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! They'd also make great burger or slider buns, when you're not making this easy Brioche Bun recipe or my Brioche Dinner Rolls (which you should definitely try also 😉 ).
Easy Gruyère and Black Pepper Gougères
Ingredients
- 1 cup all-purpose flour 125 grams
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ½ cup whole milk
- ½ cup water
- 4 tablespoons unsalted butter
- 4 eggs cracked into a small bowl
- 4 ounces Gruyère cheese grated
Instructions
- 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 ¼ 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.
I can't remember the first time I made choux pastry but I just loved it. I'm going to make some tomorrow and fill them with chicken salad. I don't know if it will work or not. 🙂 I LOVE your gougeres with black pepper and gruyere.
Stuffed with chicken salad sounds amazing! Great idea! I bet they would be good stuffed with tuna salad or shrimp salad too. Thanks, Maureen. 😉
Love these puffed up little gougeres! They look perfect and the flavors sound amazing!
Thanks, Ashley!
Wow, these look just delicious and I'm so impressed that you attempted them (and got them right by the sounds of it!) as a teen.
Would you believe it I have never tried a gougere? I think I need to put that right!
I can't believe it! 🙂 I wish I could make you a batch...
Fresh gougères are such a treat - they are absolute perfection! I mostly make a sweet variety (my husband asks for cream puffs every so often), but personally I prefer them savory. I will definitely add a little black pepper next time!
I agree Faith - savory are best. But that's not to say I would turn down a cream puff. 😉
I love how pâte à choux can be turned into so many wonderful things, savory or sweet. These gougeres are perfection! I can just taste them now!
Thank you, Liz!
Gougeres are one of my favorite snacks!! I usually pair them with soup, but they're also just great to eat whenever...like every time you pass by the bowl on the table. 🙂
I know what you mean, Joanne. Temptation's on the table.. 😉
What a lovely blog - just found it! These look so delicious - I would love to dip them into a steaming soup.
Thank you, Trisha and welcome! 🙂
I can't believe you made gougeres when you were 12! I remember my first time making them too but I was probably 22! I couldn't even make rice at 12! haha
These look amazing. I want to go make them right now!
haha! You always make me smile, Amanda. 🙂
I remember the first time I had a gougere. It was a cheese one and it was so glorious. I didn't realise how straight forward it would be! Adding black pepper is a great idea 😀
You'll love the black pepper kick, Lorraine. 🙂
Marissa,
I loved that you returned to the classic, Gruyère, and kept the twist of pepper.
Here is a twist to try one day when you are bored - Use a chardonnay infused sea salt. And you will get to use your new mortar and pestle to make it fine. Of course now they must be served with Champagne or White Burgundy.
One of my favorite cookbooks is Dorie Greenspan’s, “Around My French Table”. Page 4 Recipe 1 – If you are going to learn to cook French – those cheese puffs of delight, Gougères, is where one should start.
If you are lucky enough to enjoy a flute of bubbles and a few warm Gougères straight out of the oven the expression “Life is Good” will becomes a fact.
TomB (aka Colo)
Tom - I love it when you comment because you always give me a fun assignment. And it usually includes some sort of imbibement - yay! I actually own that cookbook, but haven't checked out that recipe. Now, of course, I will. Cheers!
Love gourgeres! Especially ones that contain as much delicious gruyere as these. Just delicious marissa!
Thank you, Thalia! xo
so beautiful!!
Thanks, Trish!
I never did anything half so productive when I was skipping church as a kid! These look lovely, and they sound really easy too. Yay!
They are super easy! And, believe me, I wasn't always so productive when skipping church. 🙂
Oh WOW! These look incredible! I would forgive you for anything if you brought me a big basket of these! 🙂
I'd love to, Kathleen!! 🙂
This looks so good! I would forgive everything with a bite too 🙂
haha! thank you...
I don't think I've ever had "GOUGÈRES" - these look so crispy and fluffy and totally delectable!!
Really? Oh Shashi, you've got to try them!
Marissa, I love these!!!! I've made Dorie Greenspan's cheddar gougères so I know how delicious these are.. and I also LOVE Stephanie Le!!! as for skipping church, well, I do it too occasionally . . and love that your parents easily forgave you once biting into these gorgeous gougères!!! LOVE! just pinned these!
aww, thanks so much Alice!! xo
Wow, these gougeres look so beautiful and mouthwatering! I never thought they're so easy to make! Sorry to hear you didn't feel well. It makes perfect sense for you to rest at home and make these wonderful treats to cheer yourself up!
Nah, I wasn't sick, just lazy. 🙂
mmm 🙂 beauties!! i love gougeres with gruyere!
Thank you for the inspiration, Stephanie!
Oh...I love gougères! I can't wait to make this.
Thanks, Annie. 🙂