place tablespoonfuls of the dough on the prepared baking sheet about an inch apart, sprinkling with a bit more of the parmesan if desired. Place on the top rack of the oven and bake for about 30 minutes, or until puffed and golden brown. Remove from the oven and turn off the heat. Using a paring knife, pierce the bottom of the puffs at the base at intervals to let the steam out. Return to the turned off oven for 10 minutes.

Notes

  • You can add less cheese, but the puffs are crispier when you use the full amount as specified in this recipe.
  • Don't open the oven door during the first 20 minutes of baking or the puffs could deflate!
  • Recipe adapted from Tante Marie Cooking School, San Francisco, CA.

Nutrition

Calories: 107kcal, Carbohydrates: 5g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 56mg, Sodium: 260mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!