Ina First Fridays: Gougeres

This month, we're concentrating on appetizers. I make Ina's gougeres all the time, couldn't be simpler and everyone loves them. This photo is an old one, taken in a hurry before everyone grabbed them off the plate LOL. Don't they look light, puffy and cheesy?
You can shape the little gougeres and freeze them for up to 2 months before you bake them. There's no need to defrost the frozen puffs, just bake them a couple of minutes more. How easy is that?

From Barefoot in Paris, 2004

 1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

Ina Fridays participants:


  1. I love cougeres Barbara and these look amazing , just beautiful!:9

  2. I'm about ready for a glass of wine before dinner and one of these would make a tasty treat to go with it. I have made them but never tried freezing them. Next time!


  3. Mmmmm cheese! These gougeres look wonderful!

  4. Love, love these. But funny, I have never made them myself. Need to correct that! Thanks Barbara.

  5. Gourgeres are on my list of "to do", yours look light and flavroful...thanks for the recipe Barbara.
    Hope you are enjoying your week :D

  6. Hi Barbara, I am having a dinner party Saturday night and have been going back and forth about these gourgeres, you make them sound easy. Thanks!

  7. I've never attempted to make a gougere. I know these must taste fabulous. Perhaps I should gather my courage and give them a try.

  8. These must have tasted awesome!

  9. Beautiful and very tempting!



  10. I'm a sucker for anything with gruyere in it...

    these look wonderful...

  11. these look lovely. i had only heard of them till now, now i have the recipe to try them out...thanks :-)

  12. I love how simple most of Ina's recipe are. I'll have to try these.

  13. I must have missed these. They look wonderful. Don't you love Ina's simple but good recipes?

    Linda @ Tumbleweed Contessa

  14. I've been looking for recipes that I can freeze and have on hand to serve when guests drop by. These look perfect...and delicious!

  15. while i haven't made these before, i know they're super impressive and delicious. bravo!

  16. I made Dorie's years ago and we loved them. Yours look so good. I do want to have these again.



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