Learn how to make classic gougères: it's the perfect finger food! This recipe includes detailed step-by-step pictures and instructions and 15 flavor variations.
See flavor variation ideas at the bottom of the recipe.
In the oven, position one rack in the top third and one rack in the bottom. Preheat to 400°F (200°). Line two large baking sheets with parchment paper.
Bring the water, butter and salt to a simmer in a medium saucepan over medium heat, whisking until butter melts (no need to let it come to a full boil). Add the flour all at once; stir quickly with a wooden spoon until the flour absorbs all the liquid and the dough forms a ball, pulling away from the sides of the pan (this should take 30 seconds to a minute). Keep on stirring vigorously over the heat until a film forms on the bottom of the pan and dough is no longer sticky, 1 to 2 minutes longer.
Remove the pan from the heat and let the dough cool (in the pan) for 2 to 3 minutes.
Now’s the crucial part: Beat the eggs in one at a time. Every time you’ll add an egg, the mixture will first look like a glossy curdled mess, but then it will come back together. Make sure each egg is well incorporated before adding the next.
After beating for a couple of minutes more, the dough has absorbed the egg and become matte again, but there’s not enough liquid yet to allow it to come together. This is normal.
After adding the fourth and last egg, the dough should be thick but creamy. Fold in the grated cheese and black pepper (or any other cheese/flavor combination of your choosing) using a spatula.
Chefs often use a pastry bag to create the puffs, but I find it much easier to use a small 0.75-oz (1.5 tbsp) ice cream scoop, which creates perfectly round shapes every time. If you don’t have a small ice cream scoop, you can also drop the dough by heaping tablespoonfuls on the parchment paper. Space each puff about 3 inches (7.5 cm) apart. The dough should be thick enough to keep its rounded shape.
Using damp fingertips, press down any peaks of dough to create round puffs. See below; the first row was edited, while the rest still shows peaks created by the ice cream scoop. You could very well leave them as is, but why not make them perfect?
Bake gougères until golden brown, about 30 minutes, switching the position of the baking sheets halfway through baking. Using a small paring knife, pry open 1 gougère to check for doneness: the center should be slightly eggy and moist.
SERVING: Serve classic gougères hot or warm.
STORAGE & MAKE-AHEAD TIPS: Classic gougères can be made up to 2 days ahead of serving. Once baked, let the gougères cool completely on a rack, then store refrigerate in an airtight container. Before serving, rewarm in a 325°F (160°C) oven for 5 to 8 minutes. Let cool on a rack for 5 minutes, then serve.
FREEZING TIPS: Bake and cool classic gougères, then store in an airtight container and freeze for up to 1 month. Before serving, rewarm in a 325°F (160°C) oven for 10 minutes (no need to thaw beforehand). Let cool on a rack for 5 minutes, then serve.
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