Crispy Parmesan Puffs (Gougères)
Light, airy, and irresistibly crispy, these Parmesan puffs are a savory twist on classic cream puffs.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyMedium
- Servings30
These puffs, known as gougères, are a simple riff on cream puff shells. They're easy to make and hard to stay away from when you set them, hot, crisp, and steaming, on the buffet table.
Vary the cheese type if you like; Parmesan (or Romano) works well because it's such a dry cheese. Richer, creamier cheeses will work, but may prevent the puffs from popping quite so boisterously. At any rate, don't go so far as runny Brie or St. Andre; their flavors are too subtle, and their consistency isn't right for this recipe.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- In a medium saucepan over medium heat, combine water, butter, salt, and pepper. Bring to a boil, stirring until the butter melts completely.
- Add the flour all at once and stir vigorously until the mixture forms a smooth ball that pulls away from the sides, about 20 seconds.
- Remove from heat and transfer the dough to the bowl of an electric mixer. (If using a hand mixer, you can leave it in the saucepan.)
- Beat in the Parmesan cheese. Then add the eggs one at a time, beating well after each addition. The dough should become smooth and shiny. After the third egg, check the consistency: it should be like thick pudding, holding its shape without spreading. If so, skip the fourth egg.
- Using a tablespoon cookie scoop or a spoon, drop chestnut-sized (1 1/4-inch) balls of dough onto the prepared baking sheets, spacing them about 1 inch apart. The dough is sticky; dip the scoop in water occasionally.
- Moisten your finger and gently smooth the tops of the puffs.
- Bake for 35 to 45 minutes, until puffed and golden brown.
- Remove from the oven and immediately pierce the top of each puff with the tip of a sharp knife to release steam. Serve hot, warm, or at room temperature. They are crispy on the outside and soft inside when hot; they soften as they cool.
- Freeze for up to a month. To reheat, cover with foil and bake in a preheated 350°F oven for 8 to 10 minutes.
💡 Tips
- For best results, use freshly grated Parmesan; pre-grated cheese may not melt as smoothly.
- If the dough seems too stiff after adding 3 eggs, add the fourth egg gradually until the desired consistency is reached.
- To ensure even baking, rotate the baking sheets halfway through the baking time.
Inspired by a recipe from King Arthur Baking