… for a dinner or party! Or a rainy day snack behind a window (scroll down photo101 people!). So imagine you’ve been climbing in the mountains four days and when you return a group of climbing friends come to your house for a little party! Oops. This happened last week and inviting them wasn’t perhaps the wisest idea but I had a cake plan that included gougères which are fast and easy to make. No really, this time I mean it! In case you’re not acquainted with them they’re naked profiteroles with no cream or chocolate – choux puffs with grated cheese folded in and sprinkled on top! And I’ve added some cumin and cayenne pepper to give them a subtle kick though freshly ground black pepper is lovely too. Great alone or with cured ham, olives or other bits and pieces. My aunt’s been making them for years as an apéritif at family meals or parties over in France and sometimes they turn up at the table with a snail tucked into each little puff! We’ll leave that for another day as funnily enough I have no snails handy. Later I’ll tell you her little gougères disaster story. Meanwhile, have a look at these little cuteys!
ODE TO CHEESE PUFFS
So dinky and handy dandy
Freeze and save for a rainy day
Or nibble on them straight away!
Cheesy smile. How to incorporate the photo101 ‘glass’ homework into a recipe blog! I modified the photo with PicMonkey so the drops stand out. It’s grate isn’t it? Grated cheese to be precise… hee hee! Can’t take it anymore? Juvenile humour too much? Quick, to the kitchen batman!
And don’t let the terrible puns drive you over the edge! Yes, the photo101 ‘edge’ coursework!
Those are my photos and now back to the cheese puffs! I’ve whipped up a new batch of gougères with cumin and cayenne pepper! Hand them round while they’re warm! Though they’re fine when they’ve cooled down too. Talk amongst yourselves, drink, nibble…
Aha, some of you want to know the recipe. Why it’s our old friend Mr Choux with some cheese and spices added!
Preparation
Prepare your baking tray – (30x40cm) with baking paper on it
Ingredients and method
1. Weigh in separate small bowls:
- 87g plain flour (sieved) with spices whisked in:
- quarter teaspoon ground cumin seeds (or ground cumin) and a quarter teaspoon cayenne pepper (very slightly spicy and my favourite) or
- freshly ground black pepper to taste (also delicious but more neutral) or
- spices of your choice or add extra cayenne pepper for a spicier gougère!
- 180 to 185g beaten egg (around 3 medium-large eggs) – the quantity varies so be flexible
- 50g grated hard cheese (gruyère, emmental, mild cheddar or comté) to fold into the choux pastry
- 25g piece of hard cheese to grate on top of the choux
2. Put the following ingredients in a small heavy-based saucepan on low heat so the butter melts. Note: Some recipes use only water (125g) resulting in drier gougères but I prefer them with some milk and a bit softer inside.
- 62g water
- 63g semi-skimmed milk
- 50g unsalted butter
- 3g salt
3. Bring the water, milk, butter and salt to the boil on medium heat, boil hard for 1 minute then take off heat.
Now mix 50g of grated cheese into the choux pastry!
You can also do this with a spoon if you don’t have a piping bag.
12. Grate the 25g of cheese directly over the cheese puffs.
Put in the oven and as soon as they’re in switch the oven off!

Put a fork in the oven door for the last 10 mins baking

Pierce a hole in the bottom of each choux with a skewer to let steam out, so they stay drier and crisper.
Taking care of your little puffs
They can be served warm or at room temperature. Let them dry and cool in the open (not in a field but the kitchen). Keeps in an airtight tin container for a few days. Otherwise store in the freezer for up to a few months. Defrost at room temperature then you can refresh them 5-10 minutes in the oven at medium temperature.
You can see more tips on a What’s Cooking America post: Gruyère cheese gougères, in the final notes section.
A little story
Now about my aunt’s little gougère story. Well, as I said before she’s been making them for years then suddenly, disaster! What was happening? Have a guess!
1 hour later
Okay, I’ll put you out of your misery. Apparently she’d switched to a new butter a few weeks before. She eventually realised the new brand was to blame for her flat little gougères – three times in a row! (mais c’est pas possible! surely not!). So she switched back to her trusty ole’ brand and tada! Her gougères are back as family favourites. So sometimes it really isn’t you… it’s your ingredients! Watch out for flour and eggs too!
Anyway, nice to see you again my imaginary party friends/real savoury readers! Hope to bump into some of you at the Fiesta Friday party organised by Angie! Cheese puff anyone? Have a happy rest of the week with not much rain but lots of cheery cheesiness!!! Au revoir mes p’tits choux!!! 🙂
P.S. Mes petits choux = term of endearment. Literal translation: ‘my little cabbages’ (or choux pastries if you prefer!)
When I got your email for this very interesting dish, the links for both the original post and the comments, brought up ‘page cannot be found.’ But I clicked on the URL in your email info.
Now to the really great post! First, Mr. Quantum would LOVE these. I’d be afraid if I made a full batch, he’d have them gobbled down before I got them stored away! lol Wow, @ the different brand of butter making all the difference in how something raises or not.
Did you draw those adorable little cartoon illustrations on the how to? They’re SO cute! 🙂
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Thanks Finmora! I’m very happy you like the post, recipe and my drawings! 🙂 And hope you (and Mr Quantum) get to make and eat the gougères! Let me know how goes if you do and send me a photo for the gallery if you like…!
Also, thanks for the heads up about the link… I think it’s because I first published the post with the wrong date and though I corrected it it must not be linking up properly. I don’t know how to rectify this.. oops and aargh! Thanks for persisting and finding the post anyway!
Thanks again for all the feedback! 🙂
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Just enjoyed reading this post and the pictures. I love your diagrams. Thanks for a fun and tempting start to the day! 🙂
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You’re welcome! I’m happy you enjoyed the post and thank you for the lovely comments that have made my day too! 🙂
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Yummy and good photos. 🙂
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Thank you! 🙂
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I’m so glad I found you through our Photo101 course!! I loved this post – the photos, the stories, the humor and of course THE RECIPE! Looking forward to reading more!!
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Thank you for your lovely comments Katie! Very glad you enjoyed the post and to have found you too (was just visiting your blog)- Looking forward to seeing more of your amazing photos and stories too! 🙂
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Yay!! I love WordPress and finding new cool people like you!!! ❤
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Thank you and same to you too! It’s true.. WordPress is a great community and discovery!! Will see you again soon! 🙂
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Lovely recipe! I like cheese puffs and these look perfect!
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Thank you Sridevi! They’re pretty tasty and some self-control is needed to stop eating them all! 🙂
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Gorgeous!!!
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Thank you! 🙂
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I’m going to try this ! !
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That’s great!!! Have fun, enjoy and let me know how it goes! 🙂
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You have to wait a bit, I am not much in the kitchen, so there are only a few things that I really want to do in it !
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No worries! Whenever you find yourself in the kitchen with a bit of time! 🙂
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These look yummy!
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Thank you Albert! Yes, quite moreish. Might go to the kitchen and get another one…or two 🙂
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I never knew choux pastry was so versatile…love the addition of cheese. Cumin & cayenne?? Why not! I’m sure these were most appreciated after the hike. Love the illustrations, Lili. 🙂 Thanks for sharing your recipe.
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You’re welcome Nancy! Lots you can do with choux pastry and quite fast to make! Yes, having a bit of a spices/spicy week but the cumin and cayenne are pretty mild. Thank you for your lovely comments and glad you like the drawings! 🙂
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I loveeee choux! In the Caribbean we stuff them with a spicy cheese paste or tuna or chicken salad! You’ve influenced me to make some soon!!
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That’s great Natasha! I’d be really interested in knowing how to make the caribbean stuffed choux – and eating them of course!! 🙂
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I’ll work on that for you soon! 🙂 but ummm can we eat yours now? They look delicious!! 💜💜
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Thank you Natasha! Look forward to it. In the meantime, sure… help yourself, we’ll have these ones!!! 🙂 x
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Yessssss mmmm so goodddd!
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