Recipe: Gougères

Recipe: Gougères
Searching for the perfect holiday finger food? Here are some canapes you can whip up for this year's party. First up: Gougères. (Kirk McKoy / Los Angeles Times)


Total time:


1 hour, plus optional freezing time


Makes about 4 dozen gougères


Adapted from "The French Laundry Cookbook"

1 cup water

7 tablespoons (3 1/2 ounces) butter

1 tablespoon kosher salt

Pinch sugar

1 1/4 cups (5 ounces) flour

4 to 5 eggs

1 1/4 cups grated Gruyère (5 ounces), divided

Freshly ground white pepper

1. Heat the oven

to 450 degrees. Line 2 baking sheets with silicone baking sheets or parchment paper.

2. In a medium saucepan,

combine the water, butter, salt and sugar and bring to a boil over high heat. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the dough forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).

3. Transfer the mixture

to the bowl of a stand mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. It should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in three-fourths cup of Gruyère and adjust the seasoning with salt and white pepper.

4. Fill a pastry bag

fitted with a three-eighths-inch plain pastry tip with the


batter. Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the


, as the mixture will spread during baking. Sprinkle the top of each


with about one-half teaspoon of the remaining grated cheese. (At this point, the


can be frozen on the baking sheets until solid, then stored in the freezer in a tightly sealed container.)

5. When almost ready to serve,

transfer the frozen


back onto the lined baking sheet and bake at 450 degrees until they puff and hold their shape, 7 to 8 minutes. Reduce the heat to 350 degrees and bake until they are a light golden brown color, an additional 20 to 25 minutes. When you think the


are done, break one open; it should be hollow and the inside should be cooked but still slightly moist.

6. Remove the pans

from the oven and serve the


while hot.

Each of 4 dozen gougères:

45 calories; 2 grams protein; 2 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 28 mg cholesterol; 0 sugar; 87 mg sodium.