Make Ahead

Two Cheese Gougeres

June 16, 2011
0 Ratings
  • Makes About 30 gougeres
Author Notes

The gluten-free contest really had me flummoxed. One of the things I am most thankful for is being gluten tolerant. After some pretty disastrous attempts at cookies and tarts, I decided to turn to something more savory. A food pickle question brought to mind cheese straws, but there was no way I wanted to tackle gluten-free puff pastry! It wasn't a big leap to think of gougeres so away I went. After several less than successful attempts I was able to get a gougere that I was happy with. I used a combination of bleu and extra sharp cheddar, with some mustard powder to reinforce the bite from the cheese. A little rosemary adds a nice perfume and subtle flavor that enhances rather than overwhelms the flavor of the cheese. These morsels will make a lovely addition to your next cocktail party

What You'll Need
  • ¾ cup plus 1 tablespoon water
  • ¼ cup whole milk
  • 4 tablespoons unsalted butter
  • ½ teaspoon table salt
  • 60 grams white rice flour
  • 75 grams gluten-free corn flour*
  • 1 teaspoon mustard powder
  • ¾ teaspoon finely minced rosemary
  • ¼ teaspoon freshly ground black pepper
  • 3 eggs plus 1 egg white (room temperature)
  • 40 grams strongly flavored bleu cheese, crumbled
  • 70 grams extra sharp cheddar, grated
  1. *I used Bob's Red Mill gluten-free corn flour which is not treated with lime. It is essentially corn meal that has been ground to a flour consistency.
  2. Heat oven to 425º F with a rack in the middle position. Spray a sheet pan with cooking spray, then cover with parchment paper. (Alternately use a Silpat)
  3. Combine water, milk, butter and salt in a 2 quart heavy saucepan. Heat on medium-low, and bring the mixture to a boil. (The butter should melt before it boils.)
  4. Meanwhile whisk the flours, mustard powder, rosemary, and pepper for about 30 seconds to aerate and break up any clumps. Set aside. In a glass measure whisk the eggs to blend. Set aside.
  5. Once the water mixture has just started to boil, dump all of the flour mixture in at once. Stir the mixture with a heat proof spatula until the flour is mostly incorporated. Use the spatula to smear the mixture across the bottom of the pan in a stirring fashion, continuously for 3 to 4 minutes. A thin film of flour will have build up on the bottom of the pan.
  6. Transfer the dough to the work bowl of a food processor fitted with the blade attachment. Process for 15 to 20 seconds to cool slightly. With the processor running add the eggs through the feed tube in a stream over about 15 seconds. Stop the processor and scrape down the sides of the bowl. Add the cheese. Process for about 45 seconds, until cheese is fully incorporated and the dough has formed a smooth paste.
  7. Transfer the paste to a gallon plastic bag, cut a ½-inch diameter opening in one corner. Pipe the dough into 1 ¼-inch circles about ¾-inch high, making sure to leave about 1 inch between gougeres. Use a dampened spoon or fingertip to smooth out the peaks to prevent burning.
  8. Bake 10 minutes, then reduce heat to 375º F and bake an additional 18 to 20 minutes. The puffs should be a very deep golden brown, or they will deflate upon cooling. Turn oven off. Use a wooden spoon to hold oven door open a crack. Wait 20 to 25 minutes to allow puffs to dry a bit, then serve warm preferably with a glass of prosecco or a nice cocktail.

See what other Food52ers are saying.

  • mrslarkin
  • TheWimpyVegetarian
  • lapadia
  • hardlikearmour
  • gingerroot
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

22 Reviews

Polly W. December 14, 2015
Can the gougeres be frozen, then reheated?
mrslarkin December 8, 2011
These are a perfect party snack! Will be trying them for the holidays.
hardlikearmour December 9, 2011
Oh, I hope you do! Thanks, mrsL.
TheWimpyVegetarian December 5, 2011
I love gougeres!!! And I love the idea of using 2 different kinds of cheese. I would just park myself by the table if these were nearby....
hardlikearmour December 5, 2011
The combo of cheeses gives them a little extra pizzazz!
lapadia December 2, 2011
These are beautiful and totally right up my sorry I didn't see them a few months back!!!
I will be making them soon, thanks for re-posting :)
hardlikearmour December 3, 2011
Thanks, lapadia! I hope you enjoy them.
hardlikearmour June 17, 2011
Gingerroot kindly pointed out that I had forgotten to transfer the piping step when I was uploading the recipe. It belongs between steps 6 & 7. I will fix it as soon as I can, but in the meantime here it is: Transfer the paste to a gallon plastic bag, cut a ½-inch diameter opening in one corner. Pipe the dough into 1 ¼-inch circles about ¾-inch high, making sure to leave about 1 inch between gougeres. Use a dampened spoon or fingertip to smooth out the peaks to prevent burning.
gingerroot June 17, 2011
Absolutely gourgere-gous!! I am making these Sunday to celebrate my gf hubby!
hardlikearmour June 17, 2011
LOL! I hope you enjoy them. I'm slightly embarrassed to admit I ate almost an entire batch by myself.
Sagegreen June 19, 2011
Gourgere-gous, very clever! Never though of a savory cream puff before, but this sounds divine.
Midge June 17, 2011
These look beautiful and sound very addictive!
hardlikearmour June 17, 2011
Thanks, Midge! It is easy to eat more than your fair share of them.
hardlikearmour June 20, 2011
thanks, sg!
wssmom June 17, 2011
These look wonderful! Great job!
hardlikearmour June 17, 2011
Thanks much, wssmom! For most of the week I thought gluten-free baking was going to spank me.
SweetB June 17, 2011
These look lovely! Beautiful job!!
hardlikearmour June 17, 2011
Thanks, QoT! I was really happy with the amount of "puff" I was able to get.
boulangere June 17, 2011
The trial-and-error phase of development for me this week was like the adage, if at first you don't succeed, erase all evidence of having tried. It took me several iterations to arrive at a product I was happy with, too. These are absolutely beautiful, and I'm so glad you persevered.
hardlikearmour June 17, 2011
Thanks, boulangere! I definitely experienced a high degree of frustration this week, and more of my "goods" ended up in the trash as they were "bads."
drbabs June 17, 2011
These are totally gorgeous--what a great idea.
hardlikearmour June 17, 2011
Thanks, drbabs! After learning the food processor trick for making choux paste last week and thinking about cheese straws this week the idea popped into my head like magic.