Gougère is basically a Gruyère cheese biscuit reminiscent of the cheddar biscuits from Red Lobster. Red Lobster better be careful because the French Farmhouse Cookbook gave me a fun little history tidbit that could possibly lead to a lawsuit.
You see it is believed that the French bought the copyright for these little cheese puffs from the Flemish back in the 14th century. According to the cookbook these two cultures were more interested in dealing with recipes for food than money.
No wonder the French were always having issues with the Brits. Can you imagine?
French King: Knock knock…
British King: Yes?
French King: Hey, so we’ve got this cheese puff recipe, would you like to make a trade for….I don’t know, bangers and mash?
British King: (looks at the recipe, looks at the King, looks back at the recipe) Do you think I’m a fool? Last time foreigners tried to invade us they offered us spaghetti! Get out of here!
French King: Oh! No, we just want to experience the delicacies of…(door is slammed in French king’s face) Well, that was rude! I guess we’ll just have to fight for our recipes!
A couple of weeks later, this happened.
Thankfully in present time, sharing recipes hasn’t resulted in violence and we can safely spread the cheer of the French cheese puffs.
What you’ll need
- 1 1/4 cups unbleached all-purpose flour
- 1/4 teaspoon grated nutmeg
- 1 cup of water
- 3/4 teaspoon of sea salt
- 7 tablespoons of unsalted butter, chilled, cut into chunks
- 4 large eggs
- 3/4 cup of grated Gruyère cheese
- 1/4 cup of minced chives
The first step is to pre-heat the oven to 400 and get your baking sheets out.
Then get some wax paper and sift the flour and nutmeg together on top of the paper.
You are now ready to mix water, salt, and butter in a pan. Heat the pan to medium high heat until the combo starts to boil. Allow that process to go on for 30 seconds and then remove. Add the flour and butter mixture into a bowl you can whisk the mixture in. Whisk away until the dough is no longer sticky. This will take some time and you’ll know when it’s ready when it doesn’t stick to the side as you whisk.
Make sure the dough isn’t warm from the heated butter and then add the eggs, one at a time. Whisk each egg add-in until everything is combined evenly and then add the cheese and finally the chives.
We are finally ready to bake!
Do so, by scooping around a tablespoon of the dough for each puff. Be sure to leave room for the puff to grow so it does not slide into the other. Once you’ve used up the dough, bake in the oven for about 35-40 minutes.
You’ll know they are ready when they are slightly browned and puffy. When this occurs take them out of the oven and the pan and allow them to cool on a wire rack.
Side note, I need to get a wire rack and if you don’t have one, the best option is to remove them from the pan and place on a cool surface. It’s still better to use a rack if you’ve got it though.
I was pleased with the final result. As I implied earlier these are like Red Lobster cheese biscuits only French style. You can’t go wrong with cheese biscuits so really there isn’t much to say.
The only thing I can say is that the Gruyère gives it a slight bitter taste in comparison to cheddar biscuits. The chives balance out the bitter taste and give it a pop of flavor that will add a twist in taste for all you chedder biscuits lovers out there.
So go ahead and give this a go. If not, the French might fart in your general direction.