📋 Cheese Puff Gougères Bourguignonne

Cheese puff Gougères Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before.

Course Appetizer

Cuisine French

Keyword cheese choux, cheese pastry, cheese puff

Prep Time 30

Cook Time 30

Total Time 1

Servings buns

Calories 38kcal

Author Laura Tobin

Equipment

Ingredients

½ cup butter
1 cup fresh water
1 cup flour
½ cup grated Gruyere cheese
3 to 4 fresh eggs
1 teaspoon salt

US Customary - Metric

Instructions

Making the choux pastry

Bring to boil butter and water
½ cup butter, 1 cup fresh water
Remove from the fire
Gradually add sifted flour and the salt
1 cup flour, 1 teaspoon salt
Once the dough is smooth return to heat until it dries
Keep stirring until the dough forms a ball and separates from the pan
Remove from the fire and let it cool down so the eggs will not cook when added
Beat 3 eggs
3 to 4 fresh eggs
Add the eggs gradually stirring each time until combined

How to check that the choux dough is the right consistency

Add the eggs until the dough drops off the spoon when shaken. Keep the remaining egg mixture for later.
Add the grated cheese
½ cup grated Gruyere cheese

Preparing the piping bag

Fill the dough into a piping bag

Piping

Cover a large baking tin with parchment paper
Pipe the choux buns leaving 2 in -5 cm on each side
Wet a fork in warm water and smooth down the peaks of the piped choux
Sprinkle the choux buns with some grated Gruyere cheese

Baking

Bake for 20 minutes at 390 F - 200 C. Do not open the oven
Once they are ready, let them cool down in the oven with the door open

Serve

They can be served plain or stuffed with a creamy filling

Video

Notes

A very common problem when making choux pastry is that the dough is too runny and will not rise when cooking. Make sure you follow those points and you choux will come out perfect:

once you add the flour to the butter keep stirring over the heat until the dough detaches from the pan. It has to be dry and form a ball
The choux pastry has to have the exact right consistency and since eggs can be of different sizes that it is not possible to measure egg by the number of eggs. Mix 3 eggs but add them gradually and once the consistency is right, stop adding them
To make sure the consistency is right when you pipe them, they should remain high and not collapse
Do not open the oven while they are cooking

Since the dough requires a lot of stirring I recommend those wooden spoons with easy handles

Nutrition