Gruyere Gougere Waffle Puffs

March 23, 2015
0 Ratings
  • Serves 4
Author Notes

If you have a waffle iron, this is a lot easier way to make choux puffs, and you don't need a piping bag or an oven! —LeBec Fin

What You'll Need
  • 1 cup Water
  • 4 ounces Unsalted Butter, cut into tablespoons
  • 1 cup AP flour (or a mix of white whole wheat and white flours)
  • 1/2 teaspoon Kosher Salt
  • 4 large eggs, whisked together
  • Pinch Freshly Ground Pepper
  • Pinch of Cayenne
  • 1 cup Grated Gruyere
  1. In a saucepan, bring to boil water through pepper. Add butter, turn down to simmer and stir til butter melts. Dump in flour and stir quickly for a few minutes til mass leaves sides of pan. Remove from heat, cool 5-10 minutes , beat in each egg until incorporated. Mixture may seem curdled but it will come together into a smooth dough. Add gruyere. .
  2. Pre heat a non-stick waffle iron on medium high. Open and spray insides with non- stick spray. Spread 1/4 cup mound of choux pastry in each section and close lid. Cook 5-10 minutes til well browned on both sides. Make a slit in the side to check if it is cooked in the center; if it is still wet, close lid for another minute. ( If the batch of waffles cooks unevenly, change to cooking one at a time.) Serve

See what other Food52ers are saying.

  • Jimmy Hoxie
    Jimmy Hoxie
  • LeBec Fin
    LeBec Fin
  • Vinsmom
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

3 Reviews

Vinsmom December 25, 2022
Made these for Christmas cocktail hour. Everyone loved them. Only negative was that the choux paste was VERY thick and hard to get into my mini-waffle iron.
Jimmy H. March 23, 2015
This sounds amazing. You could even add some chopped bacon and green onions and top it with a poached egg and call it brunch. Yum!
LeBec F. March 24, 2015
I LIKE that; I'll do it! Thx!