Gourgere’s – Cheese Puffs

Gougere’sPatricia Wells  
Make about 40 cheese puffs  
Ingredient Amount
Kosher Salt 1 tsp.
Unsalted Butter, chilled and cut into small pieces ¼ pound
Water 1 cup
Unbleached  All-purpose flour, sifted 1 cup minus, 1 ½ tblsp.
Large Eggs 4
French or Swiss Gruyere, freshly grated ¾ cup


  1. Combine the salt, butter and 1 cup of water in a medium saucepan.  Bring to a boil over high heat, stirring all the while with a wooden spoon.
  2. Quickly remove the pan from the heat and add all the flour at once.  Beat vigorously with a large wooden spoon to create a smooth dough.  Reheat for 1 minute over medium heat, stirring all the time, to allow the dough to dry out just a bit.
  3. Quickly transfer the dough to the bowl of an electric mixer.  Add all of the eggs and half of the grated cheese and beat at medium speed until the eggs and cheese are thoroughly incorporated into the dough.  The dough should still be warm.
  4. Spoon the dough into a pastry bag fitted with a ½ inch tube, squeeze into 2 inch mounds, spacing them about 2 inches apart on 2 nonstick baking sheets.  If you do not have a pastry bag, carefully spoon the dough onto the baking sheets with a tablespoon.
  5. Preheat oven to 400 degree.  Sprinkle the tops with the remaining grated cheese.  Bake until the puffs are golden brown, 20 to 25 minutes.  Bake one sheet at a time.