Introduction
This recipe is basically pâte à choux with gruyère thrown in. It’s a good recipe for learning to make choux as that’s 95% of the work. This is definitely more of a savory dessert than a sweet one. The end result is good, but make sure you get quality cheese as that will be the primary taste that comes through. At the same time, don’t get cheese that’s too strong otherwise the taste may be overpowering.
Recipe Outline
| Recipe: Gougeres | Special Equipment: Brownie Pan |
| Source: Dessert Person | Time: 3 hours |
| Author: Claire Saffitz | Difficulty: 4/5 |
| Type: Dessert (Baking) | Score: ★★☆☆☆ |
Making The Dough
Tip 1: Claire makes choux for a different recipe in this video, which can serve as a helpful reference.
Tip 2: While the technique described in the book works fine, we found this video to be even better for making choux (we still used the recipe from the book; just not the technique).
Forming The Gougères
Tip: See Claire’s video on piping first.
Baking The Gougères
Final Product
Key Takeaways
- They go great with any red sauce!
- Final Score: 2/5 – They taste good, but the main reason to do this recipe is to practice choux.
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