Today, I am going to share some tips and tricks on how to make delicious and perfect gougeres! A gougere is a french pastry similar to a cream puff. The batter is a choux pastry with the addition of cheese. I usually just call them cheese puffs because that’s the most straightforward explanation.
They’re airy inside and so cheesy! Perfect little appetizers. I have never tried filling them, but I am curious to see how that would go. Most recipes call for gruyere cheese, but I have only used shredded cheddar, and it’s delicious! It adds a more golden color too!
So, here are some tips and tricks!
- Let the gougeres sit in the oven once they’re all baked for 30-60 minutes. Turn the oven off and slightly open the oven door with a wooden spoon. This will help them dry out more and become crispier.
- Leave space between each piped gougere. They will expand and puff out. I tried stuffing close to 20 on a pan but probably should have done 12 on that pan. I forgot how much they puff up, so keep that in mind.
- Bake and serve right away. Gougeres are not great for transporting or sitting out for a while. It’s doable, but I definitely do not recommend
- Don’t be intimated to try and bake these. They’re surprisingly very easy and simple!
- Draw circles on the parchment paper. This will show you how big or small to pipe out the batter. Leave 2-3 leaves in between each circle. I used a 1-1.5 inch seasoning cap to trace the circles. Once done, flip that parchment oven so that the batter does sit on the sharpie.
- Use an egg wash or a bit of milk to help golden the tops of the puff.
Questions you may have:
- Can I use a silicone mat? Yes! That or parchment paper are the best options. With parchment paper, you can pre-draw the circles for identical sizes.
- Do I need to let them sit in the oven after they’re cooked? No, but it’s recommended to have a more dried-out puff.
- Can I make the batter ahead? I haven’t tested it, but I wouldn’t suggest it. The batter is easy to whip up in less than 15 minutes.
If you have anymore questions please ask away!
~Becky 🙂
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