Savory Cream Puffs
Prepare to be dazzled by this underrated wonder
I’d like to introduce you to one of my favorite snacks, the savory puff known as a Gougere (Goo-jere). I’m sure you are familiar with its famous counterpart, the delicious cream puff, a fantastic sweet treat filled with pastry cream and topped with chocolate. Both are made from choux pastry, the same batter used to make profiteroles and eclairs.
Although they are related, Gougeres exist in a different, fancier world than the cream puff, a bit like your friend’s exotic cousin from Paris. Rather than being a dessert filled and topped with sweetness, the Gougere is a sophisticated, savory, crisp and airy wonder. One that plays beautifully with strong cheese, fragrant herbs, and other tasty morsels.
Gougeres are a spectacular treat to enjoy with a drink at happy hour or to pass around the table at a holiday gathering. Best of all, these delicious snacks are remarkably easy to make, both in the moment, and to mix up in advance and tuck into the freezer, so they are ready to pop into the oven a few minutes before you want to impress your guests.
Let’s make gougeres
We will need a few things: - Full recipe below
Eggs
All-purpose flour - (Gluten-free 1 to 1 blend is a great sub)
Water or low-fat milk (sub plain, unsweetened plant milk if you’d like)
Butter, preferably unsalted (plant butter is fine here, too)
Salt and pepper
Skillet
Mixing bowl
Spatula
Baking sheet
Parchment paper
Let’s add some flavor:
Gougeres can be a bit bland on their own, so strong flavors shine here. Some ideas:
A bold cheese, like Gruyere, Parm reggiano, sharp aged cheddar, or a tangy blue.
Herbs - like rosemary, or thyme, dried or fresh
Chiles or jalapenos, diced
Olives, pitted and chopped
Mushrooms
Pesto
Stone-ground mustard
Roasted garlic
Use any of these (or any others that catch your fancy) on their own or mix a couple of them together. Prep whatever you are going to use: shred or crumble the cheese, roast and smash the garlic, saute, season, and chop the mushrooms, or mince the peppers or olives.
Let’s cook
Start with a skillet or saucepan on a cold stove, and add the water/milk, butter, and salt. Turn the heat on low and melt the butter.
When the butter is melted, turn up the heat and bring the mix to a rolling boil.
Remove from the heat and add all of the flour at once. Stir it in, pressing out any lumps. Return the pan to the heat and cook, stirring constantly, until the mix is smooth, thick, and looks like scrambled eggs. Undercooking the batter leads to flat gougeres.
Take the pan off the stove and scoop the batter into a bowl to cool. Stir it a bit to help release the heat. Wait until it’s cool enough to touch with your finger.
When the batter has cooled, add one egg. Stir it in. The batter will look like curdled eggs. Keep stirring until the batter comes back together. Add 2 egg yolks, one at a time, stirring until the mixture is smooth after each one.
Stir in some black pepper and the cheese/herbs/mushrooms/etc, saving a bit to use as a topping.
Use a spoon to drop 2-inch mounds of batter onto a parchment-covered baking sheet. Dip your finger in water and smooth out the tops.
Make an egg wash by mixing one egg and a tablespoon of water together in a small bowl. Brush over your mounds of batter. Sprinkle a little bit of cheese/herbs/etc on each one.
At this point, you can either bake them right away or freeze them until you are ready to bake them.
If you’d like to freeze them, put the whole tray in the freezer (no need to cover it), and freeze until the mounds are solid, about 4 hours. Then you can peel them off the parchment paper and toss them into a Ziploc until you are ready to bake them. When you’re ready to bake, take them out of the freezer, put them back onto a parchment-covered baking sheet, and put them in the hot oven. No need to thaw them first.
Heat the oven to 375F/190C degrees. Bake for 20-25 minutes until golden brown and firm. The gougeres will need an extra 5-10 minutes when baking from frozen.
Serve them while they are still warm, reveling in all of the compliments you’ll be receiving.
Any leftovers (not likely) would be a great breakfast (or anytime) snack. Store them covered in the fridge. They are as great cold or at room temperature as when they are hot, but if you’d like to reheat them, set them in a 350 F oven for 5 minutes.
If you make these, I’d love to know what you think. Shoot me a note and let me know.
Cheers -
Chelly
