Gourgeres are baked Gruyere cheese puffs which make for a perfect appetizer or snack and are soft and cheesy. Like taking a bite out of a cloud.
This recipe my mom’s friend gave me- our family dentist. Isn’t it odd that being Russian, all our people who we go to for appointments are also all Russian? Funny how my parents have set this up this way. Car insurance company? All Russian. Doctor? Russian. Dentist? Russian. Hair dresser? Russian. Mortgage broker? Russian.
It’s as if they don’t trust anyone else! Both the dentist and hairdresser happen to also be family friends so that’s a win win right there too. And when your dentist can also share recipes with you and give you cooking tips? Now that is even better.
So the other week when my parents had a bunch of their friends for dinner I cooked for everyone made a cheese puffs recipe. My dentist though, having like the ones I made passed along this recipe for me to try.
In the cheese puffs I made before I used cheddar cheese and didn’t add any milk to the dough. These Gruyere cheese puffs are made using Gruyere and [I think] it makes all the difference. For a long time I couldn’t find Gruyere at the grocery store but after some serious investigating I finally spotted it.
It’s a swiss cheese with a distinct taste so it doesn’t pair well with everything –but in these gourgères it’s just super. Seriously though Gruyere is pretty much awesome. It’s just such a unique flavor that it is perfect for baking or cooking with. It adds such a depth of flavor that even though it might be pricey, after making these for the first time I always made sure I had a full supply in the fridge. It happens to go perfectly with bacon wrapped asparagus, and a puff pastry asparagus tart as well. Just letting you know, in case you didn’t already have enough ideas for where to use this incredible cheese.
D doesn’t like gruyere cheese puffs but I think they’re a great snack. Especially when they’re fresh and hot, right out of the oven –mmmmm I love them. Just don’t rush in and burn yourself. Speaking from personal experience right here. Not a pleasant sensation!
Either way these gruyere cheese puffs are really easy to make so it’s definitely worth a shot. Let me know what you think!
Recipe Adapted from Alain Ducasse
Let me know what you think of these gruyere cheese puffs in the comments below!
Gourgeres are cheese puffs made with shredded gruyere and baked. These make for a perfect appetizer or snack and are soft and cheesey. Like taking a bite out of a cloud. These gruyere cheese puffs are simply like snacking on a cloud.
- 1/2 cup water
- 1/2 cup milk
- 1 stick unsalted butter cut into tablespoons
- 1 cup flour use a gluten-free flour blend for gluten-free version
- 4 eggs room temperature
- 5 oz Gruyere shredded
- salt to taste
Preheat oven to 400 degrees F. In a pan combine milk, water, salt and butter and bring to a boil. Add all of the flour at once and stir with a wooden smooth until smooth. Over low heat continue to stir for 2 minutes.
Remove from heat and place dough in separate bowl. Allow to cool for 3-5 minutes. Add the eggs, one a time, beating until incorporated.
Add 4 oz Gruyere cheese and mix.
Using a tablespoon form balls out of the dough and place on parchment paper lined baking sheet.
Sprinkle with remaining cheese.
Bake 20 minutes.
Recipe Adapted from Alain Ducasse
Healthy food. My family will love this!
Tom C says
I’ve tried this recipe and a closely related one using sharp cheddar instead of gruyere. The batter comes out runny — such that the “puffs” turn out more like little cheesey cookies… Still quite tasty, but perplexing. My third time through I added extra flour, including a bit of coconut flour, which is a moisture sponge. The puff shape held better, but still not like in the photos. Wonder what I’m doing wrong?
You may not be stirring the flour over low heat for long enough.
Chrissy Hanisco says
Will all purpose flour work? If yes, any recommended modifications?
Yes all purpose flour will work just fine.
Cecilia C. says
I had some gruyere cheese and I try to be GF, so that is why I ended up on this website. Okay just to address Tom C’s issue. These are pretty much choux pastry. I know from watching The Great British baking show and I also referred to the original recipe this website took the recipe from. With choux pastry, it is absolutely paramount to not open the oven door before the puffs are set and done! When you open it up mid baking all the steam that pushes the dough to rise up escapes and deflates your puff.
I also recommend you have a stand mixer because you will not be able to incorporate the eggs and butter into the dough (I had to mix it on the highest setting, 10) by hand or even a hand mixer. Especially since this is GF flour it tends to clump up like tapioca and the butter just separated. I didn’t have much hope for the puffs until I mixed it on the highest level. I also added a pinch of ground pepper and a pinch of nutmeg like the original recipe calls for. I gave it 4 stars because of the lack of instruction and inside eggy texture of the puff but great flavor. I have already eaten half of the batch by myself before cleaning all the dishes! Oh I also recommend using a 3 quart mixing bowl because these quantities of ingredients yields a small dough and if any bigger bowl, might give you trouble incorporating all of them. I will be making these again and experimenting with the type of cheese and the herbs (maybe fresh chives?).
Thanks for sharing your suggestions for the recipe!