Gougères are among the most popular hors d’oeuvres in France. A traditional specialty of the Burgundy region, gougères are often made with gruyère cheese, but sometimes other cheeses (such as parmesan) are used to add an extra depth. Enjoy gougères with a glass (or two) of good French wine.


1 1/2 C water
1/2 C butter, cut into cubes
1 1/2 C unbleached, all-purpose flour
6 lg eggs
1 C grated gruyère cheese, packed
1/2 C good quality parmesan cheese, packed
1/2 tsp fresh ground pepper
1/2 tsp salt


Preheat to 400°F (204°C). Place one rack in top third and a second rack in bottom third of oven. Line 2 rimmed baking sheets with parchment paper, lightly greased with non-stick cooking spray. In a 3- 4-qt pan over medium heat, bring water, butter and salt to a simmer, stirring until butter melts. Add flour all at once, and stir rapidly with a wooden spoon until mixture is a smooth, thick paste with no lumps. Remove pan from heat and allow mixture to cool. Using a hand-held mixer, beat in one egg at a time until all are incorporated. Stir in cheese, pepper and salt. Using a tablespoon, drop 48 equal mounds of dough onto parchment-lined baking sheets, spacing mounds 3 inches apart. Bake until dough is puffed, and looks dry and golden brown, about 30 minutes. Halfway through cooking, reverse the positions of the baking pans.

Cook time: 30 minutes.

Makes 10-12 servings.

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