With a simple pâte à choux dough, you can make all kinds of delectable treats, both savory and sweet. These gruyere gougères are a savory twist on the classic with a bite of black pepper. But you can also make sweet things like cream puffs, profiteroles or pearl sugar studded chouquettes! And when you make these savory gougères, be sure to save some out to make Cheesy Gougere Baked Eggs – a simple and heavenly way to begin the day.
I was twelve years old and skipping church with a feigned illness the first time I made pâte à choux, the dough responsible for gougères and cream puffs. On their return, I greeted my parents with billowy pastries filled with whipped cream and dusted with powdered sugar. After a half-hearted reprimand that if I didn’t feel well enough to go to church then I shouldn’t be baking, they took a single bite and all was forgiven.
Despite the fussy looking letter flourishes, pâte à choux couldn’t be simpler. Well actually it could be, but we’ll get to that.
Stephanie Le, is a constant inspiration. Once she posted this, I couldn’t get gougères out of my mind. So I gave in and made them. Instead of cheddar I went with Gruyère, but adopted and loved the kick of black pepper.
These are wonderful on their own, but would also pair well with classic Baked Eggs or alongside something sweet like Oatmeal Banana Bread for a simple and delicious brunch or even cut into croutons and toasted as an off beat way to top French Onion Soup!
Easy Gruyère and Black Pepper Gougères
- 1 cup all-purpose flour 125 grams
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup whole milk
- 1/2 cup water
- 4 tablespoons unsalted butter
- 4 eggs cracked into a small bowl
- 4 ounces Gruyère cheese grated
- Preheat oven to 375ºF.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, salt and pepper.
- In a medium saucepan, heat milk, water and butter to a rolling boil. Whisk in flour mixture all at once; reduce heat to low. Whisk vigorously over low heat for 1 minute or until mixture forms a ball; remove from heat. Add eggs, one at a time, whisking until shiny and smooth. Add grated Gruyère and whisk until smooth.
- Scoop out rounded 1/4 cup portions (I use a medium cookie scoop) onto prepared baking sheet, leaving a couple of inches of space around each.
- Bake 30 to 35 minutes until puffed, golden brown and crisp at the edges.