Cheesy Gruyère Gougères
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A choux paste of water, butter and flour is cooked, beaten with eggs and Gruyère, piped into small mounds, topped with Parmesan and baked at two temperatures before drying in the oven.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 °C (200 °C fan) and line two trays.
- 2
Cook the paste. Boil the water, butter, salt and cayenne, add the flour and stir 1-2 minutes until it forms a ball.
- 3
Beat in the eggs. Cool briefly, then beat in the eggs gradually until glossy, and add the Gruyère.
- 4
Pipe. Pipe about 32 small mounds and top with Parmesan.
- 5
Bake. Bake 15 minutes, lower to 180 °C for 15-20 minutes, then leave in the switched-off oven 10 minutes.
- 6
Serve. Cool 5 minutes and serve warm.
Storage
Best warm on the day. Freeze cooled puffs for up to 1 month and reheat at 180 °C for 5-8 minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.1 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
- Low sugars: 0.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 52 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- oven
- 2 baking trays lined with baking paper
- medium saucepan
- wooden spoon
- electric mixer or large bowl
- piping bag or 2 tsp
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 289 kcal |
| Protein | 11.9 g |
| Carbohydrate | 13.1 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 21 g |
| of which saturates | 12.1 g |
| Fibre | 0.4 g |
| Salt | 0.92 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
