\nPreheat the oven to 425\u00b0F\/220\u00b0C (conventional) or 400\u00b0F\/200\u00b0C (convection).<\/span><\/p>\n<\/li>\n\nBring the water, the butter (cut into pieces), and the salt to a boil.<\/span><\/p>\n<\/li>\n\nTake the pot off the heat, dump in all the flour at once, and stir it with a spatula until it forms a smooth ball of dough that pulls away from the sides of the pot.<\/span><\/p>\n<\/li>\n\nPut it back over low heat for 1 to 2 minutes, stirring, until a thin film forms on the bottom of the pot.<\/span><\/p>\n<\/li>\n\nLet it cool for 5 minutes. Add the beaten eggs one at a time, mixing well after each addition. The dough will look like it’s breaking apart at first \u2014 that’s totally normal. Just keep going and it’ll come back together.<\/span><\/p>\n<\/li>\n\nThe choux dough is ready when it forms a ribbon that slowly droops off the spatula into a beak-like point.<\/span><\/p>\n<\/li>\n\nFold in the cheese (save a little for topping) and add pinch of nutmeg, salt and black pepper the pepper, and the nutmeg. Taste and adjust the seasoning as needed.<\/span><\/p>\n<\/li>\n\nSpoon out walnut-sized mounds, spacing them well apart, and sprinkle with the remaining cheese. <\/span><\/p>\n<\/li>\n\nBake for 10 minutes at 425\u00b0F\/220\u00b0C (conventional) or 400\u00b0F\/200\u00b0C (convection), then lower the temperature to 375\u00b0F\/190\u00b0C (conventional) or 350\u00b0F\/170\u00b0C and bake for another 10 to 15 minutes to dry them out \u2014 don’t open the oven door during this time.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Make-ahead<\/strong>: The choux dough will keep for 24 hours in the fridge in an airtight container, covered with plastic wrap pressed right onto the surface. Take it out about 30 minutes before piping \u2014 dough that\u2019s too cold won\u2019t puff up as well.<\/span>Storage<\/strong>: Baked goug\u00e8res keep for 2 days at room temperature in an airtight container. Reheat them for 5 to 8 minutes in the oven or air fryer at 350\u00b0F (180\u00b0C) before serving so they\u2019re crispy again.<\/span>Freezing<\/strong>: Goug\u00e8res freeze great, either raw or baked (more on that in the article).<\/span><\/div>\n<\/div>\n\n
Calories: <\/span>65<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>4<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>2<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>33<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>98<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>145<\/span>IU<\/span><\/span> | <\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.4<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\nIngredients for your goug\u00e8res<\/h2>\n The great thing about goug\u00e8res is that they look very elegant on the table, but they\u2019re actually very inexpensive to make. You only need six ingredients: <\/p>\n
\nFlour<\/strong>: Choose all-purpose wheat flour. I sometimes like to replace one-third of it with cornstarch to make the goug\u00e8res even lighter and fluffier. <\/li>\nButter<\/strong>: mild.<\/li>\nWater<\/strong>: It\u2019s the water in the dough that turns into steam and makes the choux puff up. You can replace half of it with milk to make softer goug\u00e8res. <\/li>\nEggs<\/strong>: They\u2019re what give the dish its final texture. <\/li>\nGrated cheese<\/strong>: the star ingredient of this recipe! Add some to the dough and some on top. <\/li>\nSalt, pepper, and nutmeg<\/strong>: Nutmeg is optional, but it adds a nice little flavor.<\/li>\n<\/ul>\nMy tip<\/strong>: As is often the case in baking, you need to be precise. So it\u2019s best to weigh your eggs rather than count them, because an egg can weigh anywhere from 45 to 70 g depending on its size, and that\u2019s the number one reason why batter turns out too runny. For 250 ml of water, I aim for about 200 g of eggs, or four medium eggs. <\/p>\n\nHow to Make Perfect Choux Pastry for Goug\u00e8res (Step-by-Step) <\/h2>\n The base for goug\u00e8res is the same as for chouquettes<\/a>: it\u2019s a choux pastry with cheese added.<\/p>\n\nTo make the dough<\/strong>: Bring the water, butter (cut into pieces), and salt to a boil; remove from heat, then add the flour all at once. Mix immediately with a spatula or wooden spoon until you have a smooth ball of dough that pulls away from the sides of the pan. <\/li>\n